Sometimes the simplest dishes make the most nutritious meal and look stunning. Dal and rice with a simple aalu gobhi can any day win over a fancy dinner at a party. Most often , I end up eating this at home , before I go to a party. Not for me the long drawn cocktails and dinner served at 12 midnight. I'm a happy bunny with my fragrant and delicious Dal Tadka and steamed rice.
Ingredients
1 cup toor dal / split pigeon lentils
salt to taste ( approx 1 1/2 tsp)
1 tsp haldi/ turmeric powder
2 tablespoons ghee/ clarified butter
2 tsp jeera/ cumin seeds
a pinch of hing/ asafoetida
2 tsp red chilli powder ( I prefer to use the less spicy and very colourful kashmiri chilli powder)
Pick and wash the dal atleast thrice. Soak in water for about an hour. Place in a pressure cooker with the salt and haldi and twice the amount of water. Cook for 3 whistles. Then allow the pressure cooker to cool down before opening.
If not using a pressure cooker, place the dal, salt, haldi and water in a heavy bottommed pan. Bring to a boil , then cover and cook over a low flame for about 25-30 mins. Make sure the dal does not stick to the bottom.
When the dal is cooked you can either just mash it with a ladle or whisk it.
Heat the ghee in a small pan, add the hing, then the jeera . Once the jeera starts coming to the top of the ghee, take off the flame. Add chilli powder and quickly sprinkle a little water on it carefully.
To serve , place hot dal in a serving dish. Pour the tempered ghee over it. Serve with steamed rice or jeera rice or with pooris/ rotis/ parathas.
Ingredients
1 cup toor dal / split pigeon lentils
salt to taste ( approx 1 1/2 tsp)
1 tsp haldi/ turmeric powder
2 tablespoons ghee/ clarified butter
2 tsp jeera/ cumin seeds
a pinch of hing/ asafoetida
2 tsp red chilli powder ( I prefer to use the less spicy and very colourful kashmiri chilli powder)
Pick and wash the dal atleast thrice. Soak in water for about an hour. Place in a pressure cooker with the salt and haldi and twice the amount of water. Cook for 3 whistles. Then allow the pressure cooker to cool down before opening.
If not using a pressure cooker, place the dal, salt, haldi and water in a heavy bottommed pan. Bring to a boil , then cover and cook over a low flame for about 25-30 mins. Make sure the dal does not stick to the bottom.
When the dal is cooked you can either just mash it with a ladle or whisk it.
Heat the ghee in a small pan, add the hing, then the jeera . Once the jeera starts coming to the top of the ghee, take off the flame. Add chilli powder and quickly sprinkle a little water on it carefully.
To serve , place hot dal in a serving dish. Pour the tempered ghee over it. Serve with steamed rice or jeera rice or with pooris/ rotis/ parathas.
No comments:
Post a Comment