Posts Tagged ‘tadka’

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

Dal Palak And Some Awards

Posted: July 28, 2010 by incidentalcooksuman in Dal/Lentils soup, Indian Food
Tags: , , , , , ,

Dal Palak 

I have already confessed that I am not a big fan of green leafy vegetable. So, I keep sneaking this veggies in my regular dishes in that way I will get my regular intake of veggies and I happily enjoy them too. And I am really getting good at it. So, I always keep some green leafy veggies and substitute in my dishes for the color and of course for healthy reason. 

I am going to share this simple dal recipe with palak/Spinach which is perfect with some hot rice. 

Dal Palak

Dal Palak

So, here goes the recipe for the same: 

Ingredients: 

For dal:     

  • 1/2 cup yellow dal( Arhar dal)
  • 1/2 cup red lentils/orange dal( split masoor dal)
  • 1/2 teaspoon turmeric powder
  • salt to taste

  For dal tadka:  

  • 2 cup baby spinach, roughly chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/2  teaspoon turmeric powder
  • 1/2 medium tomato, chopped
  • 1/4 cup crushed tomatoes
  • 1 green chillies, de-vined, chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste   

 PREPARATION:    

  •  Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Now add spinach to the masala and cook for 3-4 minutes or until the leaves are quilted.
  • Add  cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee on top.
Dal Palak served with Rice

Dal Palak served with Rice

Some Awards 

This is the first award pass on to me by Aipi of USMasala…I have recently started visiting her blog and needless to say fall in love with her recipes and the tempting pics of them. Yesterday, only I was going through her slide show linked through picasa web albums and was really impressed with her cooking skills and photographs. My advise to everyone who visits me is that please have a look at her blog and you will get to know what I am talking about. Most of you have already familiar with her blog.

 

Thank you once again Aipi for this recognition. Appreciated. 

In order to accept this award she has set up some guidelines..so, following that: 

Here are some 7 random facts about me: 

I love my hubby and son more than anything in life. 

I have started cooking after getting married and as you can see I am getting an expert on this..:) 

I am person who take time to open up with people. 

I love shopping, travelling and trying out different cusinies.

I love sea and can spend the whole day stirring at it..its so relaxing. 

I love all snack food especially vada pav, bhel puri, pani puri and the list goes on. 

I am not a big fan of sports but yeah sometimes drag myself to give company to my dearest husband.

 

I would like to share the same with some of my bloggers friends who I visit and their recipes amaze me everytime:

Sushma

Namitha

Sayantani

Satya

Swathi

Tes

Juliana

Joanne

Tasteofbeirut

SimplyLife

Manju Rajendra

Uma

Priya

Sook

PraniKitchen

 

To accept this award the guidelines are:

  1. Thank the person who pass on this award to you.
  2.  Tell  Seven random thoughts about yourself.
  3. Pass the award on to 15 bloggers who you think are fantastic.

.

Split Urad dal with Rajma

Posted: June 16, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Split Urad dal with Rajma 

This is one more dal recipe in which I have used spilt urad dal and rajma/kidney beans. I love this two combination of dals together, its a great dish with roti and rice. 

Split urad dal with Rajma

Split urad dal with Rajma

Ingredients: 

  • 1 cup spilt urad dal
  • 1/4 cup rajma
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, chopped
  • 2 green chillies
  • 1 teaspoon grated ginger
  • 1 medium-sized tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt to taste
  • 6-7 curry leaves
  • 2 tablespoon oil

Preparation:  

  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder, curry leaves, salt to taste and cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice or roti.