DAL TADKA (RESTAURANT STYLE RECIPE)
This restaurant style dal tadka is a smooth and creamy dal tempered with Indian spices with a smoky charcoal flavor.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- 1. Thoroughly rinse 1 cup tuvar dal (arhar dal, or split & husked pigeon pea lentils) in water. Add them to a 3-litre pressure cooker.No pressure cooker? You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot.
- 2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be subbed for green chillies) and 1 teaspoon finely chopped ginger.
- 3. Pour 2.5 cups of water into the pressure cooker. If cooking in a pot, then about 4 to 4.5 cups of water can be added.
- 4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. 5. Mix well.
- 6. Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add about ½ - 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.
- 7. Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the the heat.
- 8. Mix well so that everything combines uniformly. Taste and adjust salt before adding tadka.
- 10. To get the smoky fumes of burnt charcoal like you would in a restaurant, you'll want to follow the dhungar method. Using tongs, place a small piece of charcoal on a grill pan like shown in the photo below. Burn the charcoal till it becomes red hot. Please be sure to use natural charcoal for this method, avoiding anything that has a flame accelerant added. Note that this is an optional step - you can proceed directly to the tempering method.
- 11. Place the red hot charcoal in a small steel bowl. You can also use a halved hollow onion instead of the bowl.
- 12. Pour about ¼ tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
- 13. Place this bowl on the dal.
- 14. Cover the cooker or pot with a lid and let the dal get infused. Only smoke for 1-2 minutes. Do not keep for a long time, or you'll risk making the dal taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.
- 15. Next, heat 3 tablespoons oil or ghee (clarified butter) in a small pan over low-medium heat. First, add 1 teaspoon cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.
- 16. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 medium sized garlic cloves which have been finely chopped. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.
- 17. Lastly, add 1 teaspoon crushed kasuri methi (fenugreek seeds) and ½ teaspoon red chili powder or cayenne pepper. Mix well and turn off the stove.
- 18. Pour entire tempering along with the oil or ghee into the dal.
- 19. You can either mix the dal with tempering, or serve the dal tadka with the tempering on top it. I personally like the aesthetic of having the tadka floating on top. Garnish with coriander leaves. Enjoy!
- Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan or paratha.
Nutrition Facts : Calories 213 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 60 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
THANKFUL SHEPHERD'S PIE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h
Yield One 9-inch pie
Number Of Ingredients 17
Steps:
- Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
- Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
- To serve, cut into slices and drizzle with gravy.
Nutrition Facts : Calories 653 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 111 milligrams, Sodium 878 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 43 grams, Sugar 14 grams
TADKA DHAL
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don't have half of these spices, then don't worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.
Provided by Anjali Pathak
Categories Dinner Vegetarian Vegan Lentil Garlic Ginger Chile Wheat/Gluten-Free Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)-this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
- Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
- After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.
INDIAN SWEET POTATO & DHAL PIES
Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
- Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
- When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
- Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.
Nutrition Facts : Calories 565 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 41 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
DARINA ALLEN'S SHEPHERD'S PIE
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes." She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You'll need 5 to 6 cups of filling in total.
Provided by David Tanis
Categories dinner, casseroles, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cook the duck: Heat oven to 400 degrees. Season duck generously with salt and pepper. Place in a roasting pan in one layer. Scatter with onion, carrot and celery, thyme sprig, bay leaf and allspice, then add broth and wine (liquid will not cover). Roast, uncovered about 30 minutes, until skin has browned nicely. Turn legs over, cover pan tightly and return to oven. Reduce temperature to 350 degrees. Cook 1 hour, or until meat is quite tender when probed with a fork.
- Remove legs from pan and set aside to cool on a baking sheet. Pour liquid from roasting pan into a measuring cup. There should be about 3 cups; add broth if necessary. Spoon off any rising fat (save if you wish for another use). When duck meat is cool enough to handle, pull it off the bones and roughly chop, discarding gristle and skin. (This step may be done up to 2 days in advance, if desired.)
- Make the filling: In a wide, heavy skillet or Dutch oven, melt butter over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and beginning to color, about 5 minutes. Add flour, stir well to coat and continue cooking until mixture is a nutty brown, about 5 minutes more. Slowly whisk in 2 cups of the braising liquid, whisking well as mixture thickens and reducing heat to a simmer. Taste and add more liquid as needed until you have a medium-thick gravy. Adjust the seasonings to taste. Off the heat, carefully fold in chopped duck meat and parsley. Transfer mixture to a 9-by-13-inch baking dish or 4-quart casserole.
- Meanwhile, make the topping: Bring a large pot of well-salted water to a boil over high heat. Add potatoes and parsnips. When water returns to the boil, adjust heat to a brisk simmer and cook until completely tender, 10 to 15 minutes. Drain in a colander, reserving 1 cup cooking liquid. Return potatoes and parsnips to pot and mash with 6 tablespoons butter. Season to taste with salt and pepper, thinning with a little cooking liquid if mixture seems dry.
- When ready to bake, heat oven to 350 degrees. Drop large spoonfuls of the mash evenly over filling. Use a knife or spatula to spread mixture until it evenly covers the top. Cut the 2 tablespoons butter into small chunks, dot over the top, and sprinkle with Parmesan. Bake until bubbling at the edges and well browned on top, 30 to 40 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 46 grams, Carbohydrate 46 grams, Fat 84 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1313 milligrams, Sugar 9 grams, TransFat 1 gram
TARKA DHAL
Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee
Provided by Simon Richards
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
- While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
- Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
DAL TADKA RECIPE BY TASTY
Here's what you need: Split Pigeon Peas, Mung Lentils, red lentils, water, turmeric powder, coriander powder, salt, ghee, onion, ginger, garlic, cumin seeds, medium tomato, Kashmiri Red Chili Powder, garam masala, cilantro
Provided by Safiya Simpson
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
- Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
- For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
- Whisk dal with a whisk or use a hand blender(if needed) until smooth.
- Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
- Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
- Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
- Serve warm with plain rice or roti.
Nutrition Facts : Calories 207 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 gram
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
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