Dal Tadka Recipe - Restaurant Style Punjabi Dal Tadka

Dal Tadka is a popular recipe which is served at restaurants and serves as a great sidedish for jeera rice,phulka or just plain rice. I had requests to post different dal recipes.....I have tasted dal tadka twice when they served at buffet lunch and I love it with plain basmati rice.I have already posted Dal Fry..... Now here is dal tadka recipe.Tadka means tempering which plays a major part in any indian recipes.You can try out dal tadka using any combination of dal but I used toor dal and masoor dal.

I always had the confusion whats the difference between dal fry and dal tadka...and here is my find :

Dal Tadka : The dal is pressure cooked along with onion,tomato first.Then the tadka tempering is done in ghee and added to dal and is ready to be served.Here the tadka tempering is the main flavour given to the dal.

Dal Fry : The dal is pressure cooked first and added with tadka ingredients along with a mixture of onion,tomato ginger and garlic mixture and the dal is boiled for few mins which gives a great flavour.

Dal Tadka Recipe - IngredientsPreparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2Recipe Category: Sidedish | Recipe Cuisine: North Indian

Toor Dal - 1/2 cupMasoor Dal - 1/4 cupChanna Dal - 2 tbspOnion -1 chopped finely

Tomato - 1 medium sized chopped roughlyGinger - 1/2 tsp finely choppedGarlic - 2 chopped roughlyGreen Chilli - 1 slittedTurmeric powder - 1/4 tspGaram Masala powder - 1/4 tspCoriander Leaves - 1/2 tbsp finely choppedWater - as requiredSalt - to taste

To temper:

Oil - 1 tspGhee - 2 tspHing - a tiny pinchJeera - 1 tspGarlic - 1 tsp mincedRed Chillies - 1 whole

Method:

1. Get your dals ready.Mix the dals, rinse it well and soak it for 15mins,Set aside. Meanwhile in a pressure cooker heat oil - add onion, ginger, garlic and green chilli and fry till onion turn golden brown.

2. Then add tomatoes and fry till raw smell leaves, add garam masala powder and fry well.Then add dals along with turmeric powder,required salt and 2 cups of water.

3. Pressure cook for 4-5 whistles or until the dal is soft and mushy.Once pressure releases give a quick stir with a laddle.In a tadka pan - add the ingredients listed under 'to temper' and fry till garlic turns golden brown.Transfer the tempering to the dal and garnish with coriander

leaves.

Serve hot with rice or roti(phulka)!

My Notes:

While tempering add ghee and oil mixed.After tempering and the dal is mixed well then drizzle a tsp of ghee in the dal.

Soaking dals is optional but cooks faster and softer. The measurement of dal I have given is according to our taste and liking, feel free to

experiment. The consitency should neither thick nor runny, should be inbetween the 2 as you can

see in the pics. Adding green chillies and red chillies together gives a great flavour.You can skip the

chillies and add 1/2 tsp red chilli powder instead. Dal thickens with time so switch it off accordingly.

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Monday, November 25, 2013

Dhokla Recipe - Gujarati Khaman Dhokla

Dhokla is a popular Gujarati snack made traditionally with bengal gram lentil but now for convenience and instant version we use besan flour. The texture is so soft and spongy and with no doubt looks very appealing to eat. I always had a mind block to try dhokla as my behind thoughts always had so many questions....will it turn out good, will it come out clean from the tray or will it be sticky and messy......But PJ persuaded me to try it and I should say it came out clean and perfect and that's why I wanted to record it here.

Dhokla can be eaten for breakfast, as a main course, as a side dish or even as a snack.It tastes great with green chutney....I made this dhokla about 3-4 months before even before diwali but somehow missed to post it...So with no further delay lets get on to learn how to make dhokla.

Dhokla Recipe - IngredientsPreparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3Recipe Category: Breakfast / Snack | Recipe Cuisine: North Indian| Recipe Reference: Foodviva

Gram Flour (Besan/Chickpea Flour) - 1 cup Rava(Sooji) - 1 tbspLemon juice - 1.5 tsp

Eno Fruit Salt (Plain) - 1 tspGreen Chilli-Ginger - 1 tsp crushed Water - 3/4 cup (adjust according to consistency)Curd (yogurt) - 1/4 cupOil - 1 tsp for greasingSalt - to tasteCoriander Leaves - 2 tbsp finely chopped Fresh Coconut - 1 tbsp grated

To Temper :

Oil - 1.5 tbspMustard Seeds - 1/2 tspCumin Seeds  - 1/2 tspSesame Seeds - 1 tspGreen Chillies - 2Asafoetida (hing) - a pinch

Method:

1. Grind green chillies and ginger together to a coarse paste.In a mixing bowl - take besan flour, rava,salt,ginger green chilli paste and curd mix well.

2. Then add water to make it to pouring consistency.Make sure there is no lumps formed.Add lemon juice.Finally add eno fruit salt it will bubble up as soon as eno is added. Mix well.

3. Grease the tray with little oil and pour the batter to 1/2 to 3/4 inch thickness. In idly steamer pour water at the bottom say 1- 1.5 cups then place the tray on it.Steam it for 10-12 mins.Carefully open and check the doneness by inserting the toothpick in the center...If it

comes out clean then its done.If its still sticky then steam for few more mins.

4. Cool down for 5mins, then slightly scrap the sides then invert it...it will come out clean.Then heat oil and temper the items listed under 'to temper' and transfer the tempering to dhokla.Finally garnish with grated coconut and coriander leaves.Cut into squares and serve.

Serve hot with green chutney as a teatime snack!

My Notes:

Make sure you get only plain eno fruit salt as there are many flavours available too. After eno fruit salt is added dont rest the batter for long...only 5-10 mins resting time

is ok not more than that. Steam it only in medium low flame so that it gets cooked inside also. You can add a tiny pinch of turmeric powder for extra bright yellow color. While tempering dont skip sesame seeds it gives a nice crunch while eating. You can even add 1/2 cup water with 1 tbsp sugar and bring it to boil then sprinkle it

over the dhoklas to make it moist then transfer the tempering. I didnt have any thali plate of the required size so used my square baking tray to

steam the dhokla.

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