Daal Masala or Daal Tadka

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by: Sonal






Split Pigeon peas (dried) or Toovar Daal or Arhar Daal tempered with Kale, fenugreek and cilantro. An absolute delight for winters.




ingredients

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serves: 4

1/2 cup Arhar / Toovar / Split pigeon peas dried

3-4 in Water

Dried Spices to boil the beans

1/2 tsp Turmeric

Salt to taste

Ingredients for preparing the Tempering :

2 tsp Oil or Ghee :

1/2 tsp Cumin seeds :

1/4 tsp Mustard seeds : optional

pinch Asafetida : a optional

1 whole Dried Red chili : broken into half

1 tsp Garam Masala

1 medium Tomato : chopped fine,

1 tsp Ginger :

1 small Garlic : clove, optional

1 tbsp Kale : dried or 2 tbsp fresh, cleaned and chopped

1 leaves Fenugreek or Methi : tbsp dried or 2 tbsp cup fresh

2-3 leaves Cilantro/ coriander : tbsp fresh, cleaned and chopped.

Nutrition Facts
Daal Masala or Daal Tadka

Servings Per Recipe: 4

Amount per Serving

Calories: 138

  • Total Fat: 3.2 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 11.9 mg
  • Total Carbs: 21.4 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 3.4 g
  • Protein: 8 g
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preparation

1.  Boil the daal or peas with turmeric and little salt in a pan or pressure cooker. If using pressure cooker, wait till 3 whistles and then turn it off and let it sit till the steam escapes. If boiling in a saucepan, bring it to a boil and then boil till the daal or peas are tender and slightly mushy. Adjust the water acoordingly for boiling. Set the boiled daal aside.

2.  Note : if you are using fresh kale and fenugreek leaves, then boil them with the peas or daal. Just add them to the daal when boiling.

3.  If you are using dried greens then use them at the time of tempering.

4.  Tempering : Heat oil in pan. Add asafetida, cumin seeds, mustard seeds and dry red chili. Bring the flame to low and wait till mustard and cumin start crackling.

5.  Now add ginger, garlic and sauté for few seconds. Add chopped tomato or tomato purée or paste to the oil now along with dried greens and cilantro leaves. Sauté for few minutes till everything combines well on low flame, say for 4-5 minutes.

6.  Add garam masala or curry powder, whatever you prefer to use. Sauté for a minute.

7.  Add the tempering to the boiled daal. Adjust the salt and garam masala if required. Boil everything together for 5 minutes and it is done :)… Simple as that.

Cooks' note:
Serve it with warm rice or chapati.
Drizzle some lemon juice if desired.

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