Dal Tadka

                                                                           

The first recipe my elder daughter asked for when she went to study abroad was of "dal". Apart from being an intrinsic part of diet for most Indians, it is comfort food! There is nothing like dal chawal (lentils and rice) after a few days of being  away or  having to eat out. It is almost synonymous with home. On a practical level,  it provides the proteins in the diet which is vital to the many vegetarians among us.

While there are many ways to cook dal, the recipe I am sharing here is simple yet delicious. You can follow this recipe to cook  any of the yellow lentils like toor dal (arhar dal), moong dal or lal masoor dal. You can even mix two types of dal and make this recipe.  It's a good idea to eat the different types of dal and not just stick to one type.

"Tadka" basically refers to the tempering of a dish at the conclusion of cooking.  It helps infuse flavour to any dish and is very common in Indian cooking. It gives a sort of finishing touch which leaves a lingering aroma.

I am sharing this recipe especially for my younger daughter's friend who is fond of Indian cuisine and enjoys trying out different recipes.  Hope you like it Maria!

Ingredients:

1/2 cup toor dal (arhar dal / split pigeon peas)
1/4 tsp turmeric powder
salt to taste
1 1/2 cups water

For tempering

1 tbsp ghee or oil
1/2 tsp cumin seeds
1/2 tsp garlic, finely chopped
1 inch ginger, finely chopped
1 small tomato, finely chopped
1 small onion, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilly powder

Fresh coriander leaves to garnish

Method: Soak dal in water for 15 to 30 minutes. Finely chop tomato, onion, garlic and ginger. Wash and chop fresh coriander leaves.

Wash  dal and put into a pressure cooker with salt, turmeric powder and water.  Close the cooker and place on the gas stove.  After the first whistle, lower flame and cook for 5 minutes. Let the steam release before opening the cooker.

Heat ghee or oil in a heavy bottom pan and  add the cumin seeds.  When it begins to crackle add garlic and ginger. Saute lightly without browning. Add onion and stir till translucent and then add tomato. Also add red chilly powder, cumin powder and coriander powder. When the tomato softens add the cooked dal and mix gently.  Serve hot garnished with coriander leaves.

You can adjust the thickness of dal to suit you. Add some warm water if you like it runny or let it boil for a while if you want it really thick.  Generally thicker dal is preferred if eating with chapati (Indian flatbread) and a thinner version if paired with rice.