---
title: Masoor Dal Tadka (Tempered Red Lentil Dal)
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/masoor-dal-tadka
---

Gather @red lentil{250%g}, @ground turmeric{0.5%tsp}, @cumin seed{1%tsp}, @dried red chili{2} and @fresh cilantro{2%tbsp}.

Rinse the lentils until the water runs mostly clear, then simmer with the turmeric and 900 ml water until soft and falling apart, about 18 minutes, skimming any foam. ~{18%minutes}

Meanwhile soften the @onion{1} in the @vegetable oil{1%tbsp}, add half the @garlic{4%clove}, the @ginger{15%g} and @green chili{1}, and cook 2 minutes.

Stir in the @tomato{2} and cook until jammy, about 6 minutes, then fold this base into the simmered lentils. ~{6%minutes}

Mash a portion of the lentils against the side of the pot to thicken the dal, season with @salt{}, and simmer 5 minutes more, thinning with hot water if it looks stodgy. ~{5%minutes}

For the tadka, melt the @butter{2%tbsp} in a small pan, crackle the @mustard seed{1%tsp} and remaining cumin, then add the remaining garlic and the dried red chilies until the garlic turns light gold.

Pour the sizzling tadka straight over the dal — it should hiss on contact.

Stir in most of the cilantro, scatter the rest on top, and serve with rice or roti.