Tadkewali Masoor dal is a simple Indian curry using masoor dal or red lentils with a seasoning/tempering (tadka) of onions and aromatic spices, made easily on stove top pressure cooker or Instant Pot!
Paired with any Indian flatbread like chapatti, naan, roti, kulcha or even a bowl of hot steamed rice, it creates a soothing warmth and comfort in your meal.
My pantry is always stocked with all types of dals and legumes and masoor dal is one of my favorites. The red color of this lentil makes me feel I am eating something exotic, but it is just another simple dal. The funny thing is once it is cooked, it turns yellow!! Nevertheless, it is one of my favorite dals to make when I need something simple for my rice or chapattis.
You do not need to be a gourmet Indian chef to make any dal curry; the procedure is so simple. Just cook the washed dal (you can presoak them for faster cooking and save time), mash them well or leave them whole for a rustic look, and add a simple tempering of your choice.
The basic tempering I have used is just cumin seeds with onion, ginger, garlic and garam masala powder (you can use your favorite brand). You can play around with any spice powder you have in your pantry to create different flavors in your dal.
Garnish with some chopped coriander leaves or even dried fenugreek leaves/ kasoori methi (another favorite Indian spice I love), a squeeze of lemon or lime and tadkewali masoor dal is ready!
UPDATED AUGUST 21, 2019:
As you all know, right now I am with my sons' who live in the Boston area and both have electric pressure cookers called "Instant Pot"! I am having a blast recreating my recipes using this hands-off appliance where you just turn the machine on, set the time and options and feel free to do other chores in the house without worrying about pressure cooker whistles and running to turn it off!
Made this super easy and super delicious TADKEWALI MASOOR DAL CURRY in my instant pot and made methi laccha parathas again, but with fresh methi leaves! Awesome combo!
Hope you love my version of masoor dal and do let me know in the comments below or on my Facebook page.
Tadkewali Masoor dal goes well with methi laccha parathas, mixed vegetable parathas or even bhaturas!
Other curries you can try are: Shahi Lobia Masala, Aloo Tikka Masala, Mushroom Matar Malai etc.
Tadkewali Masoor dal (Stove top pressure cooker and Instant Pot methods) is a simple Indian curry using masoor dal or red lentils with a seasoning/tempering (tadka) of onions and aromatic spices.
Ingredients
- ½ cup masoor dal/pink or red lentils
- 2 medium sized tomatoes, chopped
- 1 teaspoon jeera/cumin seeds
- 1 medium sized onion, chopped
- 2 green chillies, cut up or chopped
- 1 teaspoon each grated ginger and garlic
- ¼ teaspoon hing/asafoetida powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (optional)
- ½ teaspoon garam masala powder
- Salt to taste
- 2 teaspoons oil/ghee
- Chopped coriander leaves or crushed dried kasoori methi (fenugreek leaves) for garnishing
- Lemon wedges
Instructions
- Wash masoor dal well and place in a pressure pan (if you do not have a pressure pan, cook in a large pot with lots of water till soft and well cooked).
- Add chopped tomatoes and about 2 cups of water.
- Cook on high for about 2 to 3 whistles or until they turn soft and well cooked.
- Once it is cooked, mash the cooked dal and tomatoes with a ladle or whisk.
- Add turmeric powder and salt to taste, bring to a boil.
- Once it comes to a boil, lower the heat and simmer for about 5 minutes
- Meanwhile, prepare the tadka.
- In a saucepan, heat the oil/ghee.
- Once hot, add jeera and fry till it starts to crackle.
- Add chopped onions and green chilies; sauté for about one minute.
- Stir in grated ginger and garlic, hing and red chili powder, if using.
- Fry for a few seconds till the raw smell of ginger and garlic is reduced.
- Add garam masala powder, stir gently and pour this seasoning over the simmering dal.
- Mix well. Do a taste test and adjust the salt, if needed.
- Garnish with chopped coriander leaves or crushed kasoori methi.
- Turn the instant pot to saute mode.
- Add the washed masoor dal, chopped tomatoes and haldi/turmeric powder, 2 to 2 1/2 cups of water; , mix well and cancel the saute button.
- Close the pot and pressure cook on high for 8 minutes. NPR (natural pressure release 10 minutes) and then release pressure manually.
- Once the pin drops, open and mix well. Add salt to taste and adjust consistency by adding required amount of additional water.
- Meanwhile, prepare the tadka:
- Heat oil/ghee, add jeera and once it starts to sizzle, add chopped onions, grated ginger and garlic and chopped green chilies. Saute for until the onions are soft and slightly fried. Add the spice powders: red chili powder, hing and garam masala powders; mix well.
- Add to the cooked masoor dal and mix well.
- Garnish with chopped coriander leaves or crushed kasoori methi.
- Serve hot tadkewali masoor dal with a squeeze of lime or lemon juice. It goes great with any paratha, roti, naan, puri or any other Indian flat bread. It is heavenly with just rice too. A salad, Indian pickles or any stir fry vegetables on the side and you have a sumptuous, simple and comforting meal.
Notes
If you do not have masoor dal, you can use any lentil you have.
Instead of garam masala powder, you can use any other Indian masala powder like curry powder, Kitchen King masala powder etc.
Adjust the amount of spices according to your taste.
How to make Tadkewali Masoor Dal with Step-by-step Method:
STOVE TOP PRESSURE COOKER METHOD:
- Wash masoor dal well and place in a pressure pan (if you do not have a pressure pan, cook in a large pot with lots of water till soft and well cooked).
- Add chopped tomatoes and about 2 cups of water.
- Cook on high for about 2 to 3 whistles or until they turn soft and well cooked.
- Once it is cooked, mash the cooked dal and tomatoes with a ladle or whisk.
- Add turmeric powder, required amount of water and salt to taste, bring to a boil.
- Once it comes to a boil, lower the heat and simmer for about 5 minutes
- Meanwhile, prepare the tadka.
- In a saucepan, heat the oil/ghee (use only oil for a vegan option; I have added a mixture of both).
- Once hot, add jeera and fry till it starts to crackle.
- Add chopped onions and green chilies; sauté for about one minute.
- Stir in grated ginger and garlic.
- Fry for a few seconds till the raw smell of ginger and garlic is reduced.
- Add hing and red chili powder, if using and garam masala powder, stir gently and pour this seasoning over the simmering dal.
- Mix well. Do a taste test and adjust the salt, if needed.
- Garnish with chopped coriander leaves or crushed kasoori methi.
INSTANT POT METHOD:
- Turn the instant pot to saute mode.
- Add the washed masoor dal, chopped tomatoes and haldi/turmeric powder, 2 to 2 1/2 cups of water; , mix well and cancel the saute button.
- Close the pot and pressure cook on high for 8 minutes. NPR (natural pressure release 10 minutes) and then release pressure manually.
- Once the pin drops, open and mix well. Add salt to taste and adjust consistency by adding required amount of additional water.
- Meanwhile, prepare the tadka:
- Heat oil/ghee, add jeera and once it starts to sizzle, add chopped onions, grated ginger and garlic and chopped green chilies. Saute for until the onions are soft and slightly fried. Add the spice powders: red chili powder, hing and garam masala powders; mix well.
- Add to the cooked masoor dal and mix well.
- Garnish with chopped coriander leaves or crushed kasoori methi.
TO SERVE:
- Serve hot tadkewali masoor dal with a squeeze of lime or lemon juice. It goes great with any paratha, roti, naan, puri or any other Indian flat bread. It is heavenly with just rice too.
- A salad, Indian pickles or any stir fry vegetable or even just a salad on the side and you have a sumptuous, simple and comforting meal.
- Enjoy!!!
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I have come to love Indian food since I got here to Dubai. Indian curries and breads are my favorites. I never thought that curries are just easy to make. Will copy your recipe. Thanks for this! 😀
Thanks for sharing it over at Food Friday. Hope to see you again! 🙂
Thank you Kriska 🙂 Indian food is as complicated as it looks, just a play of spices; subtle change in added spices and you have a different flavor altogether!!!
So proud to be part of Food Friday... see you there soon 🙂