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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dal Tadka (Tempered Yellow Lentils)
Categories: Indian
Yield: 4 Servings
1/3 c Arhar/toor dal
- (pigeon peas);
- husked & split
1/3 c Masoor dal (red lentils);
- husked & split
2 tb Moong dal (golden lentils);
-husked & split)
3 tb Onion; finely chopped
1/4 c Tomatoes; finely chopped
1 cl Garlic; finely chopped
1/4 ts Fresh ginger;
- finely chopped
- (optional)
1/8 ts Hing (asafoetida) (optional)
1/2 ts Ghee; melted
1/2 ts Turmeric powder
Salt
3 c Water; plus more
1/4 ts Amchoor (dried mango
- powder) -OR-
Fresh lime juice; to taste
Cilantro; chopped
MMMMM---------------------TADKA, (TEMPERING--------------------------
4 tb Ghee
1 ts Cumin seeds
2 Whole dried kashmiri red
- chilies; up to 3
1 cl Garlic; up to 2,
- finely chopped
1/4 ts Red chilli powder;
- adjust to taste
2 Whole red chilies; up to 3
Notes:
The cooking time mentioned in this recipe are for split lentils. If
you use whole lentils the cooking time could be more.
Also keep in mind that you use either all split or all whole when
choosing lentils for this recipe
Thoroughly wash all the lentils under running water 2 to 3 times.
Drain and transfer the washed lentils to a pressure cooker and add 3
cups of water.
Let soak for 10 minutes.
Add chopped onion, tomatoes, garlic, ginger (if using), hing, ghee,
turmeric, and salt.
Put on the lid and pressure cook the lentils on medium heat for 1
whistle (This cooking time will depend on the quality of lentils, so
adjust).
Take off the heat and let sit on the counter until the pressure
releases out of the cooker.
If you do not have a pressure cooker, use a heavy bottomed pot with
lid and cook the lentils for around 30 to 40 minutes or until
completely tender.
Once you open the lid, add amchoor to the dal.
With the help of a whisk or a spoon, thoroughly mash the lentils so
that they are creamy.
If you like a thinner consistency of dal, add a cup or more of water.
If you add extra water, return to the stove and let simmer for
another 5 to 7 minutes on medium heat.
While the dal is simmering, make the tadka. In a small sauce pan,
heat up the ghee. Add the cumin seeds and let crackle.
Also add the whole dried chillies and let them turn darker in color.
Lower the heat and immediately add the garlic and let it cook for 30
seconds or so taking care that it does not burn.
Tadka can become very hot very quickly, take care that you act fast
so that nothing burns.
Put off the heat and add the red chili powder.
Immediately add this tadka to the simmered lentils and close the lid
so that the aroma infuses. Let sit undisturbed for 10 to 15 minutes.
Top with chopped cilantro and serve.
Recipe by Sanjuro
Recipe FROM:
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