Sometimes, all you need is a plate of hot, simple food, without any frills. Dal tadka, white rice and potato curry is my go-to menu for such days. I love eating the dal tadka with phulka rotis, any simple vegetable curry and a salad – healthy food at its best.
I don’t know where I picked up the way I make dal tadka, but I remember preparing it the same way ever since I was in college. It is a favourite on rainy days with the OH.
Here is the recipe that I use.
Ingredients (for 2 people):
1 small cup of toor dal (boiled with a little water – I give it about 4 whistles in a pressure cooker)
Salt to taste
A pinch of asafoetida (hing)
About 4 cloves of garlic (peeled and very finely chopped)
A 1-inch piece of ginger (peeled and finely chopped)
2 medium-sized tomatoes (finely chopped)
2 medium-sized onions (finely chopped)
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon cumin (jeera)
Turmeric powder to taste
Red chilli powder to taste (optional)
2 green chillies (slit lengthwise)
Juice of 1 lemon
A small bunch of fresh coriander leaves (finely chopped)
1. Heat the oil in a pan. When the oil is nice and hot, add the mustard seeds. Let them splutter.
2. Add the cumin. Let it turn a little brown.
3. Add the chopped ginger, garlic and onions and fry for a while, till the ginger gets soft and the onion and garlic gets brown.
4. Add the chopped tomatoes. Add salt to taste and a bit of water, and mix well. Cook till the tomatoes get mushy.
5. Now, add the boiled toor dal, slit green chillies, more salt (if required), red chilli powder to taste (if using), turmeric powder to taste and the asafoetida. If needed, add more water. Cook everything together for 7-8 minutes on a medium flame.
6. When the dal is almost done, add the lemon juice and finely chopped coriander. Mix well.
How do you make dal tadka?
What is your favourite home-cooked comfort food for gloomy days?