Masoor Dal Tadka
A hearty red lentil curry tempered with cumin, garlic, and dried chilies — a budget-friendly protein powerhouse popular across Indian households.
10mPrep
25mCook
4Servings
210Calories
13gProtein
Ingredients
- red lentils (masoor dal)
- onion, diced
- tomatoes, chopped
- garlic cloves, minced
- ginger, grated
- cumin seeds
- mustard seeds
- turmeric powder
- red chili powder
- oil
- salt
- cilantro, chopped
Ingredients
- 1 cup red lentils (masoor dal)
- 1 medium onion, diced
- 2 medium tomatoes, chopped
- 4 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 0.5 tsp mustard seeds
- 0.5 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp oil
- 1 tsp salt
- 2 tbsp cilantro, chopped
Instructions
- Rinse lentils and boil with 3 cups water, turmeric, and salt until soft, about 20 minutes.
- Heat oil in a pan over medium-high heat; add cumin and mustard seeds and let them splutter.
- Add onion and sauté until golden brown, about 5 minutes.
- Stir in garlic and ginger, cook 1 minute until fragrant.
- Add tomatoes, red chili powder, and cook until tomatoes break down, about 5 minutes.
- Pour tomato-onion masala into the boiled lentils, stir well, and simmer 5 minutes.
- Garnish with fresh cilantro and serve hot with rice or roti.