During this India visit, a lot of people I met had suggestions of what they would like to see on the blog. It was educational for me to listen to them and make mental notes of what I may have missed on the blog. It also gave me a perspective of how the name relates to the idea of what might be seen on the blog.
A sizable chunk of them wanted to see restaurant style dishes on the blog. A few wanted to see how I would make them if I needed it at home. Well, to be honest, I do feel restaurant style dishes should be the once in a way, treat yourself kind of one. I don’t really think it should be on a home menu and be called comfort food. But then there are these days when you really wish the restaurant walks home with a bowl of whatever you like…so I get it.
So here is my version of most popular one off an Indian restaurant menu, the daal.
The dal tadka
The simmering dal scooped over steamed rice is a highly popular lentil protein one to be ordered. The comfort of the yellow lentils, the warmth of the masalas are accentuated by the final Tadka (the tempered spices). This is dal tadka. In fact, many of us get a bit flustered while our experiments with restaurant style dal go on. Here is the secret, it is a mixture dal that give the dal tadka its most loved consistency. The second secret is the tempered spices which release the aroma and the faint spiciness and tops the dal. The double cooking process takes longer than usual but it is worth the time.
The dal tadka is, in fact, the simplest of most daal recipes to try. So don’t miss the try and let me know how it goes. Here is my ultimate secret, I hardly do a single batch of the dal tadka, it is always double and I freeze half of it for the day when I want the restaurant to walk into my house.
This recipe is added to two blogger initiatives. The recipe is added to MLLA, hosted by me this month. Initaited by Susan and carried forward by Lisa, MLLA has a collection you dont want to miss.
The dal tadka recipe fits perfectly with the #legumeaffair@HW. Along with mine, here are the initiatives from the other bloggers of this team at the healthy wellthy facebook group
Manathakkali vattal kozhambu from Priya
Restaurant style Dal tadka
Yellow split lentils curry
to pressure cook
- 1/2 cup split pigeon pea tur dal
- 1/2 cup Moong dal split green gram
- 1/4 cup Split bengal gram Channa dal
- 1/4 tsp turmeric powder
- 3 cups drinking water
for Masala base
- 1 tbsp cooking oil
- 1 medium red onion chopped fine
- 1 large Tomato chopped fine
- 2-4 cloves garlic minced
- 1/2 inch fresh ginger root grated
- 1 green chill chopped
- salt to taste
- 1/4 tsp coriander powder
- 1/2 tsp roasted cumin powder
- 1 tsp ghee / clarified butter or oil
- 1/2 tsp cumin seeds
- 1 dry red chilli broken into bits
- 1 pinch Asafoetida gum arabica
- Wash the three dals and add them to a pressure cooker.
- Add 3 cups of water and pressure for three whistles
- Leave it to cool after rwmoving from the flame
- Meanwhile, mince and chop the peeled onion, tomato, ginger and garlic
- Into a pan add the oil and as it heats up saute the onions, garlic and ginger.
- As they turn tranlucent add the tomatoes and cook further.
- Add salt and reduce the vegetable base.
- When the oil starts leaving the sides add the coriander and cumin powder and cook further ( keep stirring)
- Release the pressure and add the cooked dal to the masala base.
- Stir and mix well and adjust the salt
- Simmer till the masala incorporates well into the dal
- In a seperate pan add the ghee, cumin and red chilli bits
- As they sizzle and heat up add the asafoetida and remove from heat
- Add this tempering to the cooking dal. Remove the heat and keep covered for 10 minutes for the temepring flavours to infuse.
- Serve garnished with coriander leaves.
Sodium: 402mgSugar: 3gFiber: 6gPotassium: 188mgCholesterol: 5mgCalories: 190kcalTrans Fat: 0.002gMonounsaturated Fat: 2gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 7gProtein: 8gCarbohydrates: 24g
Tried this recipe?Let us know how it was!