Friday, June 12, 2009

Daal Tadka

Once all of us friends were devouring "Daal Tadka" at a restaurant in Mumbai and trying to guess the ingredients, our friend, Sanjeev boasted that he could make very decent Daal Tadka himeself. We doubted his proclaimation, but he shared his recipe. Though I still had doubts in my mind, I wrote it down anyways. I tried it several years later and it turned out great every single time.

Daal Tadka
Tempered Daal
1/4 cup Toor daal
1/4 cup masoor daal
2 Tbsp masoor sprouts
2 Tbsp moong sprouts
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp ginger-garlic paste

1/4 tsp garam masala
salt to taste

1 tsp ghee/clarified butter
1 tsp oil
1/2 onion, chopped
1 small tomato, chopped
1/2 tsp cumin seeds
4 cloves
1/2 tsp kasoori methi, crushed

Suggested Accompaniement
Plain Rice
or Jeera Rice
or Paratha

1. All daals and sprouts approximately measure up to 3/4 cup. Add double amount of water, asafoetida, turmeric powder and ginger-garlic paste. Pressure cook & set aside.
2. Heat oil & ghee in a saucepan. Add all the ingredients for tempering. Saute till onion are golden and tomatoes are mushy.
3. Add cooked daal mixture and 1/4 cup water. This daal should be on the thicker side.
4. Add salt & bring to boil.
5. Simmer for 5 minutes. Serve hot garnished with more ghee if desired.

Note -
This daal is made with lots of ghee. However I tried to cut down by adding ghee and oil.


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