Dal Tadka
Servings - 2 - 3
INGREDIENTS
Split pigeon pea - 160 grams
Split bengal gram - 80 grams
Water - 450 milliliters
Water - 850 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 50 milliliters
Cumin - 1 teaspoon
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Onions - 70 grams
Tomato - 110 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Ghee - 1 tablespoon
Cumin - 1 teaspoon
Dry red chili - 1
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Onions - 1 tablespoon
Red chili - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 160 grams split pigeon pea, 80 grams split bengal gram, 450 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add soaked lentils in it, add 850 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 - 3 whistles.
4. Open the lid and mix it well. Keep aside.
5. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
6. Add 3 dry red chili, 1/4 teaspoon asafoetida and stir again.
7. Now, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili and saute for 2 - 3 minutes or till it turns golden brown in color.
8. Then, add 80 grams onions and fry till translucent.
9. Add 110 grams tomato and saute till it turns soft and pulpy.
10. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add the cooked dal in it and mxi it well.
12. Add 1 teaspoon dry fenugreek and mix it again.
13. Cook for 5 - 7 minutes. Keep aside.
14. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili and stir well.
15. Add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes or till it turns golden brown in color.
16. Now, add 1 tablespoon onions and fry till translucent.
17. Then, add 1 teaspoon red chili and stir well.
18. Pour the tempering over the prepared dal.
19. Garnish with coriander.
20. Serve hot with roti or rice.
Homemade Dal Makhani
Servings - 2 - 3
INGREDIENTS
Whole black gram lentil - 200 grams
Kidney beans - 50 grams
Water - 1550 milliliters, divided
Bay leaf - 1
Black cardamom - 1 pod
Salt - 1 teaspoon
Butter - 50 grams
Cloves - 4 pods
Cumin - 1 teaspoon
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Onions - 140 grams
Tomato - 240 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 330 milliliters
Fresh cream - 50 grams
Coriander - for garnishing
PREPARATION
1. In a bowl, add 200 grams whole black gram lentil, 50 grams kidney beans, 550 milliliters water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, soaked lentils, 1 bay leaf, 1 pod black cardamom, 1 teaspoon salt and cover it with lid.
3. Cook till you hear 8 whistles.
4. Open the lid and keep aside.
5. Heat 50 grams butter in a skillet, add 4 pods cloves, 1 teaspoon cumin and stir well.
6. Add 2 teaspoons garlic, 2 teaspoons ginger, 2 teaspoons green chili and saute for 2 - 3 minutes or until it urns golden brown in color.
7. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 240 grams tomato an saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Now, add the cooked dal in it and giver it a nice stir.
12. Add 330 milliliters water and mix it well.
13. Bring it to a boil.
14. Cover it with lid and cook for bout 30 - 40 minutes on low heat.
15. Open the lid, add 50 grams fresh cream and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Garnish with fresh cream and coriander.
18. Serve hot with roti, naan or rice.
