Basic Tempering For Dals Food

BASIC TEMPERING FOR DALS

Steps:

• Wash pulses.
• Soak whole pulses overnight or soak in boiling hot water for 20 mins.
• Split/unhusked pulses can be soaked in cold water for 30 mins before cooking.
• Use the same water for cooking in which the pulses have soaked.
• Add a little salt, turmeric powder and ginger and garlic (if used) I add an onion and tomato too while cooking if I am not using these in the tempering or sometimes even if I am there is no limit to the permutations and combinations once you get the hang of it.
• Spinach, pumpkin, beans and many more veges can be added while cooking.
• Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing.
• Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans (red and yellow lentils for eg. cook a little faster than red and yellow gram) and pressure cook and then reduce heat for 30- 45 mins for whole dals.
• Well cooked and blended dals taste better.
• Take off heat and wait for all steam to escape.
• You can cook them on the stove top too- simmer till done.
• But they cook faster in the Cooker.
• Method for Tomato Onion Baghar (Temper) (Just omit ingredients for the Cumin Coriander baghar) Now heat the oil/ clarified butter in a small fry pan or vessel.
• Reduce heat and add cumin seeds.
• When it turns golden (do not burn them) add onion.
• Cook till onion turns brown.
• Do not undercook the onions.
• Brown them, stirring all the time.
• Add tomatoes and cook 2-3 minutes Add coriander, raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver (cilantro)), and garam masala.
• Cook for 1/2 a minute.
• Remove from fire and add the green chillies and the red chilli powder.
• Pour tempering over the hot dal and mix gently.
• Garnish with chopped cilantro.
• Note for Split red lentils you can add chopped garlic while tempering after you add the cumin and then brown them too.
• THe more garlic the merrier for me but then you can use your discretion.
• For the Asafoetida Mustard baghar Fry the asafoetida till brown in the hot oil and then add the mustard seeds.
• Fry till they crackle.
• Remove from fire and add the red chillies and curry leaves.
• Mix and add to the cooked dal.
• Try it and enjoy this item which is a must at every Indian household and the variations that one can introduce.
• I can make over 50 types of dal (tastewise) and I am still counting.

SIMPLE LENTIL DAL (DAHL)

Steps:

• Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
• Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
• For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
• Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.