Ingredients for Creamy Masoor Dal Tadka
- 1 cup red split lentils (masoor dal)
- 1 medium onion, finely chopped
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp curry powder (rajah)
- 1/2 tsp turmeric
- 1 tsp paprika
- Finely chopped (kambuzi), adjusted to taste
- 1 cup heavy cream
- 1/2 cup tomato purée
- Salt, to taste
- Oil, for cooking
Cooking Instructions for making Creamy Masoor Dal Tadka
Gather ingredients
Prepare the Tadka by heating oil in a shallow pan over medium heat. Add the onions and sauté until soft and golden brown. Stir in the ginger, garlic, and chopped chilies, cooking until fragrant. This tadka (tempering) infuses the oil with deep flavor, which will enhance the entire dish
Add curry powder, turmeric, and paprika to the pan. Stir constantly for about 30 seconds to toast the spices, allowing them to release their full aroma without burning
Rinse the lentils in cold water until the water runs clear, then drain. Add them to the pan and stir for 2 minutes to let them absorb the tadka flavors. Pour in enough water to cover the lentils slightly and bring to a gentle simmer. Cook for about 10 minutes, or until the lentils soften and double in size, stirring occasionally and adding more water if needed
Stir in the tomato purée and cream, mixing well. Let the curry simmer for a few more minutes until it reaches your desired consistency. Season with salt to taste
Serve and Enjoy hot with soft chapatis or buttery naan, perfect for scooping up every last bit. I packaged mine for delivery
I served some the next day with steamed rice and leftover chapatis
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