Restaurant-Style Masoor Dal Tadka (Indian Split Red lentil Dal tempered with whole spices) is easy and quick to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree Nutfree Fans of dals will love this creamy Restaurant Style Masoor Dal Tadka!
How to make Yellow Dal Tadka Step By Step Wash the dal and add it in a pressure cooker. Add 3 cups of water and salt to taste. Heat ghee in a pan. Once the ghee is hot, add onion and fry until slightly browned. Add ginger and garlic and fry for a minute. Add green chilli and tomato and cook for another 2-3 minutes.
Masoor dal is the same thing as red lentils, which are popular and easy to find at many grocery stores in the US. They’re super cheap and cook quickly making them a great choice for a simple weeknight meal. This recipe is naturally gluten free, high in fiber and protein, low in fat and calories, and packed with flavor.
Some people use masoor dal (pink lentils) in place of moong dal. Dal = lentils and tadka = tempering. Dal tadka literally translates to lentils with tempering. The lentils are cooked and then tempered with a spicy ghee tempering (tadka) of cumin seeds, asafoetida (hing), dry red chilies, ginger, garlic, onions, tomatoes, and red chili powder.