Masri Dal

Homestyle Masri Dal Tadka (Spiced Red Lentil Stew)
Homestyle Masri Dal Tadka (Spiced Red Lentil Stew)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Masri Dal (Split Red Lentils)
  • 2 3 cups, plus more if needed Water
  • 3 4 tbsp (divided) Ghee or Cooking Oil
  • 4 1 medium, finely chopped Onion
  • 5 1 medium, finely chopped Tomato
  • 6 1 tbsp Ginger-Garlic Paste
  • 7 1, slit lengthwise (adjust to taste) Green Chili
  • 8 ½ tsp Turmeric Powder
  • 9 1 tsp (adjust to taste) Red Chili Powder
  • 10 1 tbsp Coriander Powder
  • 11 ½ tsp Garam Masala
  • 12 To taste Salt
  • 13 ¼ cup, chopped (for garnish) Fresh Coriander Leaves
  • 14 1 tsp Cumin Seeds (Jeera)
  • 15 ¼ tsp Asafoetida (Hing)
  • 16 2-3, broken Dry Red Chilies
  • 17 5-6 (optional) Curry Leaves
Instructions
  • 1 Rinse the Masri Dal thoroughly under running water 2-3 times until the water runs clear. Soaking for 15-20 minutes is optional but can aid in quicker cooking. Drain well.
  • 2 In a pressure cooker or a heavy-bottomed pot, heat 2 tablespoons of ghee or oil over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
  • 3 Add the ginger-garlic paste and green chili. Sauté for 1-2 minutes until the raw aroma disappears.
  • 4 Stir in the finely chopped tomato and cook until it softens and releases its juices, about 3-4 minutes, mashing lightly with the back of your spoon.
  • 5 Add turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute, stirring constantly to prevent burning. If the mixture becomes too dry, add a splash of water.
  • 6 Add the rinsed dal and 3 cups of water. Stir well and add salt to taste.
  • 7 If using a pressure cooker: Close the lid and cook for 2-3 whistles on medium-high heat. Allow the pressure to release naturally before opening.
  • 8 If using a pot: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the dal is tender and cooked through. Stir occasionally to prevent sticking and add more hot water if the dal becomes too thick.
  • 9 Once the dal is cooked, open the cooker/pot. Mash the dal lightly with the back of a spoon for a creamier consistency. Stir in garam masala and half of the chopped fresh coriander leaves. Keep aside.
  • 10 Prepare the Tadka (Tempering): In a small tempering pan or a ladle, heat the remaining 2 tablespoons of ghee or oil over medium heat.
  • 11 Add cumin seeds. Once they splutter, immediately add asafoetida, dry red chilies, and curry leaves (if using). Sauté for a few seconds until fragrant.
  • 12 Turn off the heat and, if desired for vibrant color, quickly stir in an additional ½ teaspoon of red chili powder (be careful not to burn it).
  • 13 Pour the hot, sizzling tempering directly over the cooked dal. Cover immediately for a minute to allow the flavors to infuse.
  • 14 Stir the tadka into the dal. Garnish with the remaining fresh coriander leaves before serving hot with steamed 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.

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