Introduction

Dal and rice are comfort food for many of us. I love how simple ingredients can come together to make a meal that's filling and flavorful. One of my favorite combinations is Masoor Dal Tadka with Ghee Pulav.

This recipe is not just tasty but also easy to make. It fills the kitchen with the aroma of spices and brings warmth to every bite. I want to share the step-by-step process that makes this dish special for me.

 

Masoor Dal Tadka with Ghee Pulao

 

Portion Servings: 5-6 pax

Preparation Time: 15 minutes

Cooking Time: 50-60 minutes

 

Ingredients of Masoor Dal Tadka

• Ghee - 1 tbsp
• Jeera (Cumin seeds) - 1 tsp
• Garlic (chopped) - 1 tbsp
• Onion (chopped) - 2 pcs
• Ginger (chopped) - 1 tsp
• Green chilli (chopped) - 1 tsp
• Tomato (chopped) - 2 pcs
• Turmeric powder - ½ tsp
• Red chilli powder - 1 tsp
• Salt - 1 tsp
• Masoor dal (soaked) - 1½ cup
• Water - 3 cups

For Tadka:

• Ghee - 2 tbsp
• Dry red chilli - 2 pcs
• Hing (asafoetida) - ½ tsp
• Jeera (Cumin seeds) - ½ tsp
• Red chilli powder - ½ tsp
• Coriander (chopped) - 1 tbsp

For Ghee Pulao:

• Ghee - 1 tbsp
• Bayleaf - 1 pc
• Mace - 1 pc
• Green cardamom - 5 pcs
• Cinnamon - 1 inch
• Cloves - 6-7 pcs
• Black pepper - 10-12 pcs
• Basmati rice (soaked) - 1½ cup
• Water - 2¾ cups
• Salt - ½ tsp

 

Instructions of Masoor Dal Tadka

Step 1: Prepare the Dal Base

Heat the ghee: Add cumin seeds and let them crackle.
Saute garlic and onions: Cook until onions turn soft and translucent.
Add spices: Mix in ginger, green chilies, and tomatoes until softened.

Step 2: Cook the Dal in the Pressure Cooker

Add spices: Sprinkle turmeric, red chili powder, and salt.
Combine dal and cook: Mix soaked dal, transfer to pressure cooker, and add water.
Cook under pressure: Allow 3-4 whistles or until dal is soft.

Step 3: Prepare the Tadka

Heat ghee: Add dry red chilies, hing, and cumin seeds.
Add red chili powder: Pour the tadka over cooked dal.
Garnish: Add coriander and gently mix.

Step 4: Serve

Final touch: Serve the dal hot with flavorful tadka on top.

 

Instructions of Ghee Pulao

Step 1: Prepare the Spice Base

Heat ghee: Add bay leaf, mace, cardamoms, cinnamon, cloves, and black pepper.
Saute: Cook until aromatic.

Step 2: Cook the Rice

Add rice: Stir soaked rice into spiced ghee.
Add water: Pour water, add salt, and bring to a boil.
Simmer: Reduce heat, cover, and cook until rice is fluffy.

Step 3: Serve

Fluff rice: Gently use a fork and serve alongside dal.

 

About the Recipe

The Masoor Dal Tadka & Ghee Pulav recipe is simple and full of flavor. I cook the masoor dal by adding water and spices like turmeric and red chili powder. I let it boil for two whistles. Then I finish it with a second tempering using hot ghee, red chilies, and a little more cumin.

The Ghee Pulav is made by frying whole spices like bay leaf, cinnamon, mace, cardamom, cloves, and black pepper in ghee. I add soaked basmati rice and water with salt. I let the rice boil on high heat for a few minutes and then cover it on low heat. This step makes the pulav fluffy and aromatic.

I enjoy this recipe because the masoor dal and ghee pulav come together to create a warm and comforting meal. The smell of ghee and spices makes every bite special.

 

Cooking Tips

When I make Masoor Dal Tadka & Ghee Pulav, I always soak the basmati rice for at least 30 minutes. This helps the rice cook well and become fluffy.

I make sure the garlic is lightly browned in the hot ghee, so it does not burn and keeps its sweet flavor.

I watch the water in the dal carefully. This way, the masoor dal cooks perfectly in just two whistles.

For the final touch, I add a second ghee tempering. I use red chilies and cumin seeds to give Masoor Dal Tadka & Ghee Pulav an extra burst of flavor.

 

Pairing Guide

I like to serve Masoor Dal Tadka & Ghee Pulav with a fresh cucumber and onion salad. A little lemon juice on top makes it even better.

A bowl of cooling raita, like boondi or cucumber raita, goes very well with Masoor Dal Tadka & Ghee Pulav.

For extra crunch, I add papad and pickles on the side. A glass of buttermilk or a mint cooler is also a great match with Masoor Dal Tadka & Ghee Pulav.

 

Frequently Asked Questions

1. What makes Masoor Dal Tadka & Ghee Pulav so special?
I love Masoor Dal Tadka & Ghee Pulav because the dal cooks quickly and gets a rich taste from the double tempering. Masoor Dal Tadka & Ghee Pulav has a simple process that brings a deep flavor in every bite of Masoor Dal Tadka & Ghee Pulav.

2. Can I use a different dal in Masoor Dal Tadka & Ghee Pulav?
Yes, you can use another dal in Masoor Dal Tadka & Ghee Pulav, but masoor dal is best for the taste and texture of Masoor Dal Tadka & Ghee Pulav. I have always found that using masoor dal makes Masoor Dal Tadka & Ghee Pulav extra delicious.

3. How do I make Masoor Dal Tadka & Ghee Pulav spicier?
You can add more green chilies or a little extra red chili powder when making Masoor Dal Tadka & Ghee Pulav. This will make Masoor Dal Tadka & Ghee Pulav spicy just the way you like it.

4. Is Ghee Pulav healthier than regular rice?
Ghee Pulav in Masoor Dal Tadka & Ghee Pulav can be healthy if you do not use too much ghee. The natural flavors in Masoor Dal Tadka & Ghee Pulav come from real ingredients, which makes Masoor Dal Tadka & Ghee Pulav a wholesome dish.

5. What spices are used in making Masoor Dal Tadka & Ghee Pulav?
In Masoor Dal Tadka & Ghee Pulav, I use spices like bay leaf, cinnamon, mace, cardamom, cloves, and black pepper. These spices give Masoor Dal Tadka & Ghee Pulav its unique aroma and flavor.

6. Can I make Masoor Dal Tadka & Ghee Pulav without ghee?
Yes, you can replace ghee with oil when making Masoor Dal Tadka & Ghee Pulav, but ghee adds a special flavor that makes Masoor Dal Tadka & Ghee Pulav stand out.

7. How long does it take to cook the dal in Masoor Dal Tadka & Ghee Pulav?
The dal in Masoor Dal Tadka & Ghee Pulav usually cooks in about 15-20 minutes and is ready in two whistles. This makes Masoor Dal Tadka & Ghee Pulav a quick and tasty meal.

8. What kind of rice should I use for Masoor Dal Tadka & Ghee Pulav?
I always use basmati rice for Masoor Dal Tadka & Ghee Pulav. Basmati rice makes Masoor Dal Tadka & Ghee Pulav fluffy and gives it a great aroma.

9. Can Masoor Dal Tadka & Ghee Pulav be made vegan?
Yes, you can make a vegan version of Masoor Dal Tadka & Ghee Pulav by replacing ghee with coconut oil or any plant-based oil. This makes Masoor Dal Tadka & Ghee Pulav suitable for everyone.

10. How do I store leftovers of Masoor Dal Tadka & Ghee Pulav?
I store the dal and pulav from Masoor Dal Tadka & Ghee Pulav separately in airtight containers. They can be kept in the fridge for up to two days. When reheating Masoor Dal Tadka & Ghee Pulav, add a little water to keep it moist.