It’s indeed a collective agreement that Dal Tadka is more than just a dish – it’s a part of India’s culinary heritage. Amongst the many varieties, Masoor Dal Tadka stands out. But have you ever made Masoor Dal Tadka at home? Do you find it missing that deep, smoky taste that makes restaurant dal so addictive?
Read through to learn a simple and delicious masoor dal recipe which will help you recreate that rich, restaurant-style, smoky flavour in your kitchen.
Ingredients for Restaurant-Style Masoor Dal Recipe
It all starts when you are shopping groceries wisely. Here’s a breakdown of all the essential ingredients you’ll need:
Main Ingredients
- 1 cup Masoor dal (red lentils)
- 3 cups Water
- 1 medium Onion
- 2 medium Tomatoes
- 4–5 cloves Garlic
- 1-inch piece Ginger
- 1–2, slit Green chillies
- Salt – to taste
Spices
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- ½ teaspoon Kasuri methi, aka. dried fenugreek leaves
Tadka (Tempering) Ingredients
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Mustard seeds
- 1–2 Dried red chillies
- A pinch Hing (asafoetida)
- Fresh cilantro
- 1 teaspoon Lemon juice
For the Smoky Effect
- Charcoal – A small piece
Step-by-Step Masoor Dal Recipe
You don’t need a chef’s hat to pull this off. Here’s a step-by-step masoor dal recipe to do it.
Step 1: Cook the Dal
- Rinse 1 cup of masoor dal thoroughly under running water. Soak for 15–30 minutes.
- In a pressure cooker or pot, add the soaked dal along with 3 cups of water, ½ teaspoon turmeric powder, and salt to taste.
- Pressure cook for 2–3 whistles (or boil in a pot for 25–30 minutes until soft and mushy).
- Once cooked, mash the dal slightly using the back of a spoon for a creamy texture. Set aside.
Step 2: Prepare the Tadka (Tempering)
- In a small pan, heat 2 tablespoons of ghee (or oil for a lighter version).
- Add 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, and 1–2 dried red chillies. Let them splutter.
- Add 4–5 minced garlic cloves, 1-inch minced ginger, and 1 medium chopped onion. Sauté until golden brown.
- Stir in 2 finely chopped tomatoes.
- Mix in 1 teaspoon coriander powder, ½ teaspoon red chilli powder, ½ teaspoon garam masala, and a pinch of hing (asafoetida). Sauté for another 2 minutes.
Step 3: Combine Dal & Tadka
- Pour the prepared tadka into the cooked dal and stir well.
- Simmer on low heat for 5 minutes to let the flavours blend.
- Crush ½ teaspoon Kasuri methi and mix it in for extra aroma.
Step 4: Add the Smoky Dhungar Effect
- Heat a small piece of charcoal over an open flame until it turns red hot.
- Place the hot charcoal in a small steel bowl or foil cup inside the dal pot (avoid direct contact with the dal).
- Drizzle ½ teaspoon ghee over the charcoal, and it will start smoking immediately.
- Quickly cover the pot with a lid and let the dal absorb the smoke for 3–5 minutes.
- Remove the charcoal and stir the dal.
Over To You
The secret is out: a little charcoal magic, the right way for shopping groceries, and the perfect tadka can transform your homemade masoor dal recipe into something extraordinary. You don’t need takeout when you can make restaurant-style Masoor Dal Tadka right in your kitchen.
