(Red Lentils) Masoor Dal Tadka

Some recipes are easy as 1 2 3 and some might wonder why I am sharing a simple daal recipe. However, a lot of my friends loveee eating daal and often ask me for an “simple” recipe.


  • 1 Cup Masoor Daal (Red Lentils)
  • 2 Cups Water
  • 1 Tomato, roughly diced
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Chilli Powder

For the Tadka (Tempering):

  • 1 Tbsp Ghee / Clarified butter
  • 3 Cloves of Garlic, Chopped up
  • Half an onion, chopped finely
  • 1 Tsp Asofoetida
  • 1 1/2 Tsp Cumin Seeds
  • 1 Tsp Mustard Seeds (optional)
  • 2-3 Dry Red Chillies


To cook the Daal:

  1. Washed the lentils about three to four times to clean any dirt of residue on the grains.
  2. Added 2 cups of water to the daal in the pressure cooker, chopped Tomatoes, Turmeric and Chilli powder.
  3. Pressure cook for 7 to 10 minutes – 2 whistles on high heat and three on low heat.

For the Tempering: 

  1. Heat the Ghee in a small pan and when hot add Mustard seeds, Cumin seeds, Red chillies and let them start to splutter.
  2. Then add the chopped Garlic and Onions; mix and add asofoetida. Sautee until Garlic and Onions are cooked.
  3. Add the tempering to the cooked daal, add Salt to taste and let it simmer on a low heat for about 10 minutes.

Enjoy with hot Rotis or Steamed Rice! 🙂


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