Masoor Dal Tadka

A yummy red lentil dal with all the aromatics
Tadka dal

Tadka is a cooking method where spices and other aromatics are cooked briefly in hot oil to bring out their best flavour. Full of nutrients and naturally vegan…it’s a great nutritious meal.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 2 cups (rice cooker cups) red lentils
 4 cups (rice cooker cups) water
 400 g fresh, chopped tomatoes or a tin of chopped tomatoes
 1 tbsp coconut or other neutral oil
 1 large yellow onion, finely chopped
 1 tbsp minced ginger
 ½ tsp ground cumin
 1 tbsp whole mustard seeds
 1 tsp ground coriander
 1 tbsp Indian curry powder
 2 green chillis (take out the seeds for less heat)
 3 pinches salt

1

Combine the lentils and water into your rice cooker bowl. Use the ’SLOW COOK’ function and cook for 30 minutes.

2

While the lentils are cooking, make the tadka by adding the oil, onion, garlic,
ginger, chillis and a good pinch of salt to a heated pan. Fry until soft (about 5 mins).

3

Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt. Mix and cook for about 60 seconds.

Then add the tomatoes. Cook for about 7 minutes to reduce. Taste and adjust salt

4

Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for at least 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the more rounder the taste.

Ingredients

 2 cups (rice cooker cups) red lentils
 4 cups (rice cooker cups) water
 400 g fresh, chopped tomatoes or a tin of chopped tomatoes
 1 tbsp coconut or other neutral oil
 1 large yellow onion, finely chopped
 1 tbsp minced ginger
 ½ tsp ground cumin
 1 tbsp whole mustard seeds
 1 tsp ground coriander
 1 tbsp Indian curry powder
 2 green chillis (take out the seeds for less heat)
 3 pinches salt

Directions

1

Combine the lentils and water into your rice cooker bowl. Use the ’SLOW COOK’ function and cook for 30 minutes.

2

While the lentils are cooking, make the tadka by adding the oil, onion, garlic,
ginger, chillis and a good pinch of salt to a heated pan. Fry until soft (about 5 mins).

3

Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt. Mix and cook for about 60 seconds.

Then add the tomatoes. Cook for about 7 minutes to reduce. Taste and adjust salt

4

Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for at least 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the more rounder the taste.

Masoor Dal Tadka

HANDY TIP – Garnish with fresh coriander and matchstick ginger for extra flavour and freshness. Drizzle plain yoghurt (dairy or non-dairy) for that extra special presentation.