Monday, 10 April 2017

Dal Tadka Recipe | Toor Dal Gravy

Paruppu Masiyal


Dal Tadka is a most popular recipe in north indian cuisine.This is another age old dish originated from the punjabi cuisine which has become prevalent across india. This simple yet delicious recipe can be made with different dals like toor dal/arhar dal, channa dal, masoor dal, mung dal or combination of these. Normally this is prepared using toor dal. This wholesome dish is considered to be the most comfort food at anytime.

"Tadka" means tempering, for this recipe we temper dal at last which gives a wonderful flavour to the dish. Dal provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. Split pigeon peas are the toor dal which is called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil.


Dal Tadka Recipe | Toor Dal Gravy

Recipe Cuisine: North Indian |  Recipe Category: Gravy
Prep Time:  10 minutes   |  Cook time: 15 minutes    |  Serves: 4

ONION – 2 NOS
TOMATO – 2 NOS
TOOR DAL – ¾ CUP
GINGER GARLIC PASTE - 1 TSPN
GREEN CHILLI - 2 NOS
CORIANDER LEAVES – FEW
RED CHILL POWDER – ½ TSPN
GARAM MASALA POWDER – ¼ TSPN
TURMERIC POWDER – ¼ TSPN
ASAFOEDITA – 
¼ TSPN
SALT – TO TASTE

TEMPERING

COOKING OIL | GHEE - 1 TBLSPN
MUSTARD - ½ TSPN
CUMIN SEEDS - ½ TSPN
RED CHILLI - 2 NOS
KASTURI METHI - 1 TSPN
         

METHOD OF PREPARATION:

1. Chop the onion, tomato and green chilli

Paruppu Masiyal

2. Add all ingredients into pressure cooker and add water(1:3 ratio) and cook for 4 to 5 whistles or till dal becomes mashy 
Paruppu Masiyal

3. Take a pan add oil and when the oil is hot temper the given ingredients and add this tempering to the dal mixture and mix it. Can add crushed garlic to the tempering for a nice flavour. I have skipped it as i didnt have garlic.
Paruppu Masiyal

3. Transfer it to a serving dish and serve it with paratha, chappathi, rice etc.

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