Indian Masoor Dal with Tomato Tadka
Masoor Dal
Red lentils simmered until creamy, then finished with a fragrant tomato tadka of cumin, garlic, ginger, turmeric, and chili.
Masoor dal is one of the quickest everyday dals because split red lentils soften without soaking. As they simmer, they break down into a naturally creamy base that needs only a short whisk or stir to become smooth and spoonable.
The character of this version comes from tomato tadka, a small pan of spiced oil poured into the cooked lentils. Cumin, garlic, ginger, turmeric, chili, and tomatoes bloom in the hot oil, giving the dal a bright color and a deeper savory finish.
Keep the dal loose enough to flow from a spoon; it will thicken as it rests. Serve it with steamed basmati rice for a simple meal, or add roti, naan, lime wedges, and chopped cilantro for a fuller table.
This recipe is mild to medium as written. For more heat, add extra green chile or cayenne to the tadka; for a softer flavor, skip the chile and finish with a little more lemon juice.
Nutrition (per serving)
Directions
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1
Rinse the red lentils in a fine-mesh sieve until the water runs mostly clear.
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2
Combine the lentils, water, and 3/4 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
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3
Reduce the heat to a gentle simmer, skim any foam, and cook uncovered for 18 to 22 minutes, stirring occasionally, until the lentils collapse and the dal looks creamy.
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4
While the lentils cook, heat the oil or ghee in a small skillet over medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
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5
Add the onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden at the edges.
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6
Stir in the garlic, ginger, tomatoes, turmeric, coriander, cayenne, green chile, and remaining 1/4 teaspoon salt. Cook for 6 to 8 minutes, mashing the tomatoes, until the oil glistens around the thickened tomato mixture.
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7
Stir the tomato tadka into the cooked lentils. Simmer for 3 to 5 minutes, adding a splash of water if the dal is thicker than you like.
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8
Turn off the heat, stir in the lemon juice and cilantro, taste for salt, and serve hot with rice or flatbread.
Ingredients
- Split Red Lentils:1 cup
- Water:3 cups
- Fine Salt:1 teaspoon
- Neutral Oil Or Ghee:2 tablespoons
- Cumin Seeds:1 teaspoon
- Yellow Onion, Finely Chopped:1/2 cup
- Garlic, Minced:3 cloves
- Fresh Ginger, Minced:1 tablespoon
- Roma Tomatoes, Chopped:2 medium
- Ground Turmeric:1/2 teaspoon
- Ground Coriander:1 teaspoon
- Cayenne Pepper Or Kashmiri Chili Powder:1/4 teaspoon
- Green Chile, Slit Lengthwise:1 piece
- Lemon Juice:1 tablespoon
- Fresh Cilantro Leaves, Chopped:1/4 cup
Tips & Notes
- Rinse the lentils well so the finished dal tastes clean and cooks evenly.
- If the lentils thicken too much while standing, loosen them with hot water a few tablespoons at a time.
- For a richer finish, use ghee for the tadka and add a small knob of butter before serving.
