Tadka Dal - A dish to remind you of home without working for it :)

For a predominantly vegetarian population in India, very few protein sources are available, lentils being most important one. The lentils form a very important role in every meal and Dals form part both in North as well as Southern part of India.



Tadka / Tarka / Baghar / Chonk(meaning "tempering") Dal (lentil) is the most simplest dal which involves practically no effort. Delicious, nutritious yet effortless is a winning combo and which was one recipe I started out when I first started cooking. If you find yourself running out of time, just make this one, takes just 15min and you can have it with rice, roti's/tortillas - saves the time to go out for dinner, saves money along with health.

Measurements are just for getting the idea. You can eyeball and play around the ingredients and it will not harm the dish. Just take care about the salt though, rest of them are a breeze to work with :)

Ingredients


• 1 cup red lentils (masoor dal)
  
  
• 1 onion
  
  
• 1-2 tomatoes, chopped
  
  
• 1 tsp ginger-garlic paste (or just use fresh 1 inch grated ginger and 2 cloves of garlic)
  
  
• 1-2 green chillies, sliced thinly (as per taste)
  
  
• 1/4 tsp turmeric
  
  
• 1 tsp mustard seeds
  
  
• 1/4 tsp fenugreek seeds (methi)
  
  
• 1/2 tsp cumin seeds
  
  
• 1/2 tsp fennel seeds(optional)
  
  
• pinch of asafoetida
  
  
• salt to taste ( begin with 1/2tsp and then increase it if needed)
  
  
• few sprigs of curry leaves and cilantro for garnish
  

Method

1.Wash the red lentils well in water until the water gets clear. The red lentils usually take longer to get clean.



2.In a pan, in 1/2 tsp oil saute onions for few seconds, then add ginger garlic paste and salt. Once the onions get soft, add the tomatoes along with chillies and turmeric.



3.Now add the lentils and saute for another 5-10 seconds.



4.Add about 3 cups water, close with a lid and let it cook for 5-10min.



5.Meanwhile prepare the tempering. In another skillet, in a 1/2 tbsp of ghee/oil, add mustard seeds along with cumin,fennel(if using), cumin, fenugreek and just when the mustard seeds start popping, switch off the heat and add asafoetida. Set aside. Remove the lid from the lentil and check if the lentil has turned yellow and soft. Add water if the gravy is too thick for you.



6. Add the tempering if done. Mix well. Add curry leaves and cilantro and serve warm.

Suggested Accompaniments

1.Plain Rice

2.Spicy Roti

3.Khasta Roti

4.Roomali Roti

This is my entry to Ramki's event : Recipes for Rest of us

This goes to : MLLA event hosted by Tasty Palettes ( thanks Curry :))
.