Difference between revisions of "Tadka dhal"
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| − | + | | [[Cuisine of India|Indian Cuisine]] | [[Vegan cuisine|Vegan]] | |
| − | '''Tadka dhal''' is an everyday staple across South [[ | + | '''Tadka dhal''' is an everyday staple across South [[Cuisine of India|India]]. |
==Ingredients== | ==Ingredients== | ||
=== Dhal === | === Dhal === | ||
| − | * 1/2 cup [[ | + | * 1/2 cup [[Moong dhal|moong dhal]], washed |
* 2 cups water | * 2 cups water | ||
=== Seasoning=== | === Seasoning=== | ||
* 2-3 tablespoon cooking oil | * 2-3 tablespoon cooking oil | ||
| − | * 3-4 tablespoon finely diced [[ | + | * 3-4 tablespoon finely diced [[onion|onion]] |
| − | * 2 cloves [[ | + | * 2 cloves [[Garlic|garlic]], chopped |
| − | * a small sliver of [[ | + | * a small sliver of [[Ginger|ginger]], chopped, or 1/4 teaspoon ginger paste |
| − | * 4-5 [[ | + | * 4-5 [[Curry Leaf|curry leaves]] |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[Mustard Seed|mustard seed]] |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[Cumin|cumin]] seed |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[Fenugreek|fenugreek]] seed |
| − | * 1/4 teaspoon of [[ | + | * 1/4 teaspoon of [[Asafoetida|asafoetida]] (optional) |
| − | * 1-2 [[ | + | * 1-2 [[Tomato|tomatoes]], chopped into 1/8ths |
| − | * 1-2 green [[ | + | * 1-2 green [[Chilli pepper|chillies]], slit lengthwise |
| − | * 1/4 teaspoon [[ | + | * 1/4 teaspoon [[Turmeric|turmeric]] powder |
* 1/4 teaspoon red chilli (hot pepper) powder | * 1/4 teaspoon red chilli (hot pepper) powder | ||
| − | * pinch of [[ | + | * pinch of [[Salt|salt]] (to taste) |
==Procedure== | ==Procedure== | ||
| Line 30: | Line 30: | ||
# Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder. | # Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder. | ||
# Throw in tomatoes, wait for 2-3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste. | # Throw in tomatoes, wait for 2-3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste. | ||
| − | # Simmer until the tomatoes become soft (5-10 minutes), stirring occasionally. Serve with [[ | + | # Simmer until the tomatoes become soft (5-10 minutes), stirring occasionally. Serve with [[Rice Recipes|rice]] or [[Chapati|chapatis]]. |
Serves 2. | Serves 2. | ||
==See also== | ==See also== | ||
| − | * [[ | + | * [[Methi Tadka Dal|Methi Tadka Dal]] |
| − | * [[ | + | * [[Tadkal|Tadkal]] |
== External links == | == External links == | ||
* [http://showmethecurry.com/2008/07/31/tadka-dal-fry-indian-recipe-video/ Tadka Daal Fry video demonstration] | * [http://showmethecurry.com/2008/07/31/tadka-dal-fry-indian-recipe-video/ Tadka Daal Fry video demonstration] | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes|{{PAGENAME}}]] |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
Latest revision as of 16:46, 9 May 2012
| Indian Cuisine | Vegan
Tadka dhal is an everyday staple across South India.
Ingredients
Dhal
- 1/2 cup moong dhal, washed
- 2 cups water
Seasoning
- 2-3 tablespoon cooking oil
- 3-4 tablespoon finely diced onion
- 2 cloves garlic, chopped
- a small sliver of ginger, chopped, or 1/4 teaspoon ginger paste
- 4-5 curry leaves
- 1/4 teaspoon mustard seed
- 1/4 teaspoon cumin seed
- 1/4 teaspoon fenugreek seed
- 1/4 teaspoon of asafoetida (optional)
- 1-2 tomatoes, chopped into 1/8ths
- 1-2 green chillies, slit lengthwise
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli (hot pepper) powder
- pinch of salt (to taste)
Procedure
- Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process; this should take about 10-12 minutes at 5 psi.
- Heat the oil in a pan.
- Add mustard seed, standing well back (they tend to spatter).
- Add cumin seed, fenugreek, curry leaves, green chillies and onions
- Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder.
- Throw in tomatoes, wait for 2-3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste.
- Simmer until the tomatoes become soft (5-10 minutes), stirring occasionally. Serve with rice or chapatis.
Serves 2.
