Tuesday, November 10, 2009

Tadka Dal Fry

Dal Tadka in Marathi

Time: 10 minutes (Excluding pressure-cooking dal)
Serves: 3 to 4 persons

For some , dal fry and dal tadka are different. But mostly restaurants serve them nearly in the same style. For Dal Tadka, usually dal is prepared and then Tadka is poured on the dal. This method leaves a thin oil layer and aromatic fried garlic flavor to the dal. Dal Fry is usually prepared in 'dal' way, that is, first preparing tadka with onion and tomatoes and then frying dal in the tadka. Unlike Dal Tadka, it does not have tadka poured on it.

Frankly, both varieties are delicious and the line between both, if any, is very thin.

Dal fry, tadka dal, dhal tarka, restaurant style dalIngredients:
3/4 cup Toor Dal
1/4 cup Chana Dal
1 medium Onion (1/2 chopped finely, 1/2 sliced lengthwise)
1 medium Tomato, finely chopped
2 Garlic cloves, slightly crushed
1 Green chili, slit
2 dried Red Chilies
3 tsp Ghee
1/8 tsp Mustard Seeds (optional), Pinch of Asafoetida, 1/4 tsp Turmeric powder
1/2 tsp cumin seeds
3 to 4 Curry leaves
1 tsp Lemon Juice (Optional)
Salt to taste

tadka dal, dal tadka, amti, varan, maharashtrian varanMethod:
1) Pressure cook Toor dal and Chana Dal until soft and mushy (Atleast 7 to 8 whistles). Whisk dals to blend it.
2) Deep fry 1/2 Onion (sliced lengthwise) until brown and crispy. We are going to use it for garnishing.
3) Heat 1 tsp Ghee into a pan. Add Mustard seeds, let them crackle. Add Asafoetida, Turmeric powder, 2 curry leaves, green chili and finely chopped onion. Saute until onion becomes golden brown. Add chopped tomatoes, saute until mushy.
4) Add whisked dal and some water to adjust the consistency. Add salt to taste and let the dal boil for few minutes. Before transfering dal tadka into serving bowl, add some lemon juice to give tangy hint.
5) Transfer dal to serving kadai/ bowl. Heat a small pan (usually used for tadka-tempering). Add 1 tsp ghee, cumin seeds. Let the cumin splutter. Add curry leaves, crushed garlic. Let the garlic become little golden in color. Add red chilies, stir gently and pour it over dal.
Garnish with Cilantro (optional) and fried onion. Serve hot with any kind of subtle Rice - Some Rice Recipes.

1) Add 1/2 tsp garam masala to spice up the dal.

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