Masoor dal tadka

 If there’s one type of ingredient over which Indians could safely claim mastery, its legumes or dals.
Masoor dal Tadka is one of the easy and breezy dals I make at home to get a feel of dhaba style tadaka.This dal is not thin nor thick but has a medium consistency. Ideal partner for rice,paratha,chapati 🙂

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  • For Dal
  • 1 cup whole mosoor dal (Gota masoor dal)
  • 1/2 tsp. turmeric powder
  • Salt to taste
  • 1 big tomato chopped
  • 2-3 green chilly slited
  • For First Tempering
  • 2 tbsp. oil
  • 1 onion finely chopped
  • 1 tspn grated giner
  • 1 tspn grated garlic
  • 1  tspn. cumin seeds
  • 1-2 bay leaves
  • 1/4 tsp asafoetida
  • 1  tsp. red chilli powder
  • 1 tspn coriander powder
  • 1 tspn aamchur powder
  • Coriander leaves chopped
  • For Second tempering
  • 1 tbsp. ghee
  • Few red dry chillies


  • Pressure cook dal with 2-3 cups of water,chopped tomatoes,chilies,salt & turmeric powder  for 3-4 whistle.
  • Heat oil in a deep bottom pan or Kadai and add cumin seeds, bay leaves & then ginger & garlic and fry for 1 min.
  • Add the onions and fry till translucent.
  • Add red chilly powder,coriander powder and mix well.
  • Add the dal and mix them properly. Let it come to boil. ( don’t mash the dal while mixing)
  • After the dal starts boiling add aamchur powder & mix well.
  • Turn off the gas and add coriander for garnishing.
  • Second tempering is completely your choice with ghee and red chilly while serving.
  • Enjoy this dish 🙂 Ting !!!!

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