Tuesday, 9 June 2015

Dal Tadka !




Dal Tadka (aka Tempered Yellow Lentils) from the Punjabi cuisine is a prominent dish in every restaurant / eateries  / dhabas in India. Even though people love to order other gravy dishes there will one serving of dal tadka  or dal fry ordered for sure. It is so simple but remarkable flavors with the generous tadka done on cooked yellow dal with asafosdita, cumin and chillis.
And coming to the difference between dal fry and dal tadka, dal tadka is where dal is cooked with onions and tomatoes and lastly a generous tadka of spices is poured over it. Whereas in dal fry dal is pressure cooked separately, and later mixed with sauted onions and tomatoes with spices. Will post the dal fry recipe too soon.
I have mixed toor dal and moong dal but masoor dal (split red lentils) can also be added to this.



INGREDIENTS
English





English
Tamil
Telugu
Hindi
Quantity
To Pressure Cook
Toor Dal
Thuvaram Parupu
Kandi Pappu
Tuvar / Arhar Dal
1/2 cup
Moong Dal
Paitham Parupu
Pesara Pappu
Moong Dal
1/4 cup
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/4 tsp
Red Chilli Powder
Milagai Thool
Kara Podi
Lal Mirch Powder
1/2 tsp
Salt
Uppu
Uppu
Namak
As Needed
Onion
Vengayam
Ullipaya
Pyaaz
1 Medium
Tomato
Thakkali
Tamata
Tamatar
2 Medium
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 nos
For the Tadka ( Tempering)
Clarified Butter
Nei
Neyyi
Ghee
1 tbsp
Oil
Ennai
Nune
Thel
1 tbsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
3 - 4 slit
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Ginger
Inji
Allam
Adrak
1 piece Julliened
Garlic
Poondu
Vellulli
Lehsun
3 cloves
Dried Fenugreek leaf
Kasuri Methi
1 tsp
Coriander
Kothamalli
Kothimeera
Dhaniya Patha
few sprigs


STEPS
  • Take both the dals and wash them well.
  • Chop onions , tomatoes and chillis finely.
  • Juliene some ginger and crush some garlic and keep ready.



  • In a pressure cooker, take the washed dal, onions, tomatoes chillis and enough water to immerse the dal. Add salt, turmeric powder and little red chillipowder and pressure cook for 2 - 3 whistles. 
  • Once the pressure settles and check if the dal  is cooked well. Dont mash them so much.. you should see the whole dal here and there. Add chopped coriander to this.
  • In a small tadka pan, heat oil and ghee (or only ghee).


  • Add hing and jeera followed by the ginger and garlic. 
  • Then add the green chillis and broken red chillis. Turn off stove and add kasuri methi. (just dried leaves, not powder).
  • Pour this tadka over the cooked dal just retaining a spoon of this tadka for garnishing.
  • After  pouring the tadka close the vessel immediately so that the flavors dont escape and will get infused with the dal.



Serve with rice / roti / naan / kulcha etc. 



 With Love,



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