Sunday, April 11, 2010
Our Everyday - Dal Tadka
Dal refers to at least 60 kinds of dishes made from beans, peas or lentils. One of the most common dals in India is made from channa, the Indian chickpea. Another, made of lentils, is known as Masur. It is quick and easy to make and in raw form has a beautiful, orange-pinkish color, hence some people refer to it as red lentils.
I used to use Toor Dal before we moved to Bahrain, but once i started using Masur Dal, i realized this is much more lighter and easier to cook. Now we have Dal Tadka as part of our meal almost everyday. So here you go...
Makes 4 servings
1. Masur Dal: 1 cup
2. Water: 4 cups
3. Onion: 1 small (Sliced or Chopped)
4. Cumin Seeds: 1/2 teaspoon
5. Turmeric Powder: 1/2 teaspoon
6. Ginger Garlic paste: 1 teaspoon (mix equal parts fresh ginger and fresh garlic)
7. Chili Powder: 1 teaspoon
8. Salt: 1 teaspoon
9. Tomatoes: 2nos (diced or chopped)
10.Green Chilies: 3nos (slit) or 2 nos (chopped)
11.Tamarind Paste: 2-3tsp (optional) or lemon juice (optional)
12.Garlic: 4 whole cloves, (sliced)
13.Dried Red Chilies: 3nos
14.Coriander Leaves: 2tablespoon (chopped)
15.Oil: 1 tablespoon
Step 1: Wash and drain dal. Boil dal in water with sliced onion, 1/4 teaspoon cumin seeds, turmeric, ginger-and-garlic paste until lentils are soft (usually less than 10 minutes).
Step 2: Mash the mixture and add chili powder, salt, tomatoes, green chilies and tamarind (or lemon) juice. Boil until it is a thick soup (add water as necessary), about 1/2 hour.
Step 3: Set the dal aside and let cool.
Step 4: After it cools, blend the dal in the blender or food processor and pour into large saucepan. ( i avoid this step, i want my Dal as simple n' stress free as possible)
Step 5: Heat 1 tablespoon oil and brown the other 1/4 teaspoon cumin seeds. Add sliced garlic and dried chilies. Brown and pour over dal, add the chopped coriander at this stage and stir. Now its ready to be served with rice or bread.