Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Friday, January 14, 2011

Tarka Dal Recipe

Recipe for Tarka Dal:

Variety of Dals at Market in Old Delhi  "Khari Baoli"

Red Lentils/Dal, Chana Beans/Dal, Mong Beans/Dal from Patels
Combining your lentils, beans and/or split peas can give your dal a special flavor.

List of Ingredients for the Dal:

1/3 cup red lentils (masoor dal)
1/3 cup split garbanzo bean (chana dal)
1/3 cup Split yellow mung beans (mong dal)
3 cups of water
1 teaspoon salt
2 teaspoons turmeric

List of Ingredients for the Massala mixture:
2 cloves garlic, finely chopped
2 chillies, roughly chopped
3 cloves
1/2 teaspoon cinnamon
1 tablespoon grated ginger or ginger paste
1 teaspoon cardamom seeds, roasted 
1 tablespoon cilantro, chopped
1 teaspoon cumin seeds
1 medium onion
1/3 cup crushed tomatoes (fresh in season or canned)
3 tablespoons oil

List of Ingredients for the Tarka (Tempered Spices):

1 small onion,
1-2 cloves garlic
4 chilies, fresh or dried
1/2 teaspoon cumin seed
1/2 teaspoon coriander powder
1/2 teaspoon cardamom seeds, crushed
2 tablespoons coconut, grated
1 teaspoon brown sugar
3 tablespoons butter

Step # 1:  Prepare your legumes by soaking them in water for a couple of hours and then cooking them in a pressure cooker with water, turmeric and salt.   Cook on high heat until the pressure cooker whistles, then cook for 12 minutes on low heat.  (You can use a pot, but cooking time increases to an hour or so). After 12 minutes, turn off your stove and let your dal mixture sit in the covered pressure cooker for 30 minutes.  Your dal will have a pureed consistency.  You might want to add a little water if it becomes too thick.

Step #2:  In a skillet, prepare your massala mixture by tempering the onion, garlic, ginger, cloves, cinnamon, cumin, chillies and cardamom seeds in oil.  Cook these ingredients until the oil starts to separate from this spice mixture.  Add the tomatoes and coriander then cook and toss until ingredients looks like a tomato paste.   Add a little of the lentil water at the end to thin out the mixture to your desired consistency. 

Adding Tomatoes to the Massala
Mixing Together Tomatoes and Coriander
Mixing Together All Massala Ingredients so Flavors Merge Together

Step #3:  Open up the pressure cooker and add your massala to the dal mixture, let simmer for around 30 minutes or so in the uncovered pressure cooker.  Add some water to get the mixture to your desired consistency and then stir every 5 minutes.

Step #4:  This final step in preparing the tarka right before your ready to serve.  Add chillies cumin, cardamom, brown sugar and salt into the hot skillet coated with the bubbling butter or gee. Then add finely chopped onion and garlic while tossing ingredients until lightly brown on high heat.  When the spices start crackling and an amazing aroma fills the air, stir in the grated coconut then turn off the heat.

Step #5:  Place the dal in a serving bowl, garnish with the sizzling hot tarka and some chopped coriander.  Your guests will be very impressed. They might even ask you for this recipe.

1 comment:

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