Masoor Dal Tadka

Ingredients

For the Dal

• 190g split red lentils
• 711ml (3 cups) water, plus more as needed
• ½ tsp ground turmeric
• 1 tbsp canola oil or ghee
• 1 tsp cumin seeds
• 1 red onion, halved and finely diced
• 2 cloves garlic, finely minced
• 1 serrano chili, slit lengthwise
• 1 plum or roma tomato, diced (with juices)
• 1 tsp garam masala
• 1 tsp ground coriander
• ½ tsp Kashmiri chili powder (optional)
• Salt and black pepper to taste

For the Crispy Garlic Tadka

• 1 tbsp canola oil or ghee
• 1 large garlic clove, thinly sliced
• 1 tsp brown or black mustard seeds (optional)

To Finish

• 1 handful fresh cilantro, minced
• 1 lime, for serving
• Cooked white rice or chapati, for serving

Instructions

Make the Dal

1. Rinse the lentils in a fine-mesh strainer under cold water until the water runs clear. Transfer to a medium saucepan with the 711ml water and bring to a boil over high heat. Skim off any white foam that rises to the surface.

2. Stir in the turmeric, reduce heat to medium-low, and simmer for 15 to 25 minutes until the lentils are completely tender and have broken down into a soupy, slightly textured consistency. If the water reduces too much, add up to 120–180ml (½–¾ cup) more.

Make the Masala (while the lentils simmer)

3. Heat the oil in a sauté pan over medium heat. Add the cumin seeds and cook until they begin to sizzle, about 30 seconds.

4. Add the onion and sauté for 8 to 10 minutes until soft, translucent in the middle, and lightly golden at the edges — not burnt.

5. Add the garlic and chili and cook for 1 minute until fragrant.

6. Add the tomato and simmer, stirring occasionally, until the mixture breaks down into a thick, paste-like consistency, 7 to 8 minutes.

7. Stir in the garam masala, coriander, and Kashmiri chili powder if using. Season generously with salt and pepper — the masala should taste slightly saltier and more intensely spiced than you want the finished dal to be, as the lentils will dilute it.

Combine and Make the Tadka

8. Add the cooked lentils to the masala pan and stir to combine. Simmer for 1 minute. Taste and adjust salt, pepper, and spices.

9. In a small pan, heat the tadka oil over medium heat. Add the sliced garlic and cook until pale golden on both sides, about 2 minutes. Add the mustard seeds (if using) and cook until they sizzle and pop, 10 to 15 seconds. Remove from heat immediately.

Finish

10. Divide the dal into serving bowls. Pour the hot tadka directly over each bowl just before serving — this keeps the garlic crispy. Garnish with cilantro and a squeeze of lime. Serve with rice or chapati.

Notes

• Salt generously: Lentils are bland on their own and need assertive seasoning to shine.
• Tadka timing: Pour the tadka over individual bowls at the table rather than into the pot — it stays crispier longer.
• Spice freshness: Fresh, aromatic spices make a noticeable difference in this recipe. Old spices may need increased quantities.

Storage

Refrigerate in an airtight container for 4 to 5 days. Reheat gently in a saucepan over low heat. The tadka won’t stay crispy but the dal keeps well — make a fresh tadka when reheating if you want that texture back.

Source: Karishma Pradhan