Dal Tadka – Masoor Dal (red lentils)

It has been a while since I posted a recipe.  I have been away on a trip with my friends.  3 weeks went by in a blur.  We visited some amazing temples - built over 1,000 years ago, celebrated a special birthday, spent time just lazing around and being pampered, spent some short but invaluable time with family, before coming back to our routine.

My family managed really well without me – I think the only thing they missed was the food that “magically appeared” every meal.  

Anyway, I missed my kitchen too and it is good to be back!  I have been busy cooking and cleaning and sorting and organizing!  Summer is a great time for me to do “spring” cleaning because I have a lot of time on my hands and don’t have school work to worry about.  I have cleaned out my closet and am in the process of organizing 20 + years worth of photographs.  I am also determined to clean out my pantry. 

This means that other than fresh vegetables, I am not going to buy pantry staples until I have used up most of the supplies I have hoarded in my pantry! 

I have so many lentils and grains, I decided to start by using the easiest one to cook with – red masoor dal.  Red masoor requires very little time to cook and can be made in 20 minutes from start to finish.

I also made a dry aloo dum and pooris for lunch last weekend.

 

Here is what you need:

• 1 cup (masoor dal) red lentils
• 2 tsp. oil
• ¼ tsp hing (asafetida)
• ½ medium onion, diced
• 2 coves garlic, minced
• 2 green chilies, slit
• 1 roma or ½ beefsteak tomato, diced
• ¼ tsp. turmeric powder
• salt to taste
• chopped cilantro for garnish

For tadka (tempering):

• 2 tsp. ghee
• 1 tsp mustard seeds
• 1 tsp. cumin seeds
• 2 red chilies
• ½” ginger, minced
• 1 tsp. red chili powder
• few curry leaves

 

Here is how I made it:

1. Wash the red lentils in several changes of water.  Put these in a pot with water (add about 2 – 3 cups of water) and bring it to a boil.
2. Reduce heat to medium - low and simmer uncovered till the dal is cooked.
3. Meanwhile, in a saucepan, heat oil.  Add onions and sauté till translucent. 
4. Add hing, garlic, and green chilies.  Fry for a couple of minutes
5. Add tomatoes, turmeric powder and salt. Mix well.
6. Sauté on medium heat till the tomatoes turn pulpy.  Add this mixture to the cooked lentils.
7. Bring the lentil mixture to a boil again and turn the heat to low.
8. Heat ghee in a small pan.  Add the mustard seeds.  When the mustard seeds sputter, add the cumin seeds and red chilies.  When the red chilies start browning, add ginger and curry leaves.  After 30 seconds, add the red chili powder.  Turn off the heat
9. Pour the tempering over the dal.  Garnish with cilantro

Serve hot with rotis or rice.