|
|
|
|
Articles: Recipes | Tarka Daal
- Miss Rajalakshmi
| |
Tadka is another word for tempering, so as like any Indian dish you will find many varieties of this dish. I make it with masoor and moong daal.
Ingredients:
1/2 cup Masoor Daal (split red lentils)
1/4th cup Moong Daal
2 1/2 cups Water
1 tsp Ginger paste
1 tsp Garlic paste
1/4th tsp Turmeric powder
2 Green Chilies, chopped - or according to taste
1 1/2 tsp Salt
Tarka
2 Tbsp Oil
1 Onion, sliced
1/4th tsp Black Mustard Seeds
4 Dried Red Chilies
1 Tomato, sliced
Garnish
2 Tbsp Melted Butter
1 Tbsp chopped fresh Cilantro
1-2 Fresh Green Chilies,, sliced
1 Tbsp Fresh Mint, chopped
Boil the lentils in the water with the ginger and garlic paste, turmeric and chopped green chilies for 15 -20 minutes or until soft. Mash the lentil mixture. The consistency of the mashed lentils should be similar to a thick creamy chicken soup. If the mixture looks too dry add a little water. Season with salt.
To prepare the tarka, heat the oil add the mustard seeds, dried red chilies and the onions and tomatoes. Fry for a few minutes until golden brown. Now pour the tarka over the daal.
To serve garnish with melted butter, cilantro, chilies, and mint.
Serve with plain rice.
| Read 1 Comment(s) posted so far on this Article!
| |
|
|
|
 |
| Advertisements |
|
|
|
|
| Advertisements |
|
