Masoor Daal Tadka
Hearty, spicy, delicious Pakistani red lentils topped with a fried onion, chili, and cumin infused oil!
Ingredients
- 1 cup Masoor Daal (Goya Red Lentils)
- 2 cups water
- 1 teaspoon salt, to taste
- ½ teaspoon Shan Turmeric Powder
- ½ teaspoon Shan Red Chilli Powder
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste (or 1/4 teaspoon garlic powder)
For Baghar/Tadka (infused oil topping):
- ⅛ small white onion, finely diced
- 1 clove garlic, minced
- ⅛ teaspoon Badia Cumin Seeds
- 1 tablespoon vegetable oil
- 1 Whole Red Dried Chillies, chopped
Instructions
- In a medium sized pot add in dried lentils. Rinse one or two times to clean lentils and remove any dust particles.
- Once rinsed add in water, spices, salt, ginger, and garlic paste. Bring to a boil on high heat then reduce heat to low and cover and cook. Cook on a low simmer for 10 minutes or until lentils are soft and tender.
- When lentils are cooked taste to adjust salt if needed. Add in ¼ cup water if you want to thin out the daal, if you want to eat on rice. Otherwise, you may keep the current thickness if that is what you prefer.
- To make baghar/Tadka in a frying pan add in vegetable oil along with all baghar ingredients. Fry everything on medium heat until onions are golden brown, about 3-4 minutes.
- Once golden brown, remove baghar from frying pan into heat safe container.
- When you are ready to serve, spoon baghar/Tadka on top of daal. Serve with basmati rice or fresh roti.
- Enjoy!