Masoor dal tadka is a wonderfully creamy red lentil dish, finished with spiced ghee. It’s delicious, full of flavour and incredibly easy to make! All you need to do is cook the lentils until soft and creamy and bloom some aromatics and spices in hot ghee. Put them together and you’ve got yourself the perfect wintery dinner.
Table of Contents
- Introduction
- Ingredient Breakdown
- The Importance of Asafoetida in Indian Cooking
- Why You’ll Love This Recipe
Introduction
Masoor Dal Tadka, a wonderfully creamy red lentil dish finished with a fragrant spiced ghee, is a recipe you’ll want to keep on repeat, especially on chilly evenings. With its rich, hearty flavours and warming spices, this dish is not only delicious but also incredibly easy to make. The beauty of Masoor Dal Tadka lies in its simplicity: cook the lentils until they reach a soft, creamy consistency, then bloom aromatics and spices in hot ghee. Combine the two, and you’ve got a perfect winter dinner.
Ingredient Breakdown
- Red Split Lentils: The star of the dish, these lentils cook down to a creamy texture, absorbing all the wonderful flavours of the spices.
- Tomatoes: Freshly chopped, they add a subtle tang and natural sweetness, balancing the earthy lentils.
- Onion: Finely chopped to blend seamlessly into the dal, providing depth and a slight sweetness.
- Green Chilli: Adds a gentle heat without overpowering the dish, perfect for a warming winter meal.
- Water: The base in which the lentils simmer and soften, creating a rich, hearty broth.
- Salt: Enhances all the natural flavours of the ingredients.
- Ground Turmeric: This vibrant yellow spice is not just for colour; it adds a warm, earthy flavour and is known for its anti-inflammatory properties.
- Asafoetida (Hing): A unique spice that adds a funky, oniony, garlicky punch. It’s a flavour enhancer, making every other spice come through more vividly.
For the Tadka (Tempered Spices):
- Ghee: Clarified butter that forms the base for the tadka, adding a rich, buttery taste.
- Cumin Seeds: Imparts a warm, earthy flavour with a hint of sweetness.
- Black Mustard Seeds (optional): Adds a slightly pungent, mustardy kick.
- Garlic: Minced to release its aromatic, savoury flavours.
- Fresh Ginger Root: Minced for a zesty, peppery kick.
- Asafoetida (Hing): Used again in the tadka to layer the flavours, enhancing the aromatic profile.
- Kashmiri Chilli Powder: A mild chilli powder that adds a beautiful red colour and a hint of smokiness without too much heat.
- Garam Masala: A warming spice blend that adds complexity and depth to the final dish.
The Importance of Asafoetida in Indian Cooking
Asafoetida, also known as hing, is a staple in Indian kitchens but might be unfamiliar to those new to Indian cooking. Priya Krishna, Indian-American food journalist, describes it as the ingredient that “makes Indian food taste more Indian” and she’s not wrong. This pungent spice has a strong aroma when raw but mellows beautifully when cooked, imparting a flavour profile that’s simultaneously funky, oniony and garlicky. More than just a flavour on its own, asafoetida is a powerful enhancer, bringing out the best in every other spice it touches. It’s this transformative quality that makes it so essential in dishes like Masoor Dal Tadka. You’ll find asafoetida in most large UK supermarkets, usually in the spice aisle.
Why You’ll Love This Recipe
Masoor Dal Tadka isn’t just another lentil dish; it’s a celebration of flavours and textures. Here’s why this recipe should become a staple in your home:
- Quick and Easy: Unlike many traditional Indian dishes that require lengthy preparation, this dal comes together in under an hour, most of which is hands-off time. Perfect for weeknight dinners or when you want something warm and comforting without the fuss.
- Nutrient-Packed: Red lentils are a powerhouse of nutrients, rich in protein, fibre, and essential minerals. Combined with the health benefits of turmeric, garlic, and ginger, this dish is as nourishing as it is delicious.
- Customisable Heat Levels: The green chilli and Kashmiri chilli powder add a gentle warmth, but you can easily adjust the heat to your liking by adding more or less.
- Versatile Serving Options: Masoor Dal Tadka pairs beautifully with basmati rice or naan, but you can also serve it with quinoa, millet, or even a simple flatbread. It’s the perfect canvas for a variety of side dishes or accompaniments.
Tips for Perfecting Your Dal Tadka
- Rinse Lentils Thoroughly: Before cooking, rinse the red lentils under cold water until the water runs clear. This step removes excess starch, ensuring a creamy, non-gummy texture in the final dish.
- Don’t Rush the Simmer: Letting the lentils cook slowly over low heat is crucial for developing a creamy, well-integrated texture. Stir occasionally to prevent sticking and check the consistency.
- Bloom Your Spices Properly: When making the tadka, ensure the ghee is hot enough to bloom the spices, but not so hot that they burn. Burnt spices can impart a bitter flavour, so keep an eye on the pan and stir constantly.
- Season Gradually: Taste and adjust the salt towards the end of cooking. Lentils absorb salt differently, and it’s always easier to add more than to fix over-salting.
A Note on Ghee and Its Alternatives
Ghee, or clarified butter, is the traditional fat used in tadka, adding a rich, nutty flavour. However, if you prefer a vegan option, you can easily substitute ghee with coconut oil or any neutral cooking oil. Each fat brings a slightly different flavour profile, but all work beautifully to bloom the spices and enhance the dal’s overall richness.
Serving Suggestions
Masoor Dal Tadka is best enjoyed with a side of steamed basmati rice or fluffy naan bread. For a complete meal, consider serving it alongside a simple cucumber raita or a fresh, tangy tomato salad. The cooling effect of these sides complements the warmth of the dal perfectly, creating a balanced, satisfying meal.
Final Thoughts
Masoor Dal Tadka is more than just comfort food; it’s a dish steeped in tradition, yet flexible enough to suit modern kitchens. Whether you’re new to Indian cooking or a seasoned home chef, this recipe is sure to become a favourite. It’s warming, nutritious, and above all, incredibly delicious—perfect for those cosy nights when you want something that feels like a warm hug in a bowl. So, get your ingredients ready and give this Masoor Dal Tadka a try. You won’t regret it!
If you loved this and fancy a different type of dal, why not try my Coconut Red Lentil Dal?
Masoor Dal Tadka
Masoor dal tadka is a wonderfully creamy red lentil dish, finished with spiced ghee. It’s delicious, full of flavour and incredibly easy to make! All you need to do is cook the lentils until soft and creamy and bloom some aromatics and spices in hot ghee. Put them together and you’ve got yourself the perfect wintery dinner.
My recipe calls for asafoetida (hing in Hindi), which is something you might not be familiar with. @priyakrishna describes asafoetida as an ingredient that “makes Indian food taste more Indian”. Flavour wise, it’s funky, oniony and garlicky. But more importantly, it’s a flavour enhancer, making every other spice come through. You can find asafoetida in most large UK supermarkets.
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Curries, Vegetarian
Ingredients
For the dal:
- 200 g red split lentils
- 2 medium tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 850 ml water
- ¾ tsp salt
- ½ tsp ground turmeric
- 1 pinch asafoetida (hing)
For the tadka:
- 3 tbsps ghee
- ½ tbsp cumin seeds
- 1 tsp black mustard seeds, optional
- 2 garlic cloves, minced
- 1 inch fresh ginger root, minced
- 1 big pinch asafoetida (hing)
- ¼ tsp mild Kashmiri chilli powder
- ¼ tsp garam masala
Instructions
- Rinse the lentils until the water runs clear then drain. Place the drained lentils in a saucepan and add the remaining dal ingredients. Stir to combine and bring to a simmer over high heat.
- Use a spoon to skim off any froth or foam that rises to the surface of the water. Cover, reduce the heat to low and cook, stirring occasionally, for 45 minutes, or until the lentils are soft and broken down to a creamy consistency.
- When the lentils are almost ready, heat the ghee in a small saucepan over medium-low heat. Add the cumin seeds and black mustard seeds (if using) and cook, stirring frequently, for 1 minute, then add the garlic and ginger and cook, stirring constantly, for another minute. Finally, add the asafoetida, Kashmiri chilli powder and garam masala and cook, stirring constantly, for 30 seconds. These spices burn easily so be careful!
- Pour the tadka into the dal and stir to combine. Taste and adjust the seasoning, to your liking, then serve with rice and/or naan – enjoy!
Notes
Ghee imparts a wonderful flavour to the dish but if you can’t (or don’t!) want to buy some, you can use butter or vegetable oil.
I have tried this recipe and my family loved it.. Thanks for sharing your recipe with us
I’m so glad you enjoyed it! It’s my absolute pleasure 🙂
tried this recipe yesterday. absolutely delicious! it was my first time making an indian recipe (as an italian person i never tried anything outside my country’s cousine!) and i loved it! thank you!
I’m so glad you enjoyed it! Thank you for your kind words 🙂
This is the Dhal I’ve been looking for! My 5yr old son loves it before the Tadka gets mixed in too. Thank you – delish.
I’m so glad you enjoyed it!
I love a good dal and this one was wonderfully warming and comforting. Thanks for sharing! I’ll try your coconut one next week!
I’m so happy to hear it! Thank you so much for your review. I hope you enjoy the coconut one, too!
This dal was amazing. Definitely bookmarking this recipe! Thank you for sharing.
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
So easy to follow and delicious! Thank you!
I’m so glad you enjoyed it! It’s my absolute pleasure 🙂
Love this recipe. My preferred dal
I’m so glad you like it!