Masoor Dal, commonly known as red lentil, is a staple pulse in Indian cuisine. This variety is the hulled and split seed of the Lens culinaris plant, yielding an orange or pinkish color before cooking. It is a popular choice for daily meals because it cooks significantly faster than many other legumes. The lentil breaks down easily during cooking, resulting in a creamy, smooth texture.
Preparing the Lentils
Preparation begins with sorting the lentils to remove any small stones or debris. Once sorted, the Masoor Dal must be thoroughly rinsed under cold running water. Rinsing removes dust and residual starch from the surface of the lentils. The washing process is complete when the water remains clear rather than cloudy.
Split red lentils do not strictly require soaking due to their quick-cooking nature. However, soaking the lentils for 15 to 30 minutes can help them cook more evenly and reduce the total cooking time. If soaking, discard the water before proceeding to the cooking stage.
Cooking Methods and Timing
To transform the prepared lentils into a soft base, a specific ratio of water is necessary to achieve the correct consistency. A common starting ratio is three to four parts water for every one part of dry Masoor Dal (3:1 or 4:1 by volume) for a soup-like texture. This quantity accounts for the water absorbed by the lentils and the water that evaporates during simmering.
For stovetop cooking, combine the rinsed lentils and water in a heavy-bottomed pot and bring the mixture to a rapid boil over high heat. Once boiling, immediately reduce the heat to a low simmer. The lentils should cook, covered, for 15 to 20 minutes, or until they have softened and begun to disintegrate into the liquid. Skim off any white foam that rises to the surface during the initial stages of boiling to ensure a cleaner flavor.
Using a pressure cooker significantly reduces the time needed for cooking Masoor Dal. The lentils typically require only one or two whistles on medium heat to become fully tender. After cooking, let the pressure release naturally for a few minutes before opening the cooker. Basic seasoning is added during this phase, incorporating turmeric for color and flavor, along with salt to taste.
Creating the Tadka (Tempering)
The Tadka, or tempering, is the final step in preparing the dal, involving spices heated in hot fat that is then poured over the cooked lentils. This technique maximizes the aromatic compounds within the spices by exposing them briefly to high heat. The fat used is traditionally ghee, or clarified butter, though a neutral oil can also be used.
The process involves heating the fat in a small pan over medium heat until shimmering. Whole spices, such as cumin seeds, are added first to release their fragrant oils. Subsequent ingredients, like minced garlic, ginger, or dried red chilies, are then added to prevent burning. Ingredients like asafoetida, or hing, are added near the very end, as they require only a moment of heat to bloom.
Once the aromatics are toasted and fragrant, the mixture is immediately poured directly over the cooked Masoor Dal. This sudden addition creates a satisfying sizzle and infuses the lentil base with flavor. The tempered dal is then gently stirred to distribute the Tadka, providing a deeply flavored finish.