We at home loveDal very much, and I prepare it for chapathis quite often. Two weeks back I watchedthis Dal Tadka recipe in a cookery show. I tried and had Dal Tadka with Missiroti, it was such an excellent combination and from then the dal taste is stilllingering. You can see the cookery shows in you tube. i am linking one of her show.
Ingredients:
Masoor Dal /Split Red Lentil – ½ cup
Moong Dal - ½ cup
Onion – 1(finely chopped)
Tomato – 1(chopped)
Green Chilli –2 (slitted)
Garlic – 3 cloves(crushed)
Ginger – 1 inch(finely chopped)
CorrianderLeaves – 2 tbsp (To garnish)
Turmeric Powder– ¼ tsp
Asafoetidapowder – ¼ tsp
Oil –2 tsp’s
For Tadka:
Ghee / CoconutOil – 2 tsp
Mustard – ¼ tsp
Cumin / Jeera –¼ tsp
Nigella Seeds /Kalonji – ¼ tsp
Curry Leaves –1 sprig
Dry Red Chilli –2 (broken)
Method:
1. Wash both the Masoor & moong dals. Pressurecook the dals with ¾ cup water, chopped ginger, crushed garlic, a pinch ofturmeric powder, a tsp of oil and a pinch of asafoetida powder. Pressure cookfor upto 4 whistles, till the dals are cooked till mashy.
2. Heat a pan, add a tsp of oil, add chopped onion,slitted green chilli’s and saute till the onions turn light brown.
3. Now add cooked and mashed dal to the pan and mixwell. Then add the chopped tomatoes and give a mix. add salt to taste andlittle water, so that you get your desired consistency of the dal.
4. For Tadka, heat a small pan, add ghee or coconutoil, once the oil heats up, add mustard and let it pop, add kalonji, cumin,curry leaves and broken red chilli’s. Pour the Hot Tadka over the dal. Garnish with chopped corriander leaves.
Serve the Dalwith Roti or Chapathi.
Notes:
1. If you want dal to accompany Rice dish, preparedal with Toor dal.
2. Always do the Tadka either with Ghee or CoconutOil for the strong Flavor.
3. Nigella seeds is Onion seeds. Its also called askalonji seeds. This is a must in the dal.
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