Dal Tadka Recipe Video
I made a video to demo my simple dal..I think I'm really beginning to enjoy filming these home videos...might have something to do with having a LOT of time on hand:))
Ingredients
1 cup of dal (masoor dal/red lentils or any other lentils)
2.5 cups water (you might need less water if you've pre- soaked your dal, or you might need more if you like your dal on the runny side)
1/2 tsp turmeric
1/2 tsp of ghee (clarified butter) or oil
1 tsp cumin seeds
1 small tomato- finely chopped
1/2 onion- finely chopped
1 heaped tsp coriander powder
1/2 tsp cumin powder
1/2 tsp amchur /dried mango powder (optional)
Finely chopped cilantro
Salt to taste
Directions
Dal:
Wash the dal and add it to a sauce pan along with the water, turmeric and salt and bring it a boil.
Reduce the heat and let it simmer, and remove any of the scum that may float on top of it.
Cook it until the dal has absorbed all of the water.
Whisk up the dal a little bit once it has finished cooking to remove any lumps that may have formed while cooking.
To make the tadka:
Heat the ghee/oil in a small pan on high. Add in the following order: hing, cumin seeds and chopped onions. Stir it rapidly until the onions start turning brown (you could add a little salt at this point to cook the onions faster.)
Add the chopped tomatoes to this and cook them till they turn pulpy.
Add the powdered cumin and coriander, red chili powder and the amchur and season it with a little more salt (if you haven't already!) and cook it for an additional minute.
Transfer the contents of the pan into the cooked dal and bring the dal back to a boil.
Garnish it with chopped cilantro, take it off the heat and ladle it over some hot cumin flavored rice and enjoy!
Wash the dal and add it to a sauce pan along with the water, turmeric and salt and bring it a boil.
Reduce the heat and let it simmer, and remove any of the scum that may float on top of it.
Cook it until the dal has absorbed all of the water.
Whisk up the dal a little bit once it has finished cooking to remove any lumps that may have formed while cooking.
To make the tadka:
Heat the ghee/oil in a small pan on high. Add in the following order: hing, cumin seeds and chopped onions. Stir it rapidly until the onions start turning brown (you could add a little salt at this point to cook the onions faster.)
Add the chopped tomatoes to this and cook them till they turn pulpy.
Add the powdered cumin and coriander, red chili powder and the amchur and season it with a little more salt (if you haven't already!) and cook it for an additional minute.
Transfer the contents of the pan into the cooked dal and bring the dal back to a boil.
Garnish it with chopped cilantro, take it off the heat and ladle it over some hot cumin flavored rice and enjoy!
