You put me in a kitchen that has everything. Best microwaves, mixers, blenders, knives, vessels, pantry but still I cant cook as good as I do in my kitchen. Thats more or less the case with most people.There are somethings that you get used to, you cant do without it and you dont want it to change.
I just cant make dal without my cooker. Its a tiny cooker and I always make my dals in it. Dal tadkas are one of my regulars and make it atleast once a week. Its healthy, easy to make and tastes good.
used to make tadka and even sambar. Its low on calories, needs no soaking and gets cooked in a jiffy.
Methi in the tadka makes it more nutritious and tasty (yup!! no frowning... methi adds a nice flavour, just make sure you add enough aamchur / tomato, basically tangy stuff to mask its bitterness).
- Masoor dal / red lentil - 1cup
- Methi or fenugreek leaves - 1/2 cup finely chopped
- Onion - 1 finely chopped
- Tomato - 1 finely chopped
- Green chili - 2 chopped
- Ginger - 1 small piece
- Garlic - 2 small cloves (optional)
- Jeera or Cumin seeds - 1 1/2 tsp
- Aamchur powder - 1 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Oil - 2 tsp
- Coriander - finely chopped
- In a cooker heat oil, add cumin seeds and let it splutter.
- Add green chillies, garlic, ginger and saute.
- Add onion and cook for a minute or two.
- Add the tomatoes and cook for a minute.
- Add the chopped methi leaves and saute for 2 minutes. It will reduces and dont burn it.(low heat)
- Add the powders and saute well.
- Add 2 cups of water, masoor dal, salt and pressure cook in low to medium flame. (Usually 3 to 4 whistles in my cooker).
- Garnish with coriander.
- Serve hot with phulkas or rice.
The tadka can also be made by separetly cooking the dal. After step 6 directly add the cooked dal , salt, water if needed and simmer for a minute or 2.
Usually tadkas are made using ghee.
For extra flavour and spice, heat 1 tsp of ghee add 1 tsp of chilli powder and pour it over the dal. Garnish and serve.