Posts Tagged ‘Rice’

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka

Ingredients:

For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing

Method:

  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

Omurice/Japanese Omelette Rice

Omurice/Japanese Omelette Rice

What is Omurice? It’s basically a Japanese version of Omelette served with fried rice and ketchup on top.

This recipe is completely new to me. I mean I have had egg omelette with veggies, but not with fired rice. I always loved fried rice with scrambled eggs, so knew it would taste good and the dish really surprised me with the end result.

Another plus point is that you don’t need any special ingredients for making this dish and its super easy to make. I made the fried rice with jalapeño Chicken sausage, which we got it from Trader Joe’s but you can replace the chicken with any vegetable/meat you have in hand.

Serve hot with some simple green salad and there you go with a power packed dinner in matter of minutes. Enjoy!

Omurice/Japanese Omelette Rice

Omurice/Japanese Omelette Rice

Ingredients:

  • 2 large eggs
  • 1 tbsp cornstarch
  • 1 tbsp 2% milk
  • 1/2 cup cooked white rice
  • 1 fully cooked jalapeño chicken sausage, chopped into little pieces
  • 1/2 of small onion, chopped
  • 1 tsp ginger garlic paste
  • 1 tbsp ketchup
  •  Salt/pepper for seasoning
  • 1 sheet clear/plastic wrap
  • 2 tbsp chopped coriander leaves

Method:

  •   In a small bowl, whisk eggs, corn starch, and skim milk. Season with salt and pepper and beat with a fork until everything is well mixed. Set aside.
  •   Heat oil in a skillet, add chopped onion, ginger-garlic paste and saute nicely until onion changes color and becomes transparent.
  • Add chopped sausage meat to the onions and cook for 4-5 more minutes. Season with salt and pepper. 
  • Add cooked white rice to the skillet and cook for 2-3 more minutes. In the end add chopped coriander leaves to the fried rice. Mix well. Once done add ketchup to the fried rice and stir the whole thing well. Keep this aside.
  • Heat a large skillet over medium-high heat, grease with some oil and then pour beaten egg mixture and turn the skillet from all the sides to form a round, thin layer of egg.
  • Line a plate with plastic wrap and keep it aside.
  • Cook for minute or so, then gently flip the omelette to the other side.
  • Cook the other side for about 1 minute, then slide your omelette onto your sheet of  plastic wrap.
  • Spoon fried rice into the center of your omelette, and spread evenly.
  • Gently fold your omelette with the help of clear/plastic wrap and transfer the same on serving plate and carefully remove the wrap.
  • Drizzle with some ketchup and serve!
Omurice/Japanese Omelette Rice