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Dhal Tadka

Dhal Tadka

What happens when you are in no mood to cook anything, but you still have to make something for the children?

Dhal and rice with potato fry…

Comfort food at it’s best. Easy to make and other than being a lazy days food, its healthy too..

Dhal is made with lentils. There are many variations in making the dhal. This dhal tadka that I made is with moong dhal (split yellow lentils) and masoor dhal (red lentils).

The tadka is the actual flavoring in the dhal. There are many variations to the tadka too. The one here is the simplest form of any dhal tadka.

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Ingredients:

Moong dhal (split yellow lentils)                                   –              ½ cup

Masoor dhal (red lentils)                                              –              ½ cup

Onions                                                                       –              1 no

Tomato                                                                       –              1 no

Ginger (Julienne)                                                        –              1 tbsp

Turmeric powder                                                          –              ½ tsp

Red chilli powder                                                         –              ½ tsp

Asafoetida                                                                  –              ¼ tsp

Cumin seeds                                                               –              ¼ tsp

Mustard seeds                                                             –              ¼ tsp

Salt to taste

Ghee                                                                           –              1 tbsp

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Method:

Wash and soak both the dhals for 20-30 minutes.

Drain the water, add 2 cups of fresh water and boil the dhals in a deep pan.

When they are half done, add the onions, tomatoes, half the ginger Julienne, turmeric powder, red chilli powder and cook till the lentils are fully cooked and are easy to mash.

Remove the lentils from the heat and mash the lentils till everything is mixed well.

Season with salt and check the consistency of the dhal.

The dhal should be thick and not thin and runny. If the dhal is runny, then keep it back on the heat till the required consistency is reached.

Heat a pan with a table-spoon of ghee.

Add the mustard seeds and cumin seeds and wait for them to sputter.

When they do, add the asafoetida and remaining ginger and pour over the dhal.

Garnish with cilantro leaves.

Serve the dhal with rotis or plain white rice and ghee.

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Posted by on July 3, 2014 in Dhals

 

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Methi Dhal

Methi Dhal

When it comes to comfort food for the Indian palate, what can me more comforting than a Dhal with rice or rotis. Dhal can be made a bit more interesting with just the addition of a vegetable or even just an interesting “tadka”. Here we are using methi to make the dhal stand out in flavor and taste and make a comforting dish even more comforting.

we made the methi pulao earlier, this is just another way to use the methi.

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Ingredients:

Tuvar dhal                                              –              1 cup

Onions                                                     –              1 no

Tomatoes                                               –              1 no

Fresh methi leaves                             –              ½ bunch

Red chilli powder                                 –              1 tsp

Turmeric powder                                 –              ½ tsp

Dhaniya-jeera powder                      –              1 tsp

Green chillies                                        –              3-4 nos

Ginger-garlic paste                             –              1 tsp

Salt                                                            –              to taste

Oil                                                              –              1-2 tsps

Ghee                                                        –              1 -2 tsps

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Method:

Pressure cook the dhal for 4-5 whistles. Mash the dhal and keep separately.

Heat a tsp of oil in a pan, add jeera and let it crackle. Add the onions and wait for them to become slightly pink in colour. When the onions are done, add the ginger-garlic paste and sauté till the raw smell of the ginger-garlic goes.  Add the green chillies and fry well. Now, add the tomatoes and fry till they get soft. When they are done, add the washed, cut and cleaned methi leaves and mix it well with the tomatoes. Add the chilli powder, turmeric powder, dhaniya-jeera powder, wait for the oil to separate, which means the masalas are cooked. Now add the mashed dhal and water, depending on the consistency you want and let it cook for 3-4 mins. Remove from heat and pour into serving dish.

For the final tadka, heat ghee in a small pan and add a pinch of jeera and ¼ tsp of chili powder and pour over the top.

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Serve hot, either with roti’s or rice.

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Posted by on June 8, 2014 in Dhals

 

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