Masoor Dal Tadka (Red Lentils with Flavored Oil)
Serves 6
Masoor dal are red lentils that cook faster than other lentils because they've been split and hulled. The dal gets a boost of flavor from tadka, or tarka, which is oil infused with aromatics and spices. This delicious protein-rich dal makes a great side, but it's substantial enough to serve as a main dish.
Ingredients
- 1 cup red lentils (picked through, rinsed, and drained)
- 3/4 teaspoon ground turmeric
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 medium red onion (chopped (about 1 1/2 cups))
- 2 cloves garlic (minced (about 2 teaspoons))
- 2 teaspoons grated ginger
- 2 tablespoons tablespoons tomato paste
- 1 1/4 teaspoon kosher salt (divided use, plus more to taste)
- Chopped cilantro (for serving)
Optional Ingredients
- Minced bird's eye (Thai) chile
Directions
- In a large pot, combine lentils, 3 cups water, and turmeric. Bring to boil, partially cover, and reduce heat. Simmer gently 10 to 15 minutes or until lentils are tender and falling apart, stirring once or twice.
- While lentils cook, heat ghee in a medium skillet over medium heat. Add cumin and mustard seeds. Cook a few seconds, until sizzling. Stir in onion and sauté until soft and golden. Stir in garlic, ginger, and bird's eye chili, if using. Add tomato paste and 1/4 teaspoon salt. Cook and stir until hot and blended. Remove from heat.
- Stir 1 teaspoon salt into cooked lentils. If desired, use an immersion blender to whirl into a smoother texture. Stir in onion mixture. Season with additional salt, to taste. Sprinkle with cilantro. Serve warm.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 180
- Fat: 0.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 10.0 mg
- Sodium: 490.0 mg
- Carbohydrates: 26.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 9.0 g