DAAL TADKA (TEMPERED PULSES CURRY)

Daal is often translated as ‘lentils’, but actually refers to a split version of a number of lentils, peas, chickpeas and so on. If pulses are split into half they are called daal.

A daal is actually a soup made from any of the available split pulses and mostly tempered with different spices. Daal is a great source of protein, fibre and iron for vegetarians. It is a part of the staple diet in almost all Indian households. The cooking techniques may differ from region to region.

Daal Tadka is a very famous dish in India, found mostly on the menu of a large number of restaurants. The daal is basically well cooked and tempered with whole spices. It is best enjoyed with jeera rice or pulao or some hot plain steamed rice.

Also, if you are fond of different varieties of daals, do try the

1) Nutri daal fry or

2) Daali Toay

INGREDIENTS :

For the daal:

• 1/2 cup Tuar daal (split pigeon peas)
• 1/2 cup Masoor daal (split pink lentils)
• 1/4 cup Chanaa daal (split chickpeas)
• 1 Large Onion
• 2 Tomatoes
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Spicy Red Chilli Powder (to be adjusted as per preference)
• 2 tbs Kasoori methi.
• 1/4 cup Fresh corriander leaves
• Salt to taste

For the first tempering :

• 1 tbs Oil
• 1/2 tsp Cumin Seeds
• 1/4 Asafoetida
• 4-5 Garlic cloves
• 2 Green chillies (slit lengthwise)
• 1 sprig Curry leaves

For the second tempering :

• 1 tbs Homemade ghee
• 1/2 tsp Cumin seeds
• 2 Garlic cloves
• 3 Dry Red Bedgi chillies
• 1 tsp Kashmiri Red Chilli Powder

For the dhungar :

• 1 piece Charcoal

METHOD :

1. To begin making the Daal Tadka, first soak all the three daals in sufficient water for about an hour.
2. Rinse and wash the daals thoroughly. Add sufficient water and turmeric powder and pressure cook them until soft.
3. Chop finely the garlic, onion and tomatoes and keep aside.
4. In a small kadhai, dry roast the Kasuri Methi leaves slightly & crush them immediately into a powder using your fingers and set aside.
5. In a heavy bottomed pan, heat the oil and add the cumin seeds. As soon as they splutter add the asafoetida, chopped garlic, green chillies and curry leaves.
6. Add the chopped onion and cook till translucent. Now add the chopped tomatoes and cook covered till soft and mushy.
7. Add both the red chilli powders and mix well.
8. Add the cooked daal and kasoori methi, salt to taste and mix. Add sufficient water to get a thick consistency and bring to a boil on high flame.
9. Switch off the flame and start heating the charcoal on direct flame. When it is hot, red embers will be seen.
10. Place a small bowl lightly on the dal and transfer the red hot coal to it. Immediately pour a few drops of homemade ghee over the embers. Cover the pan tightly with a lid to capture the smoke in the pan itself. Keep covered for about two minutes.
11. For the second tempering, heat a small kadhai and heat the homemade ghee in it. Add the cumin seeds. As soon as they crackle, add the chopped garlic, dry red chillies and red chilli powder. Immediately switch off the flame and pour the tempering over the daal.
12. Garnish with fresh chopped coriander and serve hot alongwith Jeera rice or Veg Pulav or some Paneer Vegetable Pulao or just some Roti or Parotta.

NOTE :

Dhungar means smoke. Giving dhungar to the daal using a charcoal, gives it an excellent flavour.