Masala Tadka Dal

(Arhar Dal)

Masala tadka dal is a spicy and flavorful dal. It is called masala dal because spicy tadka is added to the dal. This spicy dal is served with hot chapattis or tandoori roti in many Dhabs (street side food stalls) and restaurants. 

Masala dal is usually prepared with Toor dal (arhar dal) which is a very simple and easy to cook dal but when you give spicy tadka of onion, garlic, tomato and green chilies it becomes spicy and flavorful. Tadka means tempering in Hindi and every household has its own combination of seasoning for tadka. Most often tadka dal is prepared with Toor dal but you can prepare with Masoor dal, chana dal, Moong dal or combination of dals.

Ingredients for dal:

1    Cup Toor Dal
½   Teaspoon turmeric powder
1½  Teaspoon salt or to your taste
4     Cups of water

 Ingredients for onion tadka:
(See tadka)

1   Medium onion- chopped
1   Teaspoon minced garlic
1   Medium ripe tomato- chopped into
small pieces
1   Medium green chili – chopped
2   Tablespoons coriander leaves chopped
1   Tablespoons vegetable oil

Ingredients cumin seed tadka: 

1    Teaspoon cumin seeds
1    Pinch of asafetida
1    Tablespoon vegetable oil

Ingredients for hot chili tadka:

2   Teaspoons crushed red chilies or red
chili powder
2   Tablespoons melted butter or ghee

Serving for 4

Cooking measurement conversion
Measurement converter

 

 

 

 

 

 

 

 

 

Directions for cooking dal: 

1.   In a pressure cooker add dal and wash, changing water several times until the water appears clear and then soak dal in 6 cups of water for 15 to 20 minutes.

 

 

 

 

 

 

 

 

 

​2. Once dal is soaked drain all the water out and wash, add 4 cups of water, turmeric powder, salt and 1 teaspoon of oil and mix.When dal is boiling it create lot of foam and the foam comes out from pressure cooker to prevent that it is a good idea to add little oil.

3. Close the lid of the pressure cooker, place the weight on the lid and cook on medium high heat.

 

 

 

 

 

 

 

 

 

4.   In about 8 to 10 minutes pressure cooker will start steaming turn the heat down and Cook for 5 to 6 minutes. Turn the stove off and wait until steam goes down. Different brand of cooker require different time to cook.

5. While  dal is cooking prepare onion tadka and cumin seed tadka and keep it aside (see below for tadka direction)

6. Open the pressure cooker, turn the stove on to medium heat, with the cooking spoon mix Dal well so there are no lumps.

7. Dal should have some texture so do not overcook it or mash it. (If Dal is overcooked and become like soup that is fine to and it will still taste good)

 

 

 

 

 

 

 

 

 

8.  Add  Onion tadka and mix it well and let it cook for 5 minutes.If the Dal is thick then add more water, if it is too watery then cook little longer.

9.  Add cumin seed tadka and cook for a minute turn the stove off or once you have the desired constancy of dal.
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10.   When ready to serve, transfer dal in a serving bowl and pour hot chili tadka over dal. (See below for hot chili tadka)

 

 

 

 

 

 

 

 

Directions for onion Tadka: (See tadka)

1. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and minced garlic and sauté them on medium high heat for 5 to 6 minutes or until onions become light brown, while frequently stirring them.

 

 

 

 

 

 

 

 

 

2. Add chopped Tomatoes, and chopped Green chilies and cook.

3. With the spatula try to mash the tomatoes so that they become soft quickly, in 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the stove off.

 

 

 

 

 

 

 

 

 

 

 

Tips:

Cook dal in pressure cooker otherwise it takes too long to cook dal.

Cumin Seed Tadka: (tadka)

1.  In a small pan (tadka pan) add 1 tablespoon oil,  cumin seeds, and asafetida and  fry them for 2 to 3 minutes on medium heat or  until cumin seeds become dark brown, turn the heat  off.

 

 

 

 

 

 

 

 

 

 

Hot chili Tadka: (Hot oil) (Tadka)

1. In a small pan (tadka pan) heat 2  tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.