I’m happy that my hubby has slowly developed his taste for all types of lentils and legumes. :) He used to say me that he was not a big fan of dal, kadhi or any lentils before. So, he meant he has survived all these years on few (choice) vegetables and fast foods. ;)
At my parent’s home, it’s customary that we all children would eat all vegetables, lentils and legumes without any complaint. Moreover, we never have had given any royal treatment when it comes to food. I meant we must have to eat what is being served in our plate. My father never had let my mother to cook any special or extra dish to spoil their children. My father simply says, if don’t want to eat, just go. But make sure you won’t be pampered or forced to eat the food. My father has been very strict about it. Even though my mother used to hate eggplants but later, she started to eat eggplants for my little bro’s sake! :) You see, your children are very smart! They follows and observes their parents very well! If you are fussy about any particular veges or anything, your children would start to annoy too.
Today, I’m gratitude to my parents that they have taught me the importance of our food. I love and respect almost 99.99% everything when it comes to food. :)
Now, come to recipe part. Few weeks ago, I was craving for spicy Tadka-Dal. I didn’t have any clue about how to prepare. So, I googled some recipes. Actually, I didn’t follow any recipe closely but made it on general idea and ingredients. Boy, it turned out so delicious and we both loved it. It’s so quick and easy to prepare. I’m glad that I discovered one more recipe which will going to be frequent.
Here is a quick method. Feel free to add/omit any lentils of your choice.
- ½ C Tuver Dal/ Yellow Pigeon pea
- ¼ C Yellow Mung Dal (split)
- ¼ C Masoor Dal/Red Lentils
- 2 small green chillies + 2-3 garlic pods + 1" Ginger ~ lightly pounded
- 1 big Tomato - chopped
- ½ tsp Turmeric pwd
- 1.5 tsp Red chili pwd (or to taste)
- 1 tsp Coriander pwd
- ½ tsp Garam masala pwd
- 1 tsp Oil + 1 tsp Ghee
- Salt to taste
- For Tadka/seasoning:
- 1 tsp Oil + 1 tbsp Ghee
- 1 tsp Cumin Seeds/Jeera
- A pinch of hing/Asafoetida
- 1 small Onion - finely chopped
- For garnish:
- 2 tbsp Lemon juice
- Chopped Coriander leaves
- Combine the tuver dal + yellow mung dal and wash 2-3 times using warm-hot water. Soak in 3 cups of hot water for 20-30 mins. The masoor dal/red lentils tends to be soften very fast so you don't need to soak in hot water. Just wash it separately and keep it aside until needed. When you're ready to pressure cook, mix with other dals.
- Heat 1 tsp oil + 1 tsp ghee in your pressure cooker pan. Sauté the ginger-garlic-green chilli paste first. Now, add the chopped tomato. To this, add all the dals with 2-3 cups of hot water. It really depends on your pressure cooker size. Cook it about 2-3 whistles. Your dals should be cooked soft but not very mushy. Let it cool a bit.
- Open your pressure cooker and cook the dals on slow heat. Add all the spice powders and salt. Stir it in between. Let it cook for 10-12 mins and your dal will be thicken. If you feel, add more water and adjust the consistency. Remove from the heat. Add the lemon juice and cover with lid.
- Meanwhile, prepare your tadka. Heat oil + ghee in a small pan. Add the cumin seeds/jeera, let it crackle till golden brown, sprinkle hing and add chopped onion. Sprinkle little salt to it and sauté it on slow-medium heat till the onion become translucent. Remove from the heat. Pour the tadka on cooked dal when you’re ready to serve. Garnish with coriander leaves. Enjoy!
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