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Lentil Tadka or Masoor dal typically refers to orange-red lentils cooked in water until they turn into a thick, creamy and porridge-like liquid. The texture is similar to a lentil soup
Masoor Dal
Garlic Tadka
1.
Masoor Dal:
2.
Rinse the lentils with water in a fine mesh strainer a few times to remove any dirt and debris. Drain and add to a stockpot with 3 cups of water. Set to high heat and bring to a boil. Use a spoon to skim any white foam on the surface.
3.
Stir in the turmeric and turn down the heat to med low and simmer for about 25 mins or until the lentils are tender and have turned into a mushy consistency but retains some texture.
4.
Meanwhile, set a separate pan with oil on med heat and add the cumin seeds, sauté until they begin to sizzle. Add the red onions and cook until they turn golden brown and are soft. Add the garlic and green chilli, sauté until aromatic.
5.
Stir in the tomatoes and simmer until the mixture looks like a thick paste consistency. Cook for 8 minutes before adding your garam masala, coriander powder and red chilli powder. Season with salt and pepper.
6.
Once the lentils are cooked, add them to the pan and mix well, then simmer for 1 minute. Season again if necessary.
7.
Garlic Tadka:
8.
Ready a pan with oil over med heat.
9.
Add your sliced garlic and cook until they begin to sizzle and turn pale brown. Flip and cook the other side to the same pale brown.
10.
Immediately pour over the lentil mixture and serve.
11.
12.
Tip
If the water has reduced too much when cooking the lentils, you can add an additional ½ cup to ¾ cup of water until it’s reached your desired consistency.
Cost-saving tips