Comfort FoodGluten-FreeIndianLentilsVegan

Masoor Dal Tadka

Silky red lentils simmered until tender, finished with a sizzling tadka of curry powder, mustard seeds, and aromatics in tomato. Everyday Indian comfort.

Prep: 10 min Cook: 35 min Easy servings · 1160 kcal total

Ingredients

  • 2 cup red lentils
  • 8 cup water
  • 1 tbsp coconut oil
  • 1 piece onion, finely diced
  • 6 clove garlic, minced
  • 1 tbsp ginger root, minced
  • 2 piece green chile, minced
  • 1 tbsp curry powder
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 0.5 tsp cumin
  • 1.5 tsp salt
  • 15 oz tomato, diced
  • 10 g cilantro
  • 1 cup white rice

Nutrition per 100g

Calories 33
Protein 2g
Carbs 5g
Sugar 0g
Fat 1g
Saturated 0.0g
Fiber 1g

Instructions

  1. 1 Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15–20 minutes.
  2. 2 While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
  3. 3 Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
  4. 4 Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
  5. 5 Serve garnished with cilantro and with basmati rice.