TADKA MASOOR DAL

Dal is an excellent source of protein for vegetarians. We should include dal in our daily meals. Some children may not like dal, so it’s essential to prepare it in different ways to incorporate it into their meals. Masoor dal (Red Lentils) is not only nutritious but also easy to digest compared to other dals. Today, I’ll show you how to make a quick and delicious masoor dal with a double tempering technique.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
1/2 cup masoor dal (red lentils)
1 tbsp oil
1 tsp cumin seeds
1 finely chopped onion
5 finely chopped garlic cloves
1 chopped small tomato
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp kitchen king powder
Salt to taste
For tempering:
1 tsp ghee
1/2 tsp cumin seeds
1 tsp red chilli powder

Method:

1. Wash the masoor dal and cook it in a pressure cooker with 3 whistles. Let the pressure release naturally.
2. Heat oil in a pan and add cumin seeds. Once they sizzle, add chopped onions and sauté until they are translucent. Then, add minced garlic and sauté for another minute. Add chopped tomatoes and cook until they are soft. Finally, add all the spices and sauté for 1 minute.
3. Add the boiled dal, salt, and water (if needed) to the tempering mixture. Mix well and cook on low heat for 2-3 minutes.
4. Heat ghee in a small pan and add cumin seeds. Once they sizzle, add red chili powder and pour the tempering over the dal. Turn off the heat and serve hot.