Saturday, January 1, 2011

Daal Tadka

1/01/2011 12:22:00 PM

Eating out at Punjabi Dhaba or Restaurant we usually Order Dal tadka with Jeera rice. However believe it or not, few of us realize that this dish can be prepared with ease in your very own kitchen at nearly one-fifth the price. Made with split red lentils this creamy, rich and smooth dal is tempered with Punjabi spices and ghee. It makes the perfect accompaniment to Plain rice, Jeera Rice or Rotis.

1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes

For the garnish
3 tbsp chopped coriander (dhania)
1 tbsp butter

1.Clean, wash and soak both the dals in water for 20 minutes.
2.Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
3.Allow the steam to escape before opening the lid.
4.Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
5.For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
6.Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
7.Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.


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