Red Lentil Curry – Masoor Dal Tarka

Step 1: Prepare and Cook the Lentils

Wash 1 cup of red lentils thoroughly until the water runs clear. Transfer the washed lentils to a pressure cooker. Add 3 cups of hot water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Mix well, close the lid, and pressure cook for 10 minutes. Allow the pressure to release naturally before opening the lid.

Step 2: Prepare the Spice Paste

In a small bowl, combine 1 tsp red chilli powder, 1/2 tsp turmeric powder, and 1 tsp ground coriander. Add 4 tablespoons of water and mix well to form a smooth paste. Set aside.

Step 3: Sauté the Aromatics

Heat oil in a wok or pan over medium heat. Add 1 tsp of cumin seeds and let them splutter. Add the finely chopped onion and a pinch of salt. Sauté on medium-high heat until the onions become translucent and start to brown at the edges.

Step 4: Cook the Curry Base

Add the grated ginger and chopped garlic to the pan. Sauté for one minute until fragrant. Lower the heat and add the prepared spice paste, stirring for a few seconds. Add the chopped tomatoes and another pinch of salt. Cook on medium-high heat, stirring occasionally, until the tomatoes soften and turn pulpy.

Step 5: Combine Dal and Curry Base

Add the chopped coriander stalks and green chilli to the pan and stir. Pour in the cooked lentils and mix everything together thoroughly. Scrape the sides of the pressure cooker pot to get all the dal.

Step 6: Simmer the Dal

Add about 2 cups of hot water to the dal to reach your desired consistency. Add salt to taste, keeping in mind the salt added earlier. Bring the dal to a simmer and cook uncovered on medium heat for 5 minutes, stirring frequently to prevent it from sticking.

Step 7: Prepare the Tarka (Tempering)

While the dal is simmering, garnish it with fresh coriander leaves. In a separate small pan, heat ghee over medium-low heat. Once melted, add the broken dry red chilli and thinly sliced garlic. Fry until the garlic turns light golden brown.

Step 8: Finish and Serve

Remove the tarka pan from the heat. Add a pinch of red chilli powder to the hot ghee. Immediately pour this sizzling tarka over the dal. Mix gently and serve the delicious Masoor Dal Tarka hot.

• Ensure the oil is not smoking hot when adding cumin seeds, as they will burn and make the curry bitter.

• Use hot water when adjusting the consistency of the dal to maintain the cooking temperature.

• Dal tends to thicken as it cools, so adjust the consistency accordingly before serving.

• The final tempering (tarka) is crucial for the authentic flavor and aroma of the dish.

• You can cook the dal in a regular pot if you do not have a pressure cooker, though it will take longer.

• Use oil or butter instead of ghee for a different flavor profile or to make it vegan (using oil).

• Sweet paprika can be used instead of red chilli powder for color without the heat.