Indian
Indian - Dals and Soups
Lamb Rogan Josh Masoor Dal Tadka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup sabut masoor dal, soaked 1 hour
- • 2 tbsp mustard oil
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp Kashmiri red chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked masoor dal with 3 cups water for 3 whistles until soft but not mushy.
2
Phase 2
Heat the mustard oil until it just smokes, then fry the cumin seeds and onion until deep golden.
3
Phase 3
Add the ginger-garlic paste, then the tomato puree and chili powder, and cook until the oil separates.
4
Phase 4
Add the cooked dal with its liquid and the salt.
5
Phase 5
Simmer 15 minutes until thick and robust.
6
Phase 6
Serve hot with steamed rice or roti.