Posted in Daals/Lentils/Sides for Rice, Recipes

Daal Tadka – When you, your tastebuds and your soul need some TLC!

If you have grown up on a staple of Indian Food, you will probably need no introduction for the Daal Tadka. And what’s more fascinating is that almost all regional cuisines of India have a combination of Daal (lentils) and rice which is a part of daily meals and is very comforting and soul satisfying. I know a few combos which are Varan Bhaat/Amti Bhaat in Maharastra, the slightly sweet and sour Gujarati Meethi Daal and Bhaat, Cholar Daal Bhaat from Bengal, the quintessential Sambhar Saadham or the Bisibelebaath (BBB) from Southern India (wait, before you correct me that the former is from Tamil Nadu and the later is from Karnataka, I used the term “Southern India” not because I am ignorant of the variations in regional cuisines, but because I have seen Tamil Folks enjoy BBB and same for Kannadigas and Sambhar Saadham ) … I can just go on and on.

Also, I really like the fact that, apart from being comforting, it also very nutritious and easy to rustle up at an extremely short notice too. Coming to Daal Tadka, I was introduced to this wonderful gem of Daal Tadka from the North Indian cuisine while dining at the restaurants as a kid. Finally, despite a lot of oil floating on top in the restaurant versions of the dish, parents deemed it to be a safer option. Safe or not, everyone likes a bowl of piping hot Daal Tadka and some fragrant Jeera rice on a cold evening. I do. If you want to experience the same joy, dive in for the recipe below. 🙂

Bye bye dull taste buds with some Dal Tadka, Jeera Rice and Tomato Onion Salad. This is a bit of a #latergram but a girl can day dream a bit no? 😉 I never order Daal Tadka when dining out and stick to Daal Fry because the restaurants are notorious for serving you a bowl of daal which looks like the scene of an oil spill from a gigantic oil carrying ship. I like the tadka but in moderation. Also, I have to admit, I like the Jeera Rice to have some freshly chopped coriander. It's not much, but in my opinion the fragrance of coriander leaves changes the whole game. It might be the norm in some families, but I got introduced to the coriander leaves wala version quite later in my life. How do you like yours? 😀 Recipe for Daal Tadka: I make this with either 100% Toor Daal or an equal mix of Toor Daal and Moong Daal. Pressure cook the daal as usual. Mash it well and set it aside. In a pan, heat about 2 tbsp of ghee/oil (ghee brings a richer flavour, I feel) and add 1 small onion that is finely chopped. Add a pinch of salt and cook it on a medium flame till it is soft and translucent. Then, add 1 tsp red chilli powder ( I use a mild one , the Kashmiri chillies, adjust as per your routine proportions ), 1/4th tsp of turmeric powder and 1/4th tsp of cumin coriander powder. mix and fry for a minute. Add 1 medium sized tomato that has been finely chopped ( optional , you may just drizzle a little lemon juice in the end instead of a tomato) and cook till it is soft and mushy. Add the daal and bring it to a boil. After the first boil, turn the heat off. Add finely chopped coriander leaves and mix well. When you are ready to serve, warm the daal gently, not boiling, just warm. In a small tempering pan, heat 1 to 1.5 tsp of ghee/oil, and once it is hot, add the cumin seeds. Once they crackle, turn the flame off. Add the curry leaves, a pinch of hing and after the oil has cooled a bit, some chilli powder. Pour this tempering over the daal and serve. : ) #nammabengalurufoodie #foodtalkbangalore #foodtalkindia #bagalorefoodies

A post shared by Srujan Desai (@d.srujan) on

Recipe: 

Ingredients: 

  • 1/2 cup of Toor Daal,
  • 2 tbsp + 1.5 tbsp Ghee / Cooking Oil,
  • 1 small onion, finely chopped,
  • salt to taste,
  • 1 tsp chilli powder, (Kashmiri Red Chilli, preferably for a deeper colour ),
  • 1/4th tsp turmeric powder,
  • 1/4th tsp cumin coriander powder,
  • 1 medium sized tomato, finely chopped ( optional , you may just drizzle a little lemon juice in the end instead of a tomato),
  • finely chopped coriander leaves,
  • 1 tsp cumin seeds,
  • a pinch of asafoetida,
  • curry leaves (optional, I am not sure if it’s authentic, I add them because I like the smell it imparts to the daal)

Method: 

  1. Pressure cook the daal as usual. Mash it well and set it aside.
  2. In a pan, heat 2 tbsp ghee/oil (ghee brings a richer flavour, I feel) and add 1 small onion that is finely chopped. Add a pinch of salt and cook it on a medium flame till it is soft and translucent.
  3. Then, add red chilli powder ( I use a mild one , the Kashmiri chillies, adjust as per your routine proportions ), turmeric powder and cumin coriander powder. mix and fry for a minute. Add the tomato and cook till it is soft and mushy. Add the daal and bring it to a boil. After the first boil, turn the heat off. Add finely chopped coriander leaves and mix well.
  4. When you are ready to serve, warm the daal gently, not boiling, just warm. In a small tempering pan, heat 1 to 1.5 tsp of ghee/oil, and once it is hot, add the cumin seeds. Once they crackle, turn the flame off. Add the curry leaves, a pinch of hing and after the oil has cooled a bit, some chilli powder. Pour this tempering over the daal and serve. : )
  5. I served it with some Jeera Rice, however, it is wonderful with some fresh off the stove rotis and some salad too! 🙂
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