Masoor Mutter Tadka
This Masoor Mutter Tadka is a comforting and easy-to-make red lentil curry with green peas. It's hearty and packed with good-for-you ingredients.
Ingredients
- 1 cup masoor dal (red lentils)
- 3 cups water
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon asafoetida (hing)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 medium tomato, finely chopped
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 cup green peas (fresh or frozen)
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
Instructions
- Rinse 1 cup masoor dal (red lentils) thoroughly under running water until the water runs clear. Drain the lentils.
- In a 2-liter pressure cooker, add the rinsed 1 cup masoor dal, 3 cups water, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt. Close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). Let the pressure release naturally, then open the cooker and gently mash the dal slightly with the back of a spoon to get a creamy consistency.
- While the dal is cooking, prepare the tempering (tadka). Heat 2 tablespoons ghee or vegetable oil in a small pan or a tadka pan over medium heat.
- Add 1 teaspoon cumin seeds and allow them to splutter, which usually takes about 10-15 seconds. Then add 0.5 teaspoon asafoetida.
- Add 1 medium finely chopped onion and cook until it turns translucent and light golden brown, stirring occasionally for about 5-7 minutes.
- Stir in 2 cloves finely chopped garlic and 1 inch grated ginger. Cook for another 1-2 minutes until the raw smell disappears.
- Add 1 medium finely chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 5 minutes. Mash the tomato slightly with the back of the spoon as it cooks.
- Add 0.5 teaspoon red chili powder and 1 teaspoon coriander powder. Mix well and cook for 30 seconds, ensuring the spices do not burn.
- Stir in 0.5 cup green peas (if using fresh, you might want to add them a little earlier to ensure they cook through) and cook for 2-3 minutes.
- Pour the prepared tadka into the cooked masoor dal in the pressure cooker. Mix everything together well.
- Add 0.5 teaspoon garam masala to the dal and stir. If the dal is too thick, you can add a little hot water to reach your desired consistency. Simmer for 2-3 minutes to let the flavors meld.
- Transfer the Masoor Mutter Tadka to a serving bowl. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with steamed rice or roti.