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Tadka Dhal

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Tadka Dhal

Monday, 28 July 2008

Description

Ingredients

At a glance

Regional

North India

Main Ingredient

Vegetarian

Dal

Serves

1/2 cup moong dhal, washed
2 cups water

[edit] Seasoning

2-3 tablespoon cooking oil
3-4 tablespoon finely diced onion
2 cloves garlic, chopped
a small sliver of ginger, chopped, or 1/4 teaspoon ginger paste
4-5 curry leaves
1/4 teaspoon mustard seed
1/4 teaspoon cumin seed
1/4 teaspoon fenugreek seed
1/4 teaspoon of asafoetida (optional)
1/2 tomatoes, chopped into 1/8ths
1-2 green chillies, slit lengthwise
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli (hot pepper) powder
pinch of salt/ as per taste

Methods/steps

Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process.
   2. Heat the oil in a pan.
   3. Add mustard seed, standing well back (they tend to crackle).
   4. Add cumin seed, fenugreek, curry leaves, green chillies and onions
   5. Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder.
   6. Throw in tomatoes, wait for 2-3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, add salt to taste.
   7. Simmer until the tomatoes become soft (5-10 minutes), stirring occasionally. Serve with rice or chapatis.

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