Red Lentil Dal (Masoor Dal Tadka)

Our spicy red lentil dal is warming, full of flavour and delicious with steamed rice.

Course Main Course

Cuisine Indian

Keyword Dal recipe, Masoor dal tadka, Red lentil dal

Cook Time 30

Total Time 30

Servings servings

Calories 177kcal

In a medium saucepan, combine g red lentils (masoor dal), ml water, ½ teaspoon turmeric, 1 teaspoon salt and ½ teaspoon red chilli flakes. Bring to a boil, then reduce heat to a gentle simmer.
Press the lentils against the side of the pan with a spoon, if they are soft, stir in 1 tablespoon butter using a hand blender, partially mash the lentils. Keep the heat on very low.
Reduce the heat as low as it will go and use a hand/stick blender to blend most of dal. Leave to simmer for a few more minutes.
In a small saucepan, heat 1 tablespoon oil and fry 1 medium onion till golden brown. Mix the onions, 2 green chillies and 1 tablespoon fresh coriander leaves to the lentils.
In the same small saucepan, heat 3 tablespoons oil, and gently fry ½ teaspoon fenugreek seeds, 4 cloves garlic, 1 inch ginger, 1 teaspoon cumin seeds, and ⅛ teaspoon asafoetida. As the garlic turns golden, turn off the heat and immediately pour the mixture over the lentils then cover. Mix in 1 tablespoon lemon juice and serve warm with steamed rice.

Leave the butter out to make this dal vegan.

Store - keep in a sealed container for up to 2 days. Warm on low heat before serving.