Tadka Dhal 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.

DAL TADKA (RESTAURANT STYLE RECIPE)

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.

A FANTASTIC TARKA DHAL RECIPE

Steps:

• Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
• While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
• Stir in the chopped onion and fry for about 5 minutes until browned.
• Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
• Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
• Season with salt and pepper to taste and garnish with the remaining tarka.

TADKA DHAL

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.

TARKA DHAL

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.