Tadka dal
Ingredients
1/3 cup Tuvar Dal (pigeon pea)
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Mustard Seeds
1 Cinnamon stick, broken into 2-pieces
2-3 Cloves
1 Star Anise, optional (badiya)
1/2 teaspoon Cumin Seeds
1 pinch Asafoetida (Hing)
1 Dry Red Chilli, halved
1 teaspoon Ginger (grated)
1 Green Chilli, finely chopped
1/2 medium size Tomato, finely chopped
5-6 Curry Leaves
1/4 teaspoon Turmeric Powder (Haldi)
1/2 teaspoon Red Chilli Powder (Lal Mirch)
2 teaspoons Lemon Juice
2½ teaspoons Sugar
Salt
1 tablespoon Cooking Oil
2 tablespoons finely chopped Coriander Leaves
Water
Wash tuvar dal in hot water 2-3 times. Drain and transfer to steel or aluminum pressure cooker (3-litre capacity).
Add 1 cup water and salt and pressure cook on low to medium flame for 3-4 whistles. (Dal should become smooth and soft after pressure cooking)
When dal is hot, blend it using a hand held blender until smooth puree. Add 1 cup water in puree and blend again.
Heat oil in a pan or kadai over medium flame. Add fenugreek seeds and mustard seeds. When seeds begin to crackle, add cloves, cinnamon, cumin seeds, star anise and a pinch of hing (asafoetida).
When cloves begin to crackle, add dry red chilli, grated ginger, chopped green chilli, chopped tomato and curry leaves.
Stir-fry for few seconds and then pour pureed dal in a pan.
Add sugar, lemon juice, red chilli powder and turmeric powder, mix and bring it to boil. Cook for 6-8 minutes over medium flame.
Turn off the flame and transfer it to serving bowl. Garnish with chopped coriander leaves and serve with steamed rice and papad.
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Mustard Seeds
1 Cinnamon stick, broken into 2-pieces
2-3 Cloves
1 Star Anise, optional (badiya)
1/2 teaspoon Cumin Seeds
1 pinch Asafoetida (Hing)
1 Dry Red Chilli, halved
1 teaspoon Ginger (grated)
1 Green Chilli, finely chopped
1/2 medium size Tomato, finely chopped
5-6 Curry Leaves
1/4 teaspoon Turmeric Powder (Haldi)
1/2 teaspoon Red Chilli Powder (Lal Mirch)
2 teaspoons Lemon Juice
2½ teaspoons Sugar
Salt
1 tablespoon Cooking Oil
2 tablespoons finely chopped Coriander Leaves
Water
Wash tuvar dal in hot water 2-3 times. Drain and transfer to steel or aluminum pressure cooker (3-litre capacity).
Add 1 cup water and salt and pressure cook on low to medium flame for 3-4 whistles. (Dal should become smooth and soft after pressure cooking)
When dal is hot, blend it using a hand held blender until smooth puree. Add 1 cup water in puree and blend again.
Heat oil in a pan or kadai over medium flame. Add fenugreek seeds and mustard seeds. When seeds begin to crackle, add cloves, cinnamon, cumin seeds, star anise and a pinch of hing (asafoetida).
When cloves begin to crackle, add dry red chilli, grated ginger, chopped green chilli, chopped tomato and curry leaves.
Stir-fry for few seconds and then pour pureed dal in a pan.
Add sugar, lemon juice, red chilli powder and turmeric powder, mix and bring it to boil. Cook for 6-8 minutes over medium flame.
Turn off the flame and transfer it to serving bowl. Garnish with chopped coriander leaves and serve with steamed rice and papad.
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