Dal Tarka

Dal tadka is one of the most popular Punjabi dish served in almost all the Indian restaurants. Dals are frequently eaten with flat breads such as roti, chapati or naan and also enjoyed with rice.

It provides an excellent source of protein, particularly for those adopting vegetarian diet or diets which do not contain much meat.

I usually add both toor and moong dal in equal quantities for this recipe but you can use them individually or mix of these dals, either ways it tastes great.

I have not added onion and tomatoes in this recipe but if you wish to you can.

Preparation time - 45 minutes

Serves - 2


Ingredients -

To boil dal -

1. Toor dal -  1/2 cup
2. Moong dal - 1/2 cup
3. Turmeric powder - 1/2 tsp
4. A generous pinch of asafoetida powder
5. Water



For Masala -

1. Turmeric powder - 1 tsp
2. Oil/butter - 3 tbsp
3. Cumin seeds - 1 tsp
4. Chopped garlic - 6 to 7
5. Curry leaves - 1 string
6. Green chillies - 1 - 2
7. Red chillies - 2
8. Cumin powder - 1/2 tsp
9. Coriander powder -  1 tsp
10. Red chilly powder - 1 tsp
11. Garam masala - 1/2 tsp
12. Lemon juice - 1 tbsp

Procedure -

1. Rinse toor and moong dal. Pour it in pressure cooker. Add turmeric powder and a generous pinch of asafoetida powder. Mix and add 3 cups of water (You can also add 1 medium chopped onion and tomatoes at this point)

2. Cover the lid and pressure cook the dal for 5 to 6 whistles.

3. Once the pressure comes down on its own, open the lid and mash the dal with a spoon. The dal should be cooked properly.

4. Add 1 cup water or as required, depending on the consistency you want. If you want thinner dal add more water. Mix well.

5. Add chilly powder, cumin powder, coriander powder, salt and mix. Let it boil on low to medium flame for 7 to 10 minutes. Stirring frequently.

6. Add garam masala and mix, boil for another minute. Turn off the flame.

6. For tempering, In a tadka pan add oil/butter, once oil turns hot add cumin seeds, chopped green chillies, red chillies, curry leaves and chopped garlic. Fry for a minute on low heat.

7. Turn off the flame and add turmeric powder. Mix and pour on the dal. Serve hot with roti, chapati or rice.

Dadpe pohe

Dadpe pohe, a famous Maharastrian breakfast or snack is one of the favorites in my family. I got this recipe from my mother in law who makes great dadpe pohe. Ask any Maharashtrian about this and it usually turns out to be their favourite.

Its simple and quick. In this recipe we need a good quantity of coconut and coriander.

In market there are varieties of poha available thick, medium and thin. For this recipe thin poha is used.

Preparation time - 15 minutes

Serves - 3

Ingredients -

1. Thin poha - 3 cup
2. Onion - 1 medium
3. Tomato - 1 medium
4. Fresh coconut - 1 cup
5. Coconut water - 3 tb spoon
6. Sugar - 3/4 Tb spoon
7. Coriander leaves - 1/2 cup
8. Lemon juice - 1 Tb spoon
9. Salt


For Tempering -

10. Oil - 3 Tb spoon
11. Groundnuts - 20 nos
12. Mustard seeds - 1 tsp
13. Cumin seeds - 1 tsp
14. Asafotida powder - 1/2 tsp
15. Green chilli - 1
16. Curry leaves - 2 strings
17. Turmeric powder - 1/2 tsp


Procedure -

1. Finely chop onion, tomato, green chilly and coriander leaves.

3. Grind the coconut in a grinder.

 
3. In a deep bottomed utensil add thin poha. Add Finely chopped onion, tomato and grated coconut. Mix well.

3. Add coconut water, sugar, mix and cover with a lid. Place a heavy utensil on top of the lid and let it rest for 10 minutes. I usually place a utensil filled with water.

4. Meanwhile in a tadka pan add oil. Once the oil turns hot add groundnuts and fry for a minute. Transfer the groundnuts in a bowl.

5. In the same oil, add musterd seeds. Let it splutter nicely.

6. Add cumin seeds, chopped green chillies, curry leaves and asafoetida powder.

7. Fry for a minute on low to medium flame. Turn off the flame, add turmeric powder and stir. Add this tadka in the thin poha mixture. Mix well.

8. Add salt, lemon juice, mix and serve tasty, delicious dadpe pohe.