Wednesday, 22 May 2013
Are you bored of
having ordinary Dal every day? Then let’s add some spicy tadka in it and make it
lovable.
Recipe for Tadka Dal
Ingredients
(1) Masoor
Dal- 1 cup
(2) Tomato (chopped) - 1
(3) Turmeric powder - ½ teaspoon
(4) Asafoetida / hing - ¼ teaspoon
(5) Salt to taste
(6) Onion (chopped) - ¼ cup
(7) Garlic - 3 cloves crushed
(8) Jeera/cumin seeds - 1 teaspoon
(9) Dry red chillies - 3 to 4, halved
(10) Mustard seeds - ¼ teaspoon
(11) Oil - 2 teaspoons
(12) Chopped fresh coriander leaves for garnish
(2) Tomato (chopped) - 1
(3) Turmeric powder - ½ teaspoon
(4) Asafoetida / hing - ¼ teaspoon
(5) Salt to taste
(6) Onion (chopped) - ¼ cup
(7) Garlic - 3 cloves crushed
(8) Jeera/cumin seeds - 1 teaspoon
(9) Dry red chillies - 3 to 4, halved
(10) Mustard seeds - ¼ teaspoon
(11) Oil - 2 teaspoons
(12) Chopped fresh coriander leaves for garnish
Method
(1) Pressure cook the dal, tomatoes and turmeric powder with 3 cups water, then cook it till gets 4 whistles. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 minutes until the Dal is cooked soft.
(2) Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds gets popped and the onions turn transparent, add the cooked dal.
(3) Next, add salt, hing/Asafoetida and mix well. If the Dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.
Your Dal is ready, serve with chapatis or parathas with pickles.
(1) Pressure cook the dal, tomatoes and turmeric powder with 3 cups water, then cook it till gets 4 whistles. If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 minutes until the Dal is cooked soft.
(2) Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds gets popped and the onions turn transparent, add the cooked dal.
(3) Next, add salt, hing/Asafoetida and mix well. If the Dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.
Your Dal is ready, serve with chapatis or parathas with pickles.
