Kavita Singhs Tardka Daal Recipes

TADKA DAAL

Steps:

• Mix the two types of lentils and wash them thoroughly in cold water until the water runs almost clear.
• Soak them in plenty of water for 5-6 hours or overnight. Ensure that the water is cold. When the lentils have almost doubled in size you can boil them.
• Place them in a deep pan to allow for expansion and add water up to 4cm (1½in) above the level of the lentils.
• Do not discard the water in which they were soaked. In fact, add any more water if required and add some salt and turmeric powder.
• Bring to the boil, slowly stirring from time to time so as not to let the lentils stick to the bottom of the pan.
• If you get too much scum on the top gently remove it by skimming it off.
• Add the butter when the scum has ceased.
• When the lentils are cooked, remove from the heat.
• Take a deep frying pan or a small wok and add the oil.
• Bring the oil up to almost smoking point and add the cumin, chillies and garlic. Stir and cook until the garlic is golden in colour but not dark brown.
• Add the asafoetida as soon as the garlic is ready and remove from the heat.
• Pour the contents of the pan in one go into the lentils and stir well. It will sizzle with and steam so keep your face away whilst doing this.
• Adjust the seasoning and serve.

TARKA DAL

Steps:

• Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
• When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
• Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
• Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
• Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.

KAVITA SINGH'S PLAIN RICE PULAO

Steps:

• Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
• Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
• Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
• Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
• Add the rice and salt to the boiling pot. Stir gently.
• Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
• Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.

KALI DAL (DAHL, DHAL, DAAL)

Steps:

• Put the lentils in a large, heavy-based saucepan, add 2 litres (8 cups) water and bring to the boil, then reduce heat and simmer for 45 minutes - 1 hour (until the lentils feel soft when pressed between the thumb & index finger).
• Drain the lentils, reserving the cooking liquid.
• Blend the onion, garlic, ginger and chilli together in a food processor to form a paste.
• Heat the oil in a frypan and fry the onion mixture over high heat, stirring constantly, until golden brown.
• Add the cumin and coriander, fry for 2 mins, then add the lentils aswell as the salt, chilli powder and garam masala.
• Pour 300ml (1 1/4 cups) of the reserved cooking liquid into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes.
• Just before serving, stir in the cream and simmer for another 2 minutes to heat through.

DAAL GOSHTH(MUTTON ALONG WITH CHANNA DAAL)

Steps:

• Cook the soaked channa daal with water until soft and then coarsely mash it. keep aside.
• take a heavy bottom pan add oil
• then add cloves cardomom and cinnamon.
• add onions & saute it for sometime until golden brown.
• add ginger garlic paste fry for some more time. add mutton.
• add all other spices along with salt cook for some time.
• add tomatoes and curds.
• now add the channa daal along with water.
• cook further. when its almost done add coriander leaves and mint leavs along with green chillies.
• cook till done -- serve it with ghee rice.
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