Masoor Malka

Masoor Malka Dal Tadka (Split Red Lentil Tempering Curry)
Masoor Malka Dal Tadka (Split Red Lentil Tempering Curry)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Masoor Malka (Split Red Lentils)
  • 2 3 cups (for cooking dal) + as needed Water
  • 3 3 tbsp (2 tbsp for masala, 1 tbsp for tadka) Ghee or Cooking Oil
  • 4 1 medium, finely chopped Onion
  • 5 1 medium, finely chopped or pureed Tomato
  • 6 1 tsp Ginger-Garlic Paste
  • 7 1, slit (adjust to taste) Green Chili
  • 8 1/2 tsp Turmeric Powder
  • 9 1/2 tsp (or to taste) Red Chili Powder
  • 10 1 tsp Coriander Powder
  • 11 1/2 tsp Cumin Powder
  • 12 To taste Salt
  • 13 1/4 tsp (optional) Garam Masala
  • 14 2 tbsp, chopped (for garnish) Fresh Coriander
  • 15 1 tsp (for garnish, optional) Lemon Juice
  • 16 1 tsp Cumin Seeds (for tadka)
  • 17 A pinch Asafoetida (Hing) (for tadka)
  • 18 2, broken Dried Red Chillies (for tadka)
  • 19 2-3 cloves, finely chopped or sliced Garlic (for tadka)
  • 20 1/2 tsp Kashmiri Red Chili Powder (for tadka)
Instructions
  • 1 Wash the Masoor Malka thoroughly under running water until the water runs clear. Soak for 15-20 minutes if time permits (optional, but helps with texture and cooking time). Drain well.
  • 2 In a pressure cooker, combine the washed dal with 3 cups of fresh water, 1/4 tsp turmeric powder, and salt to taste. Close the lid and cook for 3-4 whistles on medium heat, or until the dal is soft and well-cooked. If using a pot, cook until tender, adding more water if needed, approximately 20-25 minutes.
  • 3 Once the pressure releases naturally, open the cooker and mash the dal lightly with a whisk or ladle to achieve a smooth, creamy consistency. Set aside.
  • 4 Heat 2 tbsp ghee or cooking oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
  • 5 Add the ginger-garlic paste and slit green chili. Sauté for another minute until the raw aroma disappears.
  • 6 Stir in the chopped or pureed tomato and cook until it softens and releases oil from the sides, about 5-7 minutes.
  • 7 Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add a splash of water if the masala starts to stick to prevent burning.
  • 8 Pour the cooked and mashed dal into the pan with the prepared masala. Mix well. Adjust the consistency by adding more hot water if you prefer a thinner dal. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. Check and adjust salt. Stir in garam masala if using.
  • 9 **Prepare the Tadka (Tempering):** In a small tempering pan or ladle, heat 1 tbsp ghee or cooking oil over medium-low heat. Add the cumin seeds and let them splutter.
  • 10 Add the asafoetida (hing), dried red chilies, and finely chopped or sliced garlic. Sauté until the garlic turns golden brown and aromatic. Be careful not to burn the garlic.
  • 11 Remove the tempering pan from heat and immediately stir in the Kashmiri red chili powder. This will add a beautiful red color without excessive heat.
  • 12 Pour the hot tempering directly over the simmering dal. Cover immediately with a lid for a minute to infuse the smoky flavors into the dal.
  • 13 Garnish with fresh chopped coriander and a squeeze of lemon juice (optional). Serve hot with steamed basmati rice, roti, or naan.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Explore Rajdhani

Categories

Regd. Office

Victoria Foods Pvt Ltd.
B-32, Lawrence Road Industrial Area New Delhi - 110035, INDIA.

Copyright Rajdhani 2021-2022