Masoor Dal Tadka

IMAGERY:

Dal are dried, split pulses used widely in Indian subcontinent and a most important part of the Indian Cuisine. Dal are generally  added as a part of healthy meal as it is rich in proteins. Usually babies are given dal rice added with ghee as a first part of solid foods in order to gain protein. I have always wondered that how can variety of recipes done using Dal as a main ingredient. Just having Dal as a base, we have lot of recipes like Dal Makhani, Dal Maharani, Dal Pakwan etc. In south we prefer dal to be added in sambar and rasam. But I have seen that dal serves as a key ingredient in making a variety of side dishes for chapati and roti. So I thought to give them a try and make a list of Dal recipes into my kitchen and that's how we have the Dal Tadka recipe here. Do invite this delicious tadka recipe in your kitchen and in turn, give me your valuable comments.

INGREDIENTS:

Masoor Dal                         -              ½ cup

Tomato                                -              2 large nos

Onion                                  -              1 large no

Green Chili                         -              1 long chili

Ginger garlic paste             -              1 tsp

Turmeric powder                -               ½ tsp

Chili powder                       -               ½ tsp

Bay leaf                              -              1

Ghee                                   -              2 tsp

Salt                                     -              as required

Water                                  -              3 cups/as required for cooking the dal

For Tempering

Oil/Ghee                            -              2 to 3 tsp

Mustard seeds                    -              ½ tsp

Cumin seeds                      -              ½ tsp

Coriander powder              -              ½ tsp

Chili powder                      -              ½ tsp

Garam masala                    -              ½ tsp

PREPARATION:

• Heat ghee in a cooker and add bay leaf followed by chopped onion and green chili. Sauté well and then add ginger garlic paste and sauté till raw smell goes off.

• Now add chopped tomatoes and add turmeric powder and chili powder. Add little water and allow the tomatoes to turn a little mushy.

• Then add washed and cleaned masoor dal to the above mix. Add required salt and mix well. Pressure cook them for 5 to 6 whistles such that the dal gets cooked well.

• Mix the cooked dal with a ladle or a whisk to get the smooth texture.
• Heat oil or ghee in an iron ladle followed by mustard seeds. When the mustard seeds sputter, add cumin seeds. Then add curry leaves, chili powder, coriander powder and garam masala powder and temper the dal. The tempering needs to be done carefully as over heating the oil or ghee will burn the spice powders.

Dal Tadka ready to serve. Can be served with hot steaming rice and chapatis.