Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Red lentils | 260 g | Sweet, Astringent · Cooling |
 Tomato, diced | 160 g | Sour, Sweet · Heating |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1150 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the red lentils; soak for 25 minutes and drain.
- Simmer the pulse with turmeric and the diced tomato in the measured water until tender enough to mash easily.
- Warm the ghee separately; let the cumin crackle, then stir in the ginger.
- Fold the tempering into the cooked dal, add the rock salt, and simmer uncovered for five minutes.
- Adjust to a ladleable consistency by stirring well, then rest covered briefly before serving.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (regional Indian dal tradition)
Masoor Dal Tadka balances a thoroughly cooked pulse with a restrained aromatic tempering. Vata: serve moist with ghee. Pitta: reduce ginger and use coriander seed. Kapha: reduce fat and add black pepper if suitable.
USDA Nutrition Facts for Masoor Dal Tadka
| Nutrient | Per 100g | Per Serving (1 serving (401g)) |
|---|---|---|
| Energy (Calories) | 71 kcal | 286 kcal |
| Protein | 4.0 g | 16.2 g |
| Total Carbohydrates | 10.9 g | 43.6 g |
| Dietary Fiber | 1.9 g | 7.7 g |
| Total Sugars | 0.3 g | 1.1 g |
| Total Fat | 1.5 g | 6.2 g |
| Calcium | 13.6 mg | 54.7 mg |
| Iron | 1.46 mg | 5.86 mg |
| Magnesium | 12.7 mg | 51.0 mg |
| Phosphorus | 51.8 mg | 207.8 mg |
| Potassium | 141 mg | 564 mg |
| Sodium | 126 mg | 505 mg |
| Zinc | 0.63 mg | 2.51 mg |
| Copper | 0.23 mg | 0.92 mg |
| Manganese | 0.32 mg | 1.30 mg |
| Selenium | 0.02 µg | 0.09 µg |
| Vitamin C | 1.7 mg | 6.7 mg |
| Vitamin A (RAE) | 14.3 µg | 57.2 µg |
| Vitamin E | 0.12 mg | 0.46 mg |
| Vitamin K | 0.9 µg | 3.7 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.35 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.32 mg | 1.27 mg |
| Vitamin B6 | 0.08 mg | 0.30 mg |
| Folate (DFE) | 34.6 µg | 139.0 µg |
| Choline | 1.1 mg | 4.6 mg |
