Masoor Dal Tadka

🔥 Prep

• Rinse the 150 g red lentils under running water until the water runs clear.
• Peel and finely chop the 1 pc onion.
• Peel and mince the 4 cloves garlic.
• Measure out 1 tsp cumin seeds, 1.5 tbsp ghee, 0.5 tsp turmeric powder, 1 tsp salt, and 450 ml water.

🔥 Cook

• 1. In a medium saucepan, combine the rinsed lentils, 450 ml water, 0.5 tsp turmeric powder, and 1 tsp salt; bring to a boil over high heat.
• 2. Once boiling, reduce to a gentle simmer (low heat) and cook, partially covered, for 15‑20 minutes or until the lentils are soft and break apart easily, stirring occasionally.
• 3. While the dal cooks, heat 1.5 tbsp ghee in a small tadka pan over medium heat.
• 4. Add 1 tsp cumin seeds to the hot ghee and let them sputter for about 30 seconds until fragrant.
• 5. Add the chopped onion to the pan and sauté for 4‑5 minutes over medium heat, stirring, until the onion turns golden brown.
• 6. Stir in the minced garlic and cook for another 30 seconds until the raw aroma disappears.
• 7. Remove the tadka pan from heat and pour the hot tempering over the cooked dal; mix well.
• 8. Return the pot to low heat and let the dal simmer for 2 minutes to allow the flavors to meld; adjust salt if needed.

🔥 Serve

• Transfer the Masoor Dal Tadka to a serving bowl and garnish with a drizzle of extra ghee or a few fresh cilantro leaves if desired.
• Serve hot with steamed basmati rice, jeera rice, or warm Indian breads such as roti or naan.