Occasionally, there have been moments when I search Food delivery apps for that – “dal tadka near me” or “nearest restaurant to me” for a comforting meal of Dal Tadka and Chawal & i must confess, it makes matters more complex, as to pick which restaurant shall do justice to tastebuds. My trick to cooking the most satiating Dal Tadka is a mix of both the techniques, meaning, i simmer the Dal in sauteed masala and then temper it. Lentils and pulses have been a mainstay in Indian Cuisine and each and every region / state
has its own unique recipe of Dal. From the humble Varan ( boiled Toor Dal ) in Maharashtra to
the sweetish Gujarati Dal to Dal Rasam in the South and all the way up to Kashmir, it’s an integral
part of every meal. The Dal that’s most popular is the Dal Tadka, common across all
restaurants, Dhabas and Star Hotels. The most enticing is the Dal Tadka served at
Highway Dhabas across India and the way everyone – from a Truck driver to weary traveller and
the upmarket businessman on his trip devours to. Packed with Protein, it’s a part of every
households diet and balances out the carbohydrate laden Indian meal. Master this recipe of Street food style in minutes and you shall no longer search for “Eats”. Let’s take a look at Dal
Tadka and learn how to make it better than Dhaba Style.
Ingredients :
Split Red Gram – 200 gms
Onions – 50 gm
Green chillies – 3 to 4 pcs
Turmeric – a pinch
Fat – 30 gm
Salt – to taste
For Tempering :
Fat – 10 gm
Curry leaves – a sprig
Cumin seeds – a pinch
Whole Red Chillies – 2 to 3 & Chopped Garlic – 1 tbs
Method :
1 ) Wash gram and set aside.
2 ) Slice onions and slit green chillies.
3 ) Heat fat. Saute gram, onion, chillies and turmeric. Add enough water to cook.
4 ) When tender, remove from fire and mash. Add half a cup of vegetable stock. Add Salt and
bring to boil.
5 ) Remove from heat and temper with curry leaves, cumin seeds, Chopped Garlic and whole red chillies.
