Growing up, no matter what other dishes were on the table, rice and masoor dal recipe were always there in my house to make every meal feel complete. With its rich spices and mouth-watering tadka, the delicious aroma of the masoor dal lingers long after the meal is done.
So, what’s the secret that makes masoor dal truly special? I believe the magic lies in its tadka!
The moment ghee hits the pan with its aromatic smell, the tadka begins its wonder. Next comes the chopped garlic sizzling in the oil and filling the kitchen with its fragrance. The spices then join in to enrich the dal with the nutty aroma of whole cumin seeds, the smokiness of the dried red chilies and the spiciness of the red chili powder. For the finishing touch, the curry leaves add a herbal note bringing the whole tadka to life!
Want to experience this simple yet delicious masoor dal recipe? Grab a spoon, and let’s dive in!
How To Add Flavor To This Easy Masoor Dal Recipe?
While I have provided the basic recipe in this article, there are a lot of ways you can add flavor to this dish. Here are a few ideas on how to make masoor dal taste more delicious:
Fresh Herb
At the end stage of the cooking process, you can add fresh herbs to enhance the flavor of the dish. I have used curry leaves in this recipe. You can also use fresh coriander leaves, basil, lemongrass, mint or thyme to balance the richness of the spices and make it more flavorful.
Vegetables
Want to turn this dal into a complete one-pot meal? Consider adding veggies to this delicious dish!
For adding vegetables to masoor dal, my favorite pick is tomato. The juicy burst of flavor from the tomatoes complements the dal perfectly. Not only do tomatoes help add sweetness and acidity to the dish but it also gives the dal a vibrant, beautiful color that looks appetizing!
You can add spinach if you prefer a slight bitter variation. Carrots help add a nice crunch and flavor to the dish. To enjoy a creamy texture, consider mixing in eggplant or pumpkin to the recipe.
Caramelized Onions
Caramelized onions provide a deep, sweet flavor to any dish they are added and masoor dal is no exception!
To add caramelized onions to the dish, grab a skillet and put it on low heat. Pour oil or ghee into the skillet and cook the onions until they turn golden brown. Once the onions are caramelized, add them to the masoor dal during the cooking process or use them as a garnish after the dal is finished cooking.
Lemon Juice
Adding a dash of lemon juice helps balance the spice level of the masoor dal. It cuts through the richness of the dal and prevents them from feeling too heavy on the stomach. Once the dal is cooked, squeeze 1 tablespoon of lemon juice into the pot and stir to combine.
However, I recommend adding a lemon wedge to the side of the serving bowls so that everyone can squeeze lemon juice into their masoor dal or skip it.
Simmering
An easy way of deepening the flavor of the masoor dal is simply letting it simmer for a longer period of time. Once the dal is boiled, reduce the heat to low and let it simmer uncovered for 20 to 30 minutes. This will increase the cooking time; however, the rich and thick dal would be worth the wait!
How To Use Leftover Red Lentil Recipe Or Masoor Dal?
If you have some leftover masoor dal that you don’t want to reheat and eat later, you can use them in some other ways:
You can thicken the leftover dal to make Dal Paratha otherwise known as Puri. Just roll out your dough like you would for roti and place a spoonful of dal in the center. Seal the edges of the dough, roll out the dough again, keep the stuffed dal in the middle, and deep fry them until they are crispy and golden. Serve them with a hot sauce or your favorite chutney.
You can also make Dal Fritters or Pakora with leftover masoor dal. To make the fritters, mix the thickened dal with chopped onions, spices, and fresh coriander leaves. Place a spoonful of the delicious mixture into hot oil and fry them until they are crispy. Serve them with mint chutney or yogurt dip for a cooling contrast.
Masoor Dal Recipe
Ingredients
- 1 Cup / 180 g Red Lentils
- 2 Tbsp / 29.57 ml Oil
- 1 Tsp / 4.93 g Whole Cumin Seeds
- 4-5 Count / 4-5 Count Curry Leaves
- 1 Medium Size / 1 Medium Size Finely Chopped Onion
- 1 Tsp / 4.93 g Garlic-ginger Paste
- 4 Count / 4 Count Slitted Green Chilies
- 1 Heaped Tsp / 6 g Salt
- ½ Tsp / 2.46 g Coriander Powder
- ½ Tsp / 2.46 g Red chili powder
- ¼ Tsp / 1.23 g Turmeric Powder
- 2 Medium Size / 2 Medium Size Chopped Tomatoes
- 2 Tbsp / 2 Tbsp Chopped Coriander Leaves
For Tadka
- 2 Tbsp / 29.57 ml Oil/ghee
- 2 Cloves / 2 Cloves Chopped garlic
- ¼ Tsp / ¼ Tsp Whole Cumin Seeds
- 2 Count / 2 Count Dried red chilies
- 1 Count / 1 Count Curry leaf
- ¼ Tsp / 1.23 g Red chili powder
Instructions
- First, wash the lentils thoroughly.
- Place a pan on the stove on medium heat and add 2 tbsp oil.
- Once the oil is heated add the whole cumin seeds and curry leaves. Then stir them for 30 seconds, or until the seeds splutter.
- Add finely chopped onions and saute until they become soft.
- Now add the garlic ginger paste and the slitted green chilies, and saute for 1 minute.
- Add the chopped tomatoes and saute until the tomatoes are soft.
- Then add the washed lentils and fry for 2 minutes.
- Add 4 cups of hot water and give another stir.
- Cover and cook for about 15 minutes or until the lentils are tender on medium heat.
- When the lentils are tender whisk them to break the grains properly.
- Finally, add chopped coriander leaves and give it a mix.
- Now to prepare the tadka place another small pan on medium heat and add 2 tbsp oil.
- Then add the chopped garlic fry for few seconds until slightly brown.
- Then add whole cumin seeds, dried red chilies, the curry leaf and stir it again for few seconds.
- Add the red chili powder at the end, give a quick stir.
- Pour the tadka on top of the cooked lentils, a quick stir and your very flavorful delicious tadka dal is ready to serve. You can serve the dal with rice or roti.
Video
Whether for lunch or dinner, masoor dal is a fantastic choice that never fails to impress. Some people cook it too simply, not realizing its full potential. With just a bit of extra spices and a delicious tadka, masoor dal transforms from a basic lentil dish to a thick, tasty dal bursting with flavor!
Recipe FAQs
Can I Make Masoor Dal Without Tadka?
Yes, the tadka is an extra addition to bring more flavor and depth to the dal. You can omit the tadka in this recipe if you prefer a milder taste.
How To Store Masoor Dal For a Longer Period Of Time?
To store uncooked masoor dal, you can use an airtight container. Make sure the container is kept in a cool, dry place to keep the flavor intact.
Can I Make This Recipe In A Slow Cooker?
Yes, you can make this masoor dal recipe in a slow cooker. Add the dal, water, and spices and cook it on low heat for 7 hours or on high heat for 4 hours. Add the tadka just before serving the meal.
Can I Make This Recipe In An Instant Pot Or Pressure Cooker?
You can make this masoor dal recipe in An Instant Pot Or Pressure Cooker. Add the dal, water, and spices, and cook. Cook for about 2-3 whistles in the pressure cooker for 8-10 minutes, and in terms of an instant pot, cook for about 5-6 minutes.
Do I Need To Soak The Masoor Dal Before Cooking?
You can cook the dal without soaking it first. However, soaking the masoor dal is a good thing to do as it reduces the cooking time significantly.
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