Tag Archives: masoor


I have made Dal Tadka quite a few times, but what I made today was just like what you get in the restaurants! Thanks to vegrecipesofindia.com. The blogger of the website, Dassana did mention that it tasted exactly like in the restaurants which tempted me to try making it. I have to admit it indeed was finger licking good. With some plain basmati rice, pickle and papad it was a perfect relaxing weekend meal.

This is what you’ll need

For the dal

Tuar dal: 3/4 cup

Masoor dal: 3/4 cup

Onion: 1 (big) finely chopped

Tomato: 1 (big) finely chopped

Green chillies: 3-4 (slit)

Ginger: 1tsp chopped

Turmeric powder: 1tsp

Hing (asafoetida): 1/4tsp

Garam masala: 1/2tsp

Kasuri methi: 1tsp

Coriander leaves: 2tsp (chopped)

Salt to taste

For the tadka

Ghee: 2tbsp

Cumin seeds: 1tsp

Garlic: 6 cloves (chopped)

Red chillies: 3

Hing: 1/2tsp

To garnish

Coriander leaves: Few

Cream: Optional

Let’s get cooking

1. Wash the dals. Add the onions, tomatoes, green chillies, turmeric powder, hing and salt along with 3 glasses of water and cook in a pressure cooker for 3-4 whistles or until done.

2. When the pressure drops mash the dal with a churner to a smooth creamy mixture.

3. Add water if the dal is too thick. (note that this dal is slightly thick in consistency, so do not add too much of water) Simmer and cook for 2-3 minutes.

4. Add the garam masala, kasuri methi and coriander leaves. Bring to a boil and turn off the gas.

5. Prepare the seasoning. Heat the ghee in a pan and add the cumin seeds.

6. When they sputter, add the chopped garlic, red chillies and hing.

7. Once garlic turns brown add the tempering to the dal. Mix well.

8. Garnish with coriander leaves and cream. Serve hot with basmati rice or jeera rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4



This is what you’ll need

Whole masoor: 1 glass

Onion: 1

Ginger: ½” piece

Garlic: 4 cloves

Green chillies: 10

Badishep (fennel) seeds: 1 tsp

Turmeric powder: 1 tsp

Cloves: 3

Cinnamon : 1″ piece

Cardamoms: 3

Kokum: 4 pieces

Coconut: 4 tbsp

Coriander leaves: ½ bunch

Salt to taste


Let’s get cooking

1. Sprout the masoor.

2. Grind all the ingredients except the coconut, kokum and masoor to a fine paste. Grind the coconut separately.

3. Cook the sprouted masoor in a pan. When done add the salt and kokum.

4. Heat oil in a pan and fry the ground masala on a low flame, until the oil separates.

5. Add this to the masoor along with the ground coconut.

6. Boil and serve with rice or chappatis.

Approximate preparation and cooking time: 30 minutes (excluding soaking and sprouting time)

*Sprouting increases the nutritive value, but in colder places, like where I live sprouting can be quite a pain. In such cases the curry can be made without sprouting the masoor.



The first time I ate this dal was when my Amma had come over to help out with my delivery. My older son was barely 2, but I can distinctly remember how he relished this simple dal with rice! Not only that he even asked for a second helping. Somehow I never remember having eaten this when growing up and that was when amma told me that it was my aunt’s recipe.

This is what you’ll need

Masoor dal: 1 cup

Red chillies: 3

Turmeric powder: ½tsp

Garlic: 3 cloves

Tomatoes: 3

Kasoori Methi: 3tbsp

Salt to taste

Ghee: 1tbsp

Let’s get cooking

1. Cook the dal in enough water and keep aside.

2. Chop the garlic and tomatoes.

3. Heat the ghee. Add sliced garlic and before it becomes brown, add the red chilli, turmeric powder and chopped tomatoes.

4. Once the tomatoes become pulpy add the dal.

5. Simmer and cook for a few minutes.

6. Finally add the kasoori methi and salt to taste.

7. Bring to a boil and serve hot with rice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

Dietician’s Note

Red Lentils ( Masoor dal) are a healthy food option for those who are suffering from diabetes, insulin resistance and hypoglycaemia because the soluble fibres that are present in lentils tend to stabilize the blood sugar level and also provides the body with a steady source of energy. Their high fibre content prevents blood sugar levels from rising rapidly after a meal.

Lentils also help lower level of bad cholesterol in an individial again because of their high fibre content.

Research has shown that insoluble fibre helps to increase stool bulk and prevent constipation. Again making this recipe good for people with constipation.

A good option for weight loss too. Insoluble fiber is indigestible and passes through the body virtually intact, it provides few calories. Fibre rich foods are more filling, so people tend to eat less.

Excellent source of protein.

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