Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.
As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .
Recipe for Dal Tadka:
1 Cup Toor dal /Split Pigeon peas
1/2 Cup Urad Dal Split / Split Black gram
1/2 Cup Moong dal split / Split Mung Beans
3 Green Chillies slit
1 Tsp Kasuri Methi (dried Fenugreek)
1.5 Tsp Jeera / Cumin seeds
1/4 Tsp Haldi /Turmeric
A generous pinch of hing /Asafoetida
1/2 Tsp Mustard
1/2 Tsp Ginger finely chopped
5 Garlic Pods thinly Slit lengthwise
Salt to Taste
1/2 Tsp Red chilli Powder
4 Dry red Chiilies (Whole)
2 Tsp Ghee
1/2 Tsp Oil
Juice of 1 Lemon
Water to boil dal
Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.
Roast chopped garlic in 1/2 tsp oil until they turn nice golden brown in colour.
Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .
Serve hot with Rice ,Phulkas or Roti.