Masoor Dal Tadka Recipe (Red Lentils & Garlic Tadka)

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1. 1Step 1: Rinse 1 cup split red lentils in a fine mesh strainer with water a few times to remove any dirt or debris. Drain and transfer to a medium (3-quart) stock pot with 3 cups water.
2. 2Step 2: Set the stock pot over high heat and bring to a boil. Skim off any white foam that comes to the surface with a spoon.
3. 3Step 3: Stir in 1/2 teaspoon ground turmeric. Reduce heat to medium-low and simmer for 15-25 minutes, until the lentils are extremely tender and have disintegrated into a mushy, soupy consistency but still retain some texture. If the water has reduced too much, add up to 1/2 to 3/4 cup more water until desired consistency.
4. 4Step 4: Meanwhile, set a saute pan with 1 tablespoon canola oil over medium heat. Add 1 teaspoon cumin seeds and saute until they begin to sizzle.
5. 5Step 5: Immediately add 1 large red onion, finely diced, and saute for about 8-10 minutes until onions are soft, translucent in the middle, and lightly browned on the edges. Aim for a golden brown color, not burnt.
6. 6Step 6: Add 2 garlic cloves, finely minced, and 1 serrano chili, and saute for 1 minute until aromatic.
7. 7Step 7: Stir in 1 plum or roma tomato, diced. Simmer until the tomatoes break down and the mixture resembles a thick, almost paste-like consistency, 7-8 minutes.
8. 8Step 8: Add 1 teaspoon garam masala, 1 teaspoon ground coriander, and 1/2 teaspoon kashmiri chili powder (if using). Season to taste with salt and black pepper. The mixture should taste slightly saltier and more spiced than desired, as the lentils will dilute the flavor.
9. 9Step 9: Once the lentils are cooked, add them to the saute pan and stir, simmering for 1 minute. Season again with salt, pepper, or other spices if necessary.
10. 10Step 10: While the lentils simmer with the aromatics, set a small pan with 1 tablespoon canola oil over medium heat.
11. 11Step 11: Add 1 large garlic clove, thinly sliced, and let sizzle until they just begin to turn a pale golden brown on one side. Flip and cook the other side until both sides are pale golden, about 2 minutes.
12. 12Step 12: Add 1 teaspoon brown or black mustard seeds (if using). Once the seeds sizzle and pop, about 10-15 seconds, immediately take the tadka off the heat and pour over the dal.
13. 13Step 13: Garnish with 1 handful fresh cilantro and a squeeze of lime. Divide amongst serving bowls and serve immediately with rice or chapati.