Tadka Dal

The first week of August has come to an end and it has rained every single day since the beginning of the month. Why hello British summer, so nice of you to join us! (Said no one in the past 7 days). To be fair, I do like me some precipitation. Not only does it provide much needed moisture in my garden, it also proves to be an excellent topic of conversation when you are a) trying to break the ice with someone and b) need a filler for an awkward silence. Very handy indeed.

If it continues like this however, it does mean that my summer dreams of cooking up seekh kebabs, paneer tikka, afghani chicken, masala corn on the cobs & tandoori tiger prawns  (I have been compiling this list since January) on the BBQ, are well and truly over. 

It’s not all bad though, monsoon season in India results in comfort food galore (there is always a silver lining!). For me, comfort food stems from simple dishes done well. That brings me to today’s recipe of Tadka Dal. A buttery & spicy classic lentil dish that is super simple but oh so delicious. The word “tadka” refers to the tempering of spices in oil which is then added to the cooked lentils. My tadka calls for ghee, cumin, ginger & garlic which works wonders to add the perfect amount of richness, heat and flavour all at the same time…that is of course in my humble opinion!

When you make this recipe, I urge you to devour with rice or chapatis and eat with your hands. That’s right….stay away from the spoon people! The satisfaction shoots up to another level. Believe me. I hope you enjoy it – keep me posted on your thoughts!

 

Tadka Dal
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To cook the lentils
  1. 1/2 cup masoor dal*
  2. 1/2 cup yellow split moong dal
  3. 3 ½ cups of water
  4. 1/4 tsp turmeric powder
  5. 1 tsp salt
To cook the tadka
  1. 2 tbsp oil
  2. 2 tbsp ghee (you can just use 4tbsp oil if you have no ghee)
  3. 1 tsp cumin seeds
  4. 1/4 tsp asafoetida/hing powder (optional)
  5. 1 small onion, finely diced
  6. 1/2 tsp salt
  7. 2 cloves garlic, grated
  8. 1″ ginger, grated
  9. 1 tsp garam masala
  10. 1/2 tsp paprika or chilli powder
  11. 1/2 tsp amchur (mango powder)
  12. salt
  13. 4-5tbsp tomato passata (You can also use tinned plum/fresh tomatoes blitzed up)
  14. 1 green chilli, finely chopped
  15. Handful fresh chopped coriander
Instructions
  1. Wash lentils thoroughly. If you have a pressure cooker, add enough water so it is approximately 2” above the level of the lentils along with the turmeric and salt.
  2. Once the first whistle goes off, reduce heat to low and cook for 6 minutes. Then remove from heat, keep the lid on and allow steam to escape naturally.
  3. If you do not have a pressure cooker, place washed lentils in a pan along with salt and turmeric with 5 and cups of water. Once the water comes to a boil, reduce heat to bring to a simmer and a place lid on the pan. Simmer for 30-40 minutes until the lentils are soft and tender. If the water reduces before the lentils are cooked, you can add more.
  4. Whilst the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. When they begin to sizzle, add the onions along with the salt.
  5. Cook for 4-5 minutes until translucent and then add the garlic and ginger. Allow to cook until golden in colour. Now add the passata along with the chilli and cook for a minute.
  6. Lower the heat slightly and add the garam masala, paprika and amchur. Mix well and cook for a further 2-3 minutes until you see the oil begins to separate from the masala at the edges. Remove from heat.
  7. Once the lentils are cooked, add them to the masala sauce along with the water they were boiled in.
  8. Mix well and bring to a boil. If you think the dal is too thick you can add a little more water.
  9. Garnish with the fresh coriander. Taste for salt/chilli and adjust accordingly. Amchur adds tangy-ness. If you feel the dal is lacking slightly when you try at the end, add a little more! Remove from heat.
Notes
  1. *Measuring cups have been used here
  2. I have mixed two lentils here but you can use just one if you prefer. The masoor and yellow split moong variety do not need to be soaked before hand and cook quickly!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

 

Dal Makhani

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What pasta is to Italians is what dal is to Indians. It’s a staple across the country and when accompanied with rice it’s a dish considered to be the “bread and butter” of the cuisine. 

My cousins in India find my love of lentils a little odd. They often roll their eyes when their respective mothers tell them that “dal is for dinner”.  In fact if you asked my cousin Sahil what he thinks of lentils his response is a facial expression akin to that of the straight faced emoticon (yeah the one that has a horizontal line for it’s lips). He’d rather have a “McMaharaja” burger than masoor dal which is fair enough (Maccy D’s in India is pretty great) but I just don’t think he is giving it the chance it really deserves!

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For me, dal is quintessentially Indian. One of my fondest memories when spending summer holidays in India, was the sound of pressure cooker whistles going off at lunchtime throughout the neighbourhood. The aroma of pulses cooking away would fill the streets and I would immediately feel hungry. From moong and masoor to toor and channa, each household has their favourite dal and unique way of preparing it. I love how the amazing variety of lentils can result in endless flavours and dishes! 

Today’s recipe is one of my absolute favourites. Dal Makhani is silky, creamy and spicy all at the same time. Typically served with buttery chapatis or naans it’s utterly comforting and you are never judged for taking seconds (or thirds!). Enjoy…

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Dal Makhni
Serves 4
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Ingredients
  1. 1 cup black urad lentils
  2. 1/4 cup kidney beans or rose cocoa beans
  3. 1/4 cup channa lentils
  4. 1 1/2 tsp salt
  5. 1 medium onion
  6. 3 large garlic cloves
  7. 3 peppercorns
  8. 3 cloves
  9. 1 black cardamom
  10. 1 bay leaf
  11. 2" piece cinnamon stick
  12. water
  13. 3 tbsp ghee or butter
  14. 1 tsp cumin
  15. 2" ginger, finely chopped
  16. 2 plum tomatoes & 2 tbsp tomato juice
  17. 2 birds eye green chillies
  18. 1 tsp coriander powder
  19. 1/4 tsp chilli powder
  20. 1 tsp garam masala
  21. 1/4 cup cream (optional)
  22. handful fresh coriander, roughly chopped
Instructions
  1. Place the urad lentils, kidney beans and channa lentils together in a bowl and soak in water overnight. Rinse and keep aside.
  2. To a pressure cookery, add the soaked lentils, onions, garlic, peppercorns, cloves, black cardamom, bay leaf, cinnamon and salt along with 4 cups of water. Carefully place the lid on the cookery and place on high heat. When the first whistle goes off, reduce to low heat and cook for an additional 15 minutes. Allow the steam to escape naturally before opening the lid.
  3. Mash the lentils using a masher until they are blended together.
  4. If you do not have a pressure cooker, place above ingredients in a sauce pan along with 5 cups of water and cook until lentils are tender. (This will take approx 45 minutes). If the water reduces before they are cooked, add more throughout. Once cooked and mashed, keep aside.
  5. Heat ghee in a non-stick pan. Once hot, add the cumin. When the cumin begins to splatter, add the ginger and for 2 minutes until slightly brown.
  6. Now add the tomatoes along with the chillies. At this point, add the coriander powder, chilli powder, garam masala and fresh coriander.
  7. Cook for 2 minutes. When you see the oil separating, add the lentils and cook on low heat for 10 minutes, stirring regularly. Add cream and cook for another minute.
  8. Check for salt and adjust accordingly. Turn off heat.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Rajma Masala Curry ( Spicy Pinto Bean Curry)

I love  rajma! It’s one of my favourite dishes. Usually served with basmati rice, this Indian pinto bean dish is called ‘rajma chawal’ in Hindi. I highly doubt you will find this  at any Indian restaurant but it’s one of the most popular North Indian dishes.  Made with a spicy tomato masala, it’s really flavorful and paired with rice, it’s extremely satisfying to eat.

Serves 4

What we need:

  • 2 cups raw or 2 cans cooked pinto beans
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1  onion
  • 2 cloves fresh garlic
  • 1 tbsp fresh ginger
  • 1 green chilli (optional)
  • Handful of freshly chopped coriander
  • 1/2 can plum tomatoes
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander powder
  • Pinch of tandoori powder (optional)

How we do:

  • If you are using raw pinto beans, cook them in a pressure cooker or boil them until soft. Be sure to add 1 tsp salt whilst doing so.
  • In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
  • Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to sizzle, add the grinded paste. Cook for about 5 minutes or until golden brown.
  • Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
  • Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
  • Add the cooked pinto beans to the masala and add half cup of water. If you boiled beans rom raw, also add the water they were boiled in. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
  • Balle Balle! Chow down with some basmati rice, garnish with coriander and you’re good to go 🙂