Masoor Dal Tadka

Ingredients

• 1 cup Whole Masoor Dal (small‑grain whole red lentils, rinsed and soaked 1 hour)
• 1 cup Basmati Rice (long grain, washed 3‑4 times and soaked 20 minutes)
• 4 tablespoons Ghee (clarified butter, divided for dal, rice and tempering)
• 2 teaspoons Cumin Seeds (for tempering dal and rice)
• 1 piece Whole Cardamom Pods (Green) (large pod for garam masala)
• 2 pieces Black Cardamom Pods (adds smoky note to garam masala)
• 1 piece Mace Flower (Javitri) (whole mace for garam masala)
• 1 teaspoon Black Peppercorns (whole, for garam masala)
• 1 piece Cloves (whole, for garam masala)
• 1 small piece Cinnamon Stick (about 2‑3 cm, for garam masala)
• 2 pieces Bay Leaf (for garam masala and rice)
• 1 piece Dried Red Chili (whole, for garam masala (adjust for heat))
• 1 tablespoon Ginger Garlic Paste (freshly made or store‑bought)
• 2 teaspoons Salt (adjust to taste)
• 0.5 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 cup Yogurt (Plain) (full‑fat, whisked; can substitute with curd)
• 0.5 cup Tomato Puree (smooth, no added salt)
• 1 teaspoon Green Chili Paste (optional, for extra heat)
• 1 tablespoon Rose Water (adds subtle floral aroma)
• 1 tablespoon Heavy Cream (optional, for richer texture)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 1 tablespoon Fresh Mint Leaves (chopped for garnish)

Instructions

1. Rinse and Soak Dal

   Rinse 1 cup whole masoor dal under running water, then soak in fresh water for 1 hour.

   Time: PT1H

2. Rinse and Soak Rice

   Rinse 1 cup basmati rice 3‑4 times, then soak in water for 20 minutes.

   Time: PT20M

3. Roast Whole Spices for Garam Masala

   In a dry pan over low flame, add cardamom, black cardamom, mace, peppercorns, cloves, cinnamon, bay leaf, and dried red chili. Roast until fragrant and lightly golden, about 5 minutes.

   Time: PT5M

4. Grind Roasted Spices

   Transfer the cooled spices to a grinder or mortar and pestle and grind into a fine powder. Set aside as homemade garam masala.

   Time: PT2M

5. Temper Dal Base

   Heat 2 tbsp ghee in a large pot over medium heat. Add 1 tsp cumin seeds, 2 bay leaves, 1 green cardamom pod, 2 black cardamom pods, 1 clove, 1 small piece of cinnamon, 1 tsp peppercorns, and the dried red chili. Fry for 1 minute until spices sizzle.

   Time: PT1M

6. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and fry for another minute.

   Time: PT1M

7. Cook the Dal

   Drain the soaked dal, add it to the pot, then pour in 3 cups water. Add 1 tsp salt and 0.5 tsp Kashmiri red chili powder. Bring to a boil, then reduce to a gentle simmer. Cook for 25 minutes, or until the dal is soft and starts to break apart.

   Time: PT25M

8. Cook the Rice

   In a medium saucepan, bring 2 cups water to a boil. Add the drained rice, 1 tsp salt, 2 bay leaves, 1 clove, 1 green cardamom pod, 1 tsp peppercorns, and 1 tbsp ghee. Cook on low heat, covered, for 15 minutes until the rice is fluffy.

   Time: PT15M

9. Prepare Final Tempering

   In a small frying pan, heat 2 tbsp ghee. Add 1 tsp cumin seeds, 2 bay leaves, 1 green cardamom pod, 1 clove, and 1 tsp ginger‑garlic paste. Fry for 1 minute until aromatic.

   Time: PT1M

10. Add Yogurt

    Stir in 0.5 cup whisked plain yogurt to the dal pot, cooking for 2 minutes.

    Time: PT2M

11. Add Tomato and Green Chili

    Mix in 0.5 cup tomato puree and 1 tsp green chili paste. Cook for 3 minutes until the raw tomato smell disappears.

    Time: PT3M

12. Finish with Garam Masala, Rose Water & Cream

    Add 1 tbsp homemade garam masala, 1 tbsp rose water, and 1 tbsp heavy cream. Stir gently for 2 minutes.

    Time: PT2M

13. Combine Tempering with Dal

    Pour the hot tempering from step 9 into the simmering dal. Mix well and let the dal cook on low heat for another 10 minutes so the flavors meld.

    Time: PT10M

14. Garnish and Serve

    Turn off the heat. Sprinkle chopped fresh coriander and mint leaves over the dal. Fluff the rice with a fork and serve the dal hot alongside the rice.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g