Рецепт Punjabi Dal Tadka
Tempering in Indian cuisine is the most essential technique in cooking. Any region you take, there is not a single dish without tempered. The ingredients might change but this process/ step is never missed. It has the power to alter the flavour and aroma of any dish. There are two dishes that are highly elevated by this technique and signifies its importance . One is the ever classic of the Indian cuisine - the "Dal Tadka" (today's post) and next is the South Indian representative - Rasam. Personally, many a times my rasam has been saved from disaster only because I garnished my dish with ghee and cumin and mustard seeds. (tempering ingredients). Such is the prominence of these few ingredients.
For the second day of this month's BM, its the ever classic Indian recipe "Dal Tadka". A real comfort food that is creamy, mildly spiced and full of fragrance.
Punjabi Tadka Dal
Creamy, mildly spiced and an ever Indian classic - Dal Tadka.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2-3
Ingredients
- 1 Cup Masoor Dal | pink lentils
- 1/2 Cup Tuvaram Parupu | Toor Dal
- 1/2 Cup chopped Onions
- 3-4 cloves Garlic
- 1/2" Ginger piece
- 1 Medium sized Tomatoes, chopped
- Salt to taste
- Tempering
- 2-3 Tbsp Ghee | Clarified butter
- 1 tsp Cumin seeds
- 2 Red chillies
- 1 Garlic pod
Coriander leaves for garnish
Instructions
Pressure cook the dal with turmeric powder, garlic pods, ginger, tomatoes and about 2.5 cups water. It should be soft and mushy. Mash it well, add salt and keep it in a serving bowl.
Heat ghee in a Kadai | Pan over medium high heat. Once the oil shimmers, add the cumin seeds and let it splutter. Then add the red chillies, chopped garlic and asafetida. Pour this over the cooked dal.
Check for salt and adjust. Finally garnish it with coriander leaves. If it turns thick before you serve, add warm water and dilute it.
This post is for Blogging Marathon 41 under the theme "Picking all the way - Punjab State". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41 here.