Skip to main content

Mixed Dal Tadka

 This mix Dal fry is an amazing mix of masoor, moong, and arhar, combined with a flavorful zingy and spicy taste. This is a proper home-style comfort recipe, originally made by Bina aunty, a family friend of mine, she makes sure that the dal is properly spiced and falvoured, one important tip was to saute the pulses with the masala. A flavorful and protein packed dish with some diligent robust spices gives the palate an amazing adventure of taste. No doubt that it can be approached by anyone from home – cooks to renegade bachelors and can be made with simple and fresh ingredients which are always available in your home. The dal is cooked thoroughly with spices. The added tadka in the end just elevates the dish to a new level. This dal is can be enjoyed with any sort of Indian Breads – Roti, Naan, Tandoori Roti or simply with some hot steaming rice. 





INGREDIENTS

For the dal

  • ½ Cup Moong Dal
  • ½ Cup Masoor Dal
  • ½ Cup Arhar Dal
  • Water (As Required)
  • A handful of Curry Leaves
  • 2tbsp of Vegetable Oil
  • 1 tsp Cumin Seeds
  • 2 Onions (finely chopped)
  • (3 - 4) Garlic (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 2 Green Chili (finely chopped)
  • 1 tbsp Turmeric Powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt (As Required)
  • 1 tbsp Garam Masala
  • 1 Small Block of Charcoal (3x3 inches)
  • ½ tsp Ghee


For the Tadka

  • 1 tbsp Ghee
  • ½ tsp Cumin Seeds
  • ½ tsp Hing
  • 2 Dry Red Chili
  • ½ tsp Red Chili Powder





METHOD

  1. In a bowl wash the dal thoroughly in order to remove all the impurities. Keep changing the water till it is crystal clear.
  2. Heat a pan on low flame and add the cumin seeds and curry leaves. Temper it on low flame and then add the onion.
  3. Cook the onions till it is translucent and then add the ginger-garlic. 
  4. Sauté till the raw aroma goes away and add the tomatoes.
  5. Cook the tomatoes till it is soft and mushy.
  6. Now, add the chilies and powdered spices.
  7. Cook on a low flame till the oil separates or else it will burn.
  8. Add the dal mix and cook it for (3- 5) minutes. 
  9. Transfer it into a pressure cooker, add some water and cook for 2 whistles.
  10. Check the consistency of the dal.
  11. Add water if required.
  12. Adjust the salt according to your taste preference, as we all know that taste is always subjective. 
  13. Now, add the garam masala powder and give it a good mix.
  14. Transfer to a bowl, place a small bowl in between the dal, light up the charcoal, put it in that small bowl, and pour some ghee in order to activate the flavor profile. Cover the bowl of dal with a lid so that it can soak the flavor of charcoal. This process or method of cooking is called Dhungar.
  15. Prepare the tadka of the dal by heating up some ghee and by tempering cumin seeds, dry red chilies, hing, and Kashmiri red chili powder. 
  16. Pour the tadka over the dal and serve hot with some hot – steaming rice.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more