Print Options:

Masoor Dal Tadka

Yields4 ServingsPrep 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

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


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).


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


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.

Nutrition Facts

Servings 0