Author Notes
Dal is such the constant in any Indian household. Typically eaten with chappati or roti, “dal roti” can be compared to “bread and butter” in terms of how much of a fundamental dish it is in Indian cuisine. The word “tadka” refers to cooking of whole spices or other ingredients such as onion or ginger in oil to flavour the dal. Made with a mix of moong and masoor dal, both are available in most supermarkets and all Asian grocery stores. With the weather turning cold, this dish is a great winter warmer! —monica's spicediary
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Ingredients
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1/2 cup
masoor lentils
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1/2 cup
moong lentils
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1/2 teaspoon
turmeric powder
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1 tablespoon
butter
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1 tablespoon
olive oil
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1/2 teaspoon
cumin seeds
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1/2 teaspoon
mustard seeds
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1/2
onion, finely chopped
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1
green birds eye chilli (optional)
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2
cloves garlic, grated
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1
inch fresh ginger, grated
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1-2
tsp salt (according to taste)
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1
tsp garam masala
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1/2
tsp paprika
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1/4
can plum tomatoes
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handful
fresh cilantro, chopped
Directions
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Wash both dals and place in a pressure cooker. Add water so it is about 1? above the dal. Add salt to taste and turmeric powder. Cook until 1st “whistle” goes off and turn off heat. (If you do not have a pressure cooker, you can also boil the dal in a pan).
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Whilst the dal is cooking heat oil and butter in a pan. Add cumin seeds and mustard seeds. When they begin to sizzle, add the onion and chilli.
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Cook until slightly golden and add the garlic and ginger. Let it cook until slightly brown and add the salt, garam masala and paprika.
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Add the plum tomatoes. Mix well and cook for 2-3 minutes or until oil begins to separate from masala.
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Once the dal is ready, remove from heat and carefully release steam from pressure cooker and add it to the masala.
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Mix the masala with the dal. Add the water and stir well. Add the coriander. Check for salt and adjust accordingly.
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If you think the dal is too thick you can add a little water at this point. Bring dal to boil and you’re done! Best served with rice :)
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