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Masoor Dal Tadka (Tempered Red Lentil Curry)
Masoor Dal Tadka (Tempered Red Lentil Curry)

Before you jump to Masoor Dal Tadka (Tempered Red Lentil Curry) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

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From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. It’s about being sensible, usually.

We hope you got insight from reading it, now let’s go back to masoor dal tadka (tempered red lentil curry) recipe. You can have masoor dal tadka (tempered red lentil curry) using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Masoor Dal Tadka (Tempered Red Lentil Curry):
  1. Provide 1/2 cup masoor dal (red lentils), soaked in water for 30 minutes
  2. Use 2 tbs oil
  3. Provide 1 onion, chopped
  4. Get 1 tbsp. ginger-garlic paste
  5. Use 1 tomato, chopped
  6. Get 1/2 tsp. turmeric powder
  7. Use to taste salt
  8. You need 1 tsp. cumin powder
  9. Provide 1 tsp. coriander powder
  10. You need 1/2 tsp. garam masala powder
  11. You need 1 tsp. panch phoron / cumin seeds
  12. You need 1 tsp. garlic, chopped
  13. Provide 1 tsp. red chilli powder
  14. You need 1 tbsp. coriander leaves
Steps to make Masoor Dal Tadka (Tempered Red Lentil Curry):
  1. Heat 1 tbsp. oil and fry the onions till light brown. Add the ginger-garlic paste and saute for a minute.
  2. Then add the tomatoes and all the dry spices.
  3. Sprinkle some water & continue to fry on a medium flame till it is mashed.
  4. Add the soaked dal and saute for a minute.
  5. Add 1 1/2 cups water & pressure cook for 10 minutes on a medium flame after the first whistle.
  6. Heat the remaining oil and temper with panch phoron. After it stops - spluttering, add the garlic and fry till it changes colour. Switch off the - flame and add the red chilli powder.
  7. Mix well and pour this tempering on the boiled dal. Garnish with coriander leaves and serve with rice or chapattis.

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