Masoor Dal Tadka is basically a simple home cooked food of every Indian household wherein the Red Lentils are boiled until cooked but not mushy enough and then tempered with onion and tomatoes.
Masoor Dal Tadka is a very special post to me..
And that is because this recipe has been cooked by my husband from scratch..
Yes right from peeling and chopping onions to finally adding all the masalas everything is done by him.
You can catch him making it in the video that I have shared along with this post.
You all might have known by now that I absolutely am hooked to Youtube. I spend most of my time watching Youtube videos.
And then is when I came across this concept of #creatorsforchange which is basically creating awareness amongst the common man by means of our content or videos.
Being a food blogger I wanted to create a change in the way how women are looked upon as it is their moral duty to know cooking in my native – India.
Yes things and time are changing but not everyone is matured enough back there to encourage their sons into cooking.
I feel so lucky and proud about the fact that my husband readily helps me in the kitchen whenever I ask him to do so.
That is when I asked him to cook for us so that it may encourage others to help their mothers and wives in the kitchen.
In fact my father makes the best Rava Upma ever. And my brother knows to cook too; but he never cooks.. 😉
And so my hubby readily made us this yummy Masoor Dal Tadka for our weekend brunch. We ofcourse enjoyed it with some rice but it would pair up so well with plain phulka, roti, palak (spinach) phulka or even kumara chapati.
Instead of masoor dal you can use any other dal variety and follow the same procedure. Obviously it won’t be called Masoor Dal Tadka then; the name will vary as per the dal used.
To make it even more aromatic and special you can season it up in ghee or clarified butter and use some whole garam masala spices like bay leaf, cardamom and cinnamon.
Or once the dal is made you can also sprinkle 1/2 tsp of garam masala on top to make it aromatic.
Always serve your Masoor Dal Tadka or any other dal for that matter with rice, a side of pickle and papad. Do remember to squeeze in some lemon juice before serving.
Masoor Dal Tadka
- 3/4 cup Masoor Dal
- 2.5 cups Water
- 1/2 tsp Turmeric powder
- 3 tsp sesame oil
- 1/2 tsp each mustard seeds and cumin seeds
- a sprig of curry leaves
- pinch of asafoetida
- 2 nos med size onion finely chopped
- 2 nos tomatoes roughly chopped
- salt to taste
- coriander leaves for garnishing
- lemon juice and zest
For Masala Paste
- 6 nos garlic, peeled
- thumb size ginger
- 3 nos Green chilly
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 15-20 nos peppercorns
- In a saucepan wash and rinse your masoor dal and add the water and turmeric powder and boil it until cooked but not mushy.
- Meanwhile start chopping your onion and tomato. Also in a mortal pestle add everything mentioned under the masala paste and grind to a paste like consistency.
- Heat oil in a pan. Give tadka (seasoning) of mustard seeds, cumin seeds, hing and curry leaves let it splutter and add in the onions, saute until light pink. Add tomatoes and cook it until soft and mushy.
- Add the masala paste and cook until raw smell goes.
- In goes the cooked dal along with the water in which it was boiling.
- Mix everything well and let it boil for 10 mins. Add in handful of coriander leaves and salt to taste. Mix and boil for another 5 mins. Add lemon zest and mix.
- Serve hot along with rice, lemon wedge, pickle and papad.
Does your father, husband or son cooks too?? If yes then which is that special recipe that you like the most? Comment below and share your experience with me.
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