Thursday, March 12, 2015

Lemony Dal Tadka


Toor Dal: 3/4 cup
Split green moong dal: 1/4 cup
Lemon pickle: 1/2 tsp. (I used home-made lemon pickle, alternatively small lemon wedges can be used)
Cooking oil: 3 tsp.
Onion seeds: 1/4 tsp.
Ginger (crushed): 1 inch
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Dhansak masala: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: 3-4
Asafoetida: 1 pinch
Garlic (crushed): 4 cloves
Dried red chilli: 1

  1. Wash and boil both the dals togather with the lemon pickle and a little salt if required. Let it cool and keep aside.
  2. Heat 2 tsp. oil and crackle the onion seeds. Add the crushed ginger and fry for half a minute. Add the onions and fry until they are transparent.
  3. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. Add red chilli and turmeric and mix well. Add this masala to the dal after about 30 seconds. Mix well with the dal and simmer all this mix for about 10 minutes.
  4. Now prepare the tempering: Heat the remaining oil and crackle mustard seeds and cumin seeds. Add the dried red chilli, asafoetida, curry leaves and garlic and fry until the garlic starts browning. Add this temper to the dal and mix well. Turn off the flame and cover. Remove cover after 10 minutes and serve.

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