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Monday, 24 November 2014

Dal Tadka

       
            A very popular lentil recipe, it differs from one region to the other. There are many versions to it and is also a bit different from one house hold to the other. Whatever the reason, this dal recipe is simply delicious and nutritious too. A comfort food for many, it can be had both with rice or chapatti. When having it with rice, it can be accompanied with some roasted papad.





  • 1/2 cup tuvar dal (split pigeon pea lentil)
  • 1/2 cup moong dal (split green gram)
  • 3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • pinch of asafoetida
  • 1 dry red chilly
  • 1 tsp. urad dal (split black gram)
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1 tomato, chopped
  • 1 tsp. cumin powder
  • 1/2 tsp; turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1-2 green chilies, split
  • 1 tbsp. lime juice
  • coriander leaves to garnish


          Pressure cook both the dals in 2 cups water for 4-5 whistles. Add salt and whisk well. Keep aside.

          Heat 2 tbsp. oil in a pan and temper with 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, red chilly and urad dal. After it stops spluttering add the asafoetida, onion, ginger, garlic and curry leaves.

          Saute till light brown. Now add the cumin powder, red chili powder, turmeric powder and garam masala powder. Sprinkle a little water and saute for a few seconds.

          Add the tomatoes and continue to fry till oil leaves the sides of the pan. Now add the boiled dal, salt and split green chilies.

          Simmer on low flame for 3-4 minutes. Remove from the flame, add the lime juice and keep aside.

          Heat remaining 1 tbsp. oil and temper with the remaining mustard seeds and cumin seeds. After it stops spluttering, switch off the flame and pour this tempering on the prepared dal. Serve, garnished with coriander leaves.







          
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