Tadka Dal Fry Food

DAL TADKA (RESTAURANT STYLE RECIPE)

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.

TARKA DAL

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.