After a little break, it is good to come to the participating in the Blogging Marathon, in its edition #81. Last month, the group had done a mega marathon over the theme “Protein Based Dishes” and there were some amazing recipes that came up in the process. I am still happy to keep going with doing two BM themes per month, since I find it much easier to manage and keep blogging at peace. 🙂 For this week, the theme I have chosen is “Lentil Sides”. Lentils are a major source of proteins as far as vegetarians are concerned, and otherwise a source of some comfort food for many! A simple meal of lentils and rice can give you a feeling that no lavish meal can provide! I am sure many will agree to this. 🙂
One of the most prepared lentil curries in India is called “Dal Tadka”. It literally means “tempered lentils”, and basically that is what it is. The beauty of this dish is that it varies from family to family – starting from the mix of lentils used, to the spices used, to even the tempering used! The recipe I am sharing with you is how we as a family like it. Chana dal is my favorite lentil when it comes to curries, so I pair it up with toor dal or sometimes masoor dal, depending on availability. The most important part of this dish is of course the tempering! I make it in ghee for additional flavor, and with loads of garlic to give that kick to an otherwise simple dish. Some do smoking by pouring hot ghee over a small piece of charcoal inside the daal pan and leave it closed, but we are not fond of smokey flavors so avoid it. Off to the way I make it…
Dal Tadka ~ Tempered Lentil Stew
- 1/3 cup chana dal
- 1/3 cup toor dal
- 1/4 tsp turmeric powder
- 2 green chillies slit
- Salt to taste
- FOR MASALA:
- 1 tbsp oil
- 1 heaped tbsp ginger garlic paste
- 1 onion minced
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp amchur powder
- 1 to mato chopped
- 1 tbsp kasuri methi crushed
- Chopped coriander leaves for garnish
- FOR TEMPERING:
- 1 tbsp ghee
- 1 tsp cumin seeds
- 4 cloves garlic chopped
- 2 dried chillies
- Combine the dals, turmeric powder and green chillies in a pressure cooker. Add water an inch above the dals. Add salt to taste. Pressure cook on high flame for three whistles and allow the pressure to escape on its own.
- In an earthern pot, heat oil. Saute the ginger garlic paste till raw smell is gone.
- Add the onion and cook till wilted.
- Combine all the powders in a small bowl, add little water to make it like a paste. Add into the onion and saute till a nice aroma comes.
- Add in the tomato and cook, stirring constantly till the tomato is all mashed up.
- At this stage, add the cooked dal along with its water and bring it to boil. Add more water as per your required consistency and adjust seasoning.
- Simmer for five minutes, mix in the kasuri methi and coriander leaves and switch off.
- In a small fry pan, heat ghee. Splutter the cumin seeds.
- Add in the garlic and dried chillies and fry till the garlic is browned. Ensure not to burn.
- Pour this mixture on top of the cooked dal and immediately close the lid. Allow to rest for 10 minutes.
- Serve warm with rice or roti.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#81