Masoor Daal with Tarka
Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.
Published 19 Sep 2026Updated
Ingredients
Equipment: Heavy-based pan
Method
Simmer lentils, water, turmeric, salt, chili powder and tomato, partly covered, until the lentils collapse.
Whisk briefly for a smoother texture. Add hot water if it is thicker than you like.
For the tarka, heat oil until shimmering. Add cumin, garlic and dried chilies and fry until the garlic is golden.
Pour the tarka over the daal, cover for 1 minute to trap the aroma, then add coriander.
Cooking tips
- Daal thickens as it stands; loosen with hot water before serving.
- Pull the garlic as soon as it turns golden; brown garlic tastes bitter.
Substitutions
- Masoor → yellow moong daal, same timing
- Oil → ghee for a richer tarka (no longer vegan)
Serve with
Plain basmati or zeera rice, with kachumber and achar.
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Warm on the stove with a splash of water, stirring often.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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