TARKA DHAL RECIPE BY TASTY
Here's what you need: red split lentils, white onion, bayleaf, turmeric, sea salt, vegetable oil, garlic cloves, dried red chilis, coriander, medium tomatoes, salt, lemon wedge
Provided by Naveena Satter
Yield 6 servings
Number Of Ingredients 12
Steps:
- Wash lentils until the water runs clear.
- Add water until 1 inch above the surface of the lentils and boil.
- Add onions, bay leaf, turmeric and salt.
- Cook lentils for 10-15 mins or until soft.
- Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
- *Add more water at this point if you want a thinner dhal*
- Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
- Add this flavored oil to the blended lentils.
- Add tomatoes and chopped coriander.
- Serve with basmati or jasmine rice and lemon wedge.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, Sugar 7 grams
DAL TADKA (RESTAURANT STYLE RECIPE)
This restaurant style dal tadka is a smooth and creamy dal tempered with Indian spices with a smoky charcoal flavor.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- 1. Thoroughly rinse 1 cup tuvar dal (arhar dal, or split & husked pigeon pea lentils) in water. Add them to a 3-litre pressure cooker.No pressure cooker? You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot.
- 2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be subbed for green chillies) and 1 teaspoon finely chopped ginger.
- 3. Pour 2.5 cups of water into the pressure cooker. If cooking in a pot, then about 4 to 4.5 cups of water can be added.
- 4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. 5. Mix well.
- 6. Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add about ½ - 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.
- 7. Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the the heat.
- 8. Mix well so that everything combines uniformly. Taste and adjust salt before adding tadka.
- 10. To get the smoky fumes of burnt charcoal like you would in a restaurant, you'll want to follow the dhungar method. Using tongs, place a small piece of charcoal on a grill pan like shown in the photo below. Burn the charcoal till it becomes red hot. Please be sure to use natural charcoal for this method, avoiding anything that has a flame accelerant added. Note that this is an optional step - you can proceed directly to the tempering method.
- 11. Place the red hot charcoal in a small steel bowl. You can also use a halved hollow onion instead of the bowl.
- 12. Pour about ¼ tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
- 13. Place this bowl on the dal.
- 14. Cover the cooker or pot with a lid and let the dal get infused. Only smoke for 1-2 minutes. Do not keep for a long time, or you'll risk making the dal taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.
- 15. Next, heat 3 tablespoons oil or ghee (clarified butter) in a small pan over low-medium heat. First, add 1 teaspoon cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.
- 16. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 medium sized garlic cloves which have been finely chopped. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.
- 17. Lastly, add 1 teaspoon crushed kasuri methi (fenugreek seeds) and ½ teaspoon red chili powder or cayenne pepper. Mix well and turn off the stove.
- 18. Pour entire tempering along with the oil or ghee into the dal.
- 19. You can either mix the dal with tempering, or serve the dal tadka with the tempering on top it. I personally like the aesthetic of having the tadka floating on top. Garnish with coriander leaves. Enjoy!
- Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan or paratha.
Nutrition Facts : Calories 213 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 60 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
RESTAURANT STYLE DAL TADKA RECIPE
Dal tadka or Tadka Dal is one of the most basic yet one of the most popular dal recipes served in any Indian Restaurant. Best served with steamed rice.
Provided by Anupama
Categories Main
Time 35m
Yield 4
Number Of Ingredients 36
Steps:
- Rinse both the dals well.
- In a pressure cooker add the rinsed dal, turmeric powder, salt, tomatoes, chopped ginger, chopped onions, and water.
- Cover with lid and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
- Once cooled, open the lid and whisk dal. Keep it aside.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Heat ghee in a pan. Once hot, add cumin seeds and let them sizzle.
- Now add the ginger, garlic and sauté for a minute.
- Add onions and saute until the onions are golden brown.
- Next, add a pinch of asafetida, chopped green chilies, and sauté for a minute.
- After that, add chopped tomatoes and let it cook for 3-4 minutes.
- Now add 1/2 cup of water and let it boil for another 2 minutes.
- Add red chili powder, coriander powder, garam masala powder, kasuri methi, coriander leaves, and salt.
- Mix well and let it cook for 3 minutes. Now transfer the pressure cooked dal into the pan with tadka masala and mix properly. You can add more water if needed.
- Let it come to a boil and turn off the heat.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- In a tadka pan heat 2 tablespoon ghee.
- Now, add a pinch of asafetida, cumin seeds, chopped garlic, chopped onions and sauté for a minute.
- Next, add dried red chilies, bay leaf, cloves, and sauté for another minute.
- Add red chili powder and cook for a few seconds.
- Now pour the hot tadka over hot dal.
- Mix thoroughly and serve hot with rice, paratha or roti.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 250 calories, ServingSize 1 Cup
A FANTASTIC TARKA DHAL RECIPE
Steps:
- Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
- While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
- Stir in the chopped onion and fry for about 5 minutes until browned.
- Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
- Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
- Season with salt and pepper to taste and garnish with the remaining tarka.
TARKA DAL
A recipe given to me by a workmate. A good vegetarian dish. The lentils need to soak for 30 minutes prior to cooking- so soak them and then move on with recipe preparation (If you dont have ghee- use some more vege oil in preference to butter)
Provided by Jubes
Categories Grains
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
- Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
- Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
- Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
- Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
- In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
- Combine the onion mix with the lentil mix.
- Add the cream bring to the boil.
- Season with salt and pepper.
- To serve sprinkle chopped coriander over the top.
Nutrition Facts : Calories 525.5, Fat 39.4, SaturatedFat 15.5, Cholesterol 62, Sodium 32.6, Carbohydrate 34.7, Fiber 10.7, Sugar 6.4, Protein 12.9
TARKA DAL
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
- Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.
TARKA DAL
A tasty simple curry recipe. Tarka Dal is very healthy
Provided by simrich77
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Rinse the lentils several times until the water runs clear.
- Put the lentil into a saucepan with the water and salt and bring to the boil.
- Simmer on a medium heat and skim the froth off of the top for approximately 20-25 minutes.
- Cook for a further 35-40 minutes with the saucepan mostly covered with a lid. Remember to stir occasionaly.
- Whilst the lentils are cooking, fry the onions and garlic in the oil until the onion is cooked and then add the turmeric and garam masal and cook for a further minute.
- Add the onion mixture, top with coriander and chopped tomato, serve and enjoy
TARKA DHALL
Dhall is served at almost every meal in India. It is a staple food, there are many versions of this dish. Remember it's not an authentic meal if you serve curry without t he dhall. Here is one of my favourites, very easy to cook.
Provided by Brian Holley
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash lentils till the water runs clear.
- Drain the lentils.
- Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
- Cook till the lentils are soft and sloppy.
- Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
- Serve the lentils with the fried garlic and cumin seeds poured over them.
Nutrition Facts : Calories 219.1, Fat 7.5, SaturatedFat 1, Sodium 595, Carbohydrate 28.8, Fiber 10, Sugar 4.5, Protein 11.2
TARKA DHAL
Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee
Provided by Simon Richards
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
- While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
- Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
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