How to Prepare Speedy Masoor Dal with South Indian Tadka

Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Perfect Masoor Dal with South Indian Tadka. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Masoor Dal with South Indian Tadka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Masoor Dal with South Indian Tadka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can cook Masoor Dal with South Indian Tadka using 13 ingredients and 6 steps. Here is how you can achieve it.

#Navratrisatvikfood - This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic. You can also add some sambar powder to the end product. I like to relish it with plain steamed rice, with a dash of lime and some roasted papads as accompaniment.

Ingredients and spices that need to be Get to make Masoor Dal with South Indian Tadka:

1. 1/2 cup masoor dal (red lentils), soaked for 30 minutes
2. 1 tbsp oil
3. 1 tsp mustard seeds
4. pinch fenugreek seeds
5. 1/2 tsp cumin seeds
6. 1 dried red chilli, broken
7. 1 tsp urad dal (split black gram)
8. to taste salt
9. 1/4 tsp asafoetida
10. 1 sprig curry leaves
11. 1/2 tsp turmeric powder
12. 2 tbsp coriander leaves, chopped
13. 1 tsp ghee

Steps to make to make Masoor Dal with South Indian Tadka

1. Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.
2. Heat oil in a pan and temper with red chilli, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.
3. Add the curry leaves, urad dal, asafoetida and turmeric powder. Saute for a few seconds.
4. Then add the boiled dal and salt to taste.
5. Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir.
6. Serve hot with either rice or chapattis.

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