Dal Tadka, a North Indian dal recipe, is a Dhaba style favorite food of mine.
Gammy Dodger stashed this in Things that should get eaten
Ingredients Tur dal - 1/4 cup (kandi pappu/red gram da) Moong dal - 1/4 cup (pesara pappu/yellow lentils) Channa dal - 2 tbsps (bengal gram/senaga pappu) (soak for 15 mts in water) Green chilies - 2, slit length wise Ginger, finely minced Haldi - 1/4 tsp (pasupu/turmeric pwd) Coriander seeds - 1/2 tsp (crushed) (optional) Tomato - 1, finely chopped Ghee - 1 1/2 tsps (or oil for a vegan version) For tempering/poppu/tadka: Cumin seeds - 1/2 tsp Hing - large pinch (asafoetida/inguva) Dry red chilies - 1 or 2, tear and de-seed Green chili - 1, slit Red chili powder - 1/2 tsp Curry leaves (optional) Ghee - 1 1/2 tsps (or cooking oil)In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly. Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts. Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice. Remove onto a serving bowl and keep aside while you prepare the tempering. Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal. Serve with rotis or jeera pulao or white rice.
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