This classical Punjabi dish does make it's regular emphatic appearance in majority of Indian restaurants and roadside eateries.
Why is it so famous?
For me to list down the reasons, seriously I can't limit myself with five or six. I think, I shouldn't go into the reasons. But, let me tell you about some of the facts that I know about Dal Tadka- the most moreish, delectable and flavorful amongst all dal dishes you can ever think of.
Dal tadka is a staple food to most of the Indians!!! It's eaten in every Indian household on a daily basis with rice, vegetables and flat bread.
Very easy to cook yet tasy. Not much preparation needed (vegetable cutting) and very less time consuming as well. If anyone is there, yet to try their luck with cooking -Dal tadka is the one go for!!!
Did I say it doesn't weigh your wallet down? It doesn't !!! Dal is available all across the globe in many forms, you just need to pick the one suits your palate.
Massor dal, it's the most dieter-friendly dal, rich in Protein, Iron and Potassium.
It has happened to me so many times that I have opted go for dal tadka after having thought of trying all the other dishes in the menu.I am hooked. I know the taste- it's magical. Jeera rice or chappati is the best accompaniment for dal tadka.
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| Jeera rice with Dal Tadka |
Now, what is tempering? Technically tempering means- 'to increase the temperature'. But, while cooing dal tadka, you are not only increasing the temperature but also adding flavor to the dish by corperating the hot oil which is infused with the flavors of whole mighty spices. Ooh, What a treat???
The tadka (tempering) normally changes from place to place. The tadka is what makes the dal that yummy, flavorful dish.South Indians use coconut oil,mustard seeds and curry leaves to add that nutty, smoky flavorn to their dal.
I prefer the North Indian way, with the abundant use of ginger, garlic, cumin seeds and green chilli.
Ingredients:
For four servings.
1 Cup Msoor Dal.
1 Tsp Turmeric powder.
Water enough for cooking.
1 Medium sizes Onion ( chopped).
1 Medium sized Tomatoes (chopped).
1/2 Green chillies (chopped).
1 Tsp Garam masala powder.
Salt to taste.
One handful coriander leaves for garnish.
For tempering:
1 Tbsp Oil.
2/3 Dried red chill.
1 Tsp Ginger (chopped).
1 Tsp Garlic (chopped).
1 Tsp Cumin seeds.
Rinse the dal 2/3 times under cold running water. Soak the dal for about 30-45 minutes (if you are pressure cooking then no need of soaking).
In medium sized vessel, add enough water to the dal ( the amount of water depends on how thick you want the dal to be) and bring to boil. Reduce the flame and add onion, tomato and green chilli, turmeric powder and garam masala into it (you can reserve a pinch of each for tempering as well). Keep stirring the dal occasionally so that it doesn't stick to the bottom. It should be ready in 30-35 minutes.Season, remove from the fire and keep aside.
Now the tempering thing comes -- the trickier part of dal making. In a skillet, heat oil to a smoking point and add cumin seeds, dried red chilli, ginger, garlic and powdered masalas. Keep your ahead away from the skillet as the spices can burst out. Remember not to walk around leaving the skillet on the fire as it can burn and ruin the taste of the tempering. I advice you to keep all the ingredients for tempering handy before you start.
Okay, you have made your tempering ready now and pour it over to the cooked dal. Garnish with chopped coriander leaves and serve hot!
Enjoy your dal tadka with jeera rice or roti/chappati , pickle (achar), cut onion and pappadam. Get ready for the taste which will last for a long time. If you get hooked to tadka dal like me, don't Blame me!!!
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| Cut onion,lemon and achar |
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| Fried Pappadam |
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