Jul 13, 2011

Dal Tadka / Dal Fry

 Dal tadka is the most common and frequently cooked dish in every family.

For dal:
  • Toovar dal (split yellow pigeon peas) – 11/2 cup
  • Tomato – 1 finely chopped
  • Small onion- 1 finely chopped
  • Green chili finely chopped - 1 tsp
  • Turmeric powder -1/2 tsp
  • Salt as per taste

For Tadka (Frying the dal) 
  • Cumin seeds -1 tsp
  • Mustard seeds- 1 tsp
  • Asafoetida powder -1/2 tsp
  • Ginger – Garlic paste - 1tbsp
  • Garam masala powder – ½ tsp
  • Red chili powder - 1 tsp
  • Dry red chilies - 2
  • Cooking oil – 1 tbsp
  • Butter/Ghee -1tbsp
  • Cilantro – 2 tbsp finely chopped (for garnish)

  • Wash toovar dal,  soak for 30 minutes.
  • Add soaked dal, turmeric powder, salt, chopped green chili, chopped tomatoes, chopped onion and 3 cups of water in the pressure cooker.
  •  Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle'/ pressure release, reduce the flame to simmer and cook for 2 more 'whistles'/ pressure releases. Turn off the fire and release the pressure from the cooker.
  •  Now open the pressure cooker and stir the boiled lentils well to blend into a smooth soup-like consistency.
  • For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle. Then add ginger-garlic paste and sauté it, till turns light golden. Add  2 dry red chilies.
  • Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal. 
  • Garnish with finely chopped cilantro
  • Serve with plain boiled rice or with naan.

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