1
Rinse the lentils
5 minRinse the red lentils and drain them.
Legumes
Masoor dal is a layered Indian dish made by simmering red lentils with tomato and turmeric, then finishing them with a separately cooked mustard seed and garlic tempering (tadka). The two-stage tempering technique lets each spice bloom in its own fat, deepening the flavour.
Step by Step
How to make it?
2
Simmer the lentils
12 minBring the lentils to a boil with the water, chopped tomato, turmeric and salt, then simmer over low heat for 12 minutes until the lentils break down.
3
Prepare the tadka
5 minIn a separate pan, melt the butter and toast the mustard seeds until they pop, then add the garlic, ginger and onion and cook until golden.
4
Combine
3 minAdd the cumin and cook briefly more before removing from the heat; this tempering mixture is then poured over the cooked lentils and stirred in.
Reminder
Do not add the mustard seeds too early — if the butter has not heated enough, they can burn instead of popping. Stir the tadka into the cooked lentils right away, or the fat will sit on top. Allergens: contains milk and dairy (butter).
Editor's Note Editörün Notu
If you use ghee instead of butter, the tempering aroma comes through stronger; since it has no milk solids, it can also be cooked at a higher heat.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.5
2 reviews
%100 recommend it
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S
Tadka'yı ayrı tavada hazırlamak bana gereksiz bir ekstra adım gibi geldi, tüm baharatları tek tencerede de kavurabilirdim diye düşündüm. Yine de sonuçta hardal tohumlarının çıtırlığı gerçekten fark yaratıyordu.
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