🇮🇳 India · Food
Tadka Masoor Dal
By eatmundo · July 11, 2026
🇮🇳 INA comforting, velvet-textured red lentil dish finished with a sizzling tempered spice oil. This staple is the backbone of the Indian home kitchen.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 200g of masoor dal under cold water until it runs clear to remove excess starch.
- 2
Place the lentils in a heavy-bottomed pot with 700ml of water and 1 tsp of turmeric, bringing it to a rolling boil over medium-high heat.
- 3
Reduce heat to low, cover partially with a lid, and simmer for 20 minutes until the lentils are completely soft and collapsing.
- 4
Whisk the cooked dal vigorously for 30 seconds with a wire whisk to ensure a creamy, uniform consistency.
- 5
In a small skillet, heat 2 tbsp of ghee over medium heat until it begins to shimmer slightly.
- 6
Add 1 tsp of cumin seeds and allow them to crackle for 15 seconds; do not let them turn black or they will taste bitter.
- 7
Sauté one finely diced onion in the ghee until it reaches a deep golden brown color, roughly 5-7 minutes.
- 8
Carefully pour the hot spiced oil (the tadka) directly into the pot of dal, covering it immediately to trap the aromatic steam for 1 minute before serving.
Frequently Asked Questions
Should I soak the red masoor dal before cooking?+
No, masoor dal is a split lentil that cooks very quickly and does not require pre-soaking, though rinsing it until the water runs clear is essential to remove excess starch.
How do I know when the masoor dal is perfectly cooked?+
The lentils should be completely soft and have started to break down into a creamy consistency, usually taking about 15 to 20 minutes of simmering.
Can I use vegetable oil instead of ghee for the tadka?+
Yes, you can substitute vegetable oil, but ghee provides a distinct nutty aroma and rich flavor that is traditional to authentic Tadka Masoor Dal.
What is the secret to getting the cumin seeds perfectly toasted in the tadka?+
Add the cumin seeds to the hot ghee and wait until they begin to sizzle and darken slightly, but remove the pan from the heat immediately before they turn black and bitter.
