Saturday, July 23, 2011

Methi aur masoor dal tadka

You put me in a kitchen that has everything. Best microwaves, mixers, blenders, knives, vessels, pantry but still I cant cook as good as  I do in my kitchen. Thats more or less the case with most people.
There are somethings that you get used to, you cant do without it and you dont want it to change.

I just cant make dal without my cooker. Its a tiny cooker and I always make my dals in it. Dal tadkas are one of my regulars and make it atleast once a week. Its healthy, easy to make and tastes good.

This post is on methi masoor dal tadka. Masoor dal or red lentil is widely
used to make tadka and even sambar. Its low on calories, needs no soaking and gets cooked in a jiffy.

Methi in the tadka makes it more nutritious and tasty (yup!! no frowning... methi adds a nice flavour, just make sure you add enough aamchur / tomato, basically tangy stuff to mask its bitterness).


  • Masoor dal / red lentil      -  1cup
  • Methi or fenugreek leaves -  1/2 cup finely chopped
  • Onion       -   1 finely chopped
  • Tomato     -   1 finely chopped
  • Green chili -   2 chopped
  • Ginger       -   1 small piece
  • Garlic        - 2 small cloves (optional)
  • Jeera or Cumin seeds - 1 1/2 tsp
  • Aamchur powder   - 1 tsp
  • Coriander powder  - 1/2 tsp
  • Turmeric powder   - 1/4 tsp
  • Oil     -  2 tsp
  • Coriander - finely chopped
  • Salt
  • Water

  1.  In a cooker heat oil, add cumin seeds and let it splutter.
  2. Add green chillies, garlic, ginger and saute.
  3. Add onion and cook for a minute or two.
  4. Add the tomatoes and cook for a minute.
  5. Add the chopped methi leaves and saute  for 2 minutes. It will reduces and dont burn it.(low heat)
  6. Add the powders and saute well.
  7. Add 2 cups of water, masoor dal, salt and pressure cook in low to medium flame. (Usually 3 to 4 whistles in my cooker).  
  8. Garnish with coriander.
  9. Serve hot with phulkas or rice.

The tadka can also be made by separetly cooking the dal. After step 6 directly add the cooked dal , salt, water if needed and simmer for a minute or 2.
Usually tadkas are made using ghee.
For extra flavour and spice, heat 1 tsp of ghee add 1 tsp of chilli powder and pour it over the dal. Garnish and serve.

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