Kavita Singhs Tardka Daal Recipes

DAL TADKA (RESTAURANT STYLE RECIPE)

Steps:

• 1. Thoroughly rinse 1 cup tuvar dal (arhar dal, or split & husked pigeon pea lentils) in water. Add them to a 3-litre pressure cooker.No pressure cooker? You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot.
• 2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be subbed for green chillies) and 1 teaspoon finely chopped ginger.
• 3. Pour 2.5 cups of water into the pressure cooker. If cooking in a pot, then about 4 to 4.5 cups of water can be added.
• 4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. 5. Mix well.
• 6. Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add about ½ - 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.
• 7. Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the the heat.
• 8. Mix well so that everything combines uniformly. Taste and adjust salt before adding tadka.
• 10. To get the smoky fumes of burnt charcoal like you would in a restaurant, you'll want to follow the dhungar method. Using tongs, place a small piece of charcoal on a grill pan like shown in the photo below. Burn the charcoal till it becomes red hot. Please be sure to use natural charcoal for this method, avoiding anything that has a flame accelerant added. Note that this is an optional step - you can proceed directly to the tempering method.
• 11. Place the red hot charcoal in a small steel bowl. You can also use a halved hollow onion instead of the bowl.
• 12. Pour about ¼ tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
• 13. Place this bowl on the dal.
• 14. Cover the cooker or pot with a lid and let the dal get infused. Only smoke for 1-2 minutes. Do not keep for a long time, or you'll risk making the dal taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.
• 15. Next, heat 3 tablespoons oil or ghee (clarified butter) in a small pan over low-medium heat. First, add 1 teaspoon cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.
• 16. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 medium sized garlic cloves which have been finely chopped. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.
• 17. Lastly, add 1 teaspoon crushed kasuri methi (fenugreek seeds) and ½ teaspoon red chili powder or cayenne pepper. Mix well and turn off the stove.
• 18. Pour entire tempering along with the oil or ghee into the dal.
• 19. You can either mix the dal with tempering, or serve the dal tadka with the tempering on top it. I personally like the aesthetic of having the tadka floating on top. Garnish with coriander leaves. Enjoy!
• Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan or paratha.

KAVITA SINGH'S PLAIN RICE PULAO

Steps:

• Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
• Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
• Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
• Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
• Add the rice and salt to the boiling pot. Stir gently.
• Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
• Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.

KAVITA SINGH'S TARDKA DAAL

Steps:

• Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top.
• Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary.
• Heat the cooking oil in a fry pan until it is quite hot.
• Add the cumin and mustard seeds to the oil. Fry briefly on high.
• Add the curry leaves and onion, cook a few more minutes.
• Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes.
• Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves.