Crab Tamatar Masala with Dal Tadka

Name: Crab Tamatar Masala with Dal Tadka
Prep time: 15 min
Cook time: 30 min
Ingredients: 500 g Crab, cleaned and cut; 150 g Onion, finely chopped; 200 g Tomatoes, pureed; 1 tbsp Ginger-garlic paste; 2 Green chilies, slit; 3 tbsp Oil; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1.5 tsp Red chili powder; 2 tbsp Coriander powder; 1 tsp Garam Masala; 1 tsp Amchur (dry mango powder); Salt to taste; 2 tbsp Coriander leaves, chopped; 200 ml Water; 100 g Toor Dal (split pigeon peas); 300 ml Water (for cooking dal); 0.5 tsp Turmeric powder; Salt to taste; 1 tbsp Ghee/Oil; 1 tsp Cumin seeds; 0.25 tsp Asafoetida (Hing); 2 Dry red chilies; 1 tbsp Garlic, finely chopped; 50 g Onion, finely chopped; 50 g Tomato, finely chopped; 0.5 tsp Red chili powder; 1 tbsp Coriander leaves, chopped

⏱️ 15m Prep🔥 30m Cook

Primary Dish

Crab Tamatar Masala

Ingredients

• 500 g Crab, cleaned and cut
• 150 g Onion, finely chopped
• 200 g Tomatoes, pureed
• 1 tbsp Ginger-garlic paste
• 2 Green chilies, slit
• 3 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1.5 tsp Red chili powder
• 2 tbsp Coriander powder
• 1 tsp Garam Masala
• 1 tsp Amchur (dry mango powder)
• Salt to taste
• 2 tbsp Coriander leaves, chopped
• 200 ml Water

Cooking Steps

Clean and cut the crab pieces thoroughly.

Heat oil in a pan. Add cumin seeds and let them splutter.

Add chopped onions and green chilies. Sauté until golden brown.

Add ginger-garlic paste and sauté for 1 minute until fragrant.

Add tomato puree and cook until oil separates.

Stir in turmeric powder, red chili powder, coriander powder, salt, and amchur. Cook for 2-3 minutes, adding a splash of water if needed to prevent burning.

Add the cleaned crab pieces and mix well to coat with the masala.

Pour in 200 ml water, cover, and cook on medium heat for 8-10 minutes until crab is cooked through and gravy thickens.

Stir in garam masala and garnish with fresh coriander leaves. Serve hot.

The Perfect Pairing

Dal Tadka

Ingredients

• 100 g Toor Dal (split pigeon peas)
• 300 ml Water (for cooking dal)
• 0.5 tsp Turmeric powder
• Salt to taste
• 1 tbsp Ghee/Oil
• 1 tsp Cumin seeds
• 0.25 tsp Asafoetida (Hing)
• 2 Dry red chilies
• 1 tbsp Garlic, finely chopped
• 50 g Onion, finely chopped
• 50 g Tomato, finely chopped
• 0.5 tsp Red chili powder
• 1 tbsp Coriander leaves, chopped

Cooking Steps

Wash toor dal thoroughly and combine with 300 ml water, turmeric powder, and salt in a pressure cooker.

Cook for 3-4 whistles on medium heat, then let the pressure release naturally. Mash lightly if desired.

For the tadka, heat ghee or oil in a small pan. Add cumin seeds, hing, and dry red chilies. Let them splutter.

Add chopped garlic and sauté until light brown.

Add chopped onion and sauté until translucent.

Add chopped tomato and red chili powder, cooking until tomatoes soften and oil separates.

Pour the prepared tadka over the cooked dal. Stir well and garnish with fresh coriander leaves.