Saturday, June 2, 2012

Tadka Dal

Serves 4

This Tadka dal recipe has yellow lentils infused with garlic and onions. It is a very good source of protein for vegetarians and is a part of everyday lunch in most homes in India. While growing up, I remember my mom having lunch ready, which consisted of tadka dal, a vegetable dish, plain rice, roti and yogurt along with some cucumbers, tomatoes and onions. This has always been comfort food for me. Now, I usually make the whole spread on Sundays for lunch to enjoy with my family and it always brings back the sweet memories of childhood.

1 cup plain Yellow Split Pigeon Peas (arhar/ toor dal)
4 cups Water
1/2 tsp Turmeric Powder
1 tsp Salt

2 tbsp Ghee/ Butter
a pinch of Asafetida
1 tsp Cumin Seeds
2 cloves Garlic
1 small Onion, finely sliced
1 medium Tomato, chopped
1/4 cup Cilantro Leaves
1 tbsp Lime Juice

Soak the lentils for 1/2 hour and then drain it. Heat a heavy bottomed pot and add the lentils to it along with water, turmeric and salt. Cook it for 40mins or till it is nice and mushy. You can add half a cup water in case you feel that the consistency is thick. Take a whisk and mash to achieve a smooth texture.

Heat the ghee in a medium skillet and add asafetida to it. Then add the cumin seeds. When they start crackling mix in the garlic and onion. Cook till they become slightly brown. Add in tomato and cook till soft.

Pour in the lentils to this garlic and onion mixture and cook for 5 mins. Sprinkle the cilantro leaves and add a dash of lime juice and serve with plain rice.