Tadkewali Masoor Dal Recipe - High Protein Masoor Dal Recipe

Archana Doshi

October 20, 2022

6502 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Tadkewali Masoor Dal Recipe is a simple recipe made in a pressure cooker with the most basic ingredients. The masoor dal is soaked for a couple of hour and then pressure cooked along with the ginger garlic onions and simple masalas and given a hing and red chilli tadka.

Did you know, that Whole Masoor (Red Lentils) is rich in fiber and protein and is great for people are suffering from cholesterol, diabetes and also people who are looking to lose weight. Masoor dal is a very important part of vegetarian diet and is powerhouse of protein and rich in vitamin B1 and folic acid.

Serve Tadkewali Masoor Dal along with Kachumber Salad, Palak Raita and Phulkas for a weekday meal.

If you like this recipe, you can also try other Dal recipes such as

Serve Tadkewali Masoor Dal along with Kachumber Salad, Palak Raita and Phulkas for a weekday meal.

If you like this recipe, you can also try other Dal recipes such as

Watch video recipe of Tadkewali Masoor Dal Recipe - High Protein Masoor Dal Recipe

Ingredients

For Tadka

1 Ghee

1/4 Asafoetida (hing)

1 Onion, finely chopped

1 Ginger, finely chopped

4 Garlic, finely chopped

2 Green Chillies, finely chopped

2 Tomatoes, finely chopped

1/2 Turmeric powder (Haldi)

1/2 Red Chilli powder

1/2 Garam masala powder

Salt, to taste

1 Masoor Dal (Whole)

2-1/2 Water

Coriander (Dhania) Leaves, small bunch, chopped

1 Ghee

1 Cumin seeds (Jeera)

1/4 Asafoetida (hing)

1/4 Red Chilli powder

Instructions for Tadkewali Masoor Dal Recipe - High Protein Masoor Dal Recipe

To begin making the Tadkewali Masoor Dal recipe, wash masoor dal well and soak for 3 to 4 hours.

Heat ghee in the pressure cooker over medium heat. Add the asafoetida into the ghee, along with it add the ginger, garlic, onion and saute until the onions soften a bit.

Once the onions soften, add the chopped tomatoes, turmeric powder, red chilli powder and garam masala powder. Stir for a few seconds and add the soaked masoor dal, salt to taste along with 2-1/2 cups of water.

Cover the pressure cooker and cook for 3 to 4 whistles. After 3 to 4 whistles, turn the heat to low and simmer for another 5 minutes and then turn off the heat.

Allow the pressure to release naturally.

Once the pressure releases, open the cooker and stir in the coriander leaves. Check the salt and spices and adjust to taste accordingly. Transfer the Masoor Dal to a serving bowl.

For the tadka, heat ghee in a pan over medium heat. Add the cumin seeds, asafoetida and red chilli powder. Stir for a few seconds and pour the tadka over the Masoor Dal.

Serve Tadkewali Masoor Dal along with Kachumber Salad, Palak Raita and Phulkas for a weekday meal.