Dhal Tadka

The best part in cooking dhal tadka is the smoking part. Yes, we Indians do have smoked dishes and dhal tadka are among many. Dandelions are very much excited as i am with the fun part of heating coal and creates smoke of our own. The point of lighting smoke in this delicious dish is to give that beautiful smoky flavor and taste.

The gorgeous vibrant yellow of this dhal is absolutely a feast to eyes. The redness of the tadka compliments well to this dish. The dhal are cooked to perfection for a comforting meal. I can have this dhal alone with steamed white rice for a hearty lunch or serve with roti or pratha.

This typical Indian dish which usually served in hotels or restaurants, can easily prepare at home now. It's thick,creamy and luscious which will make everyone asking for second helping at dinner table.

Ingredients

1 cup toor dhal

1/3 cup moong dhal

2 cloves garlic,chopped

1"inch ginger, chopped

1 green chilly,slit

1 tomato,chopped

1 onion,chopped

3 cups water

1/2 tsp cumin seeds

3/4 tsp red chilly powder

1/2 tsp turmeric powder

1/2 tsp garam masala

3/4 tbsp dried kasthuri methi

Handful chopped coriander leaves

Salt to taste

2 tbsp vegetable oil

For Smoking The Dhal

1 coal

1 tbsp ghee

For Tadka

1 tbsp onion

2 tbsp ghee

1 cloves garlic,chopped

1/3 tsp cumin seeds

1/4 tsp hing

1/4 tsp red chilly powder

Methods

Wash both the dhal and soak for 1 hours

Add the dhal into a pressure cooker and add 3 cups water. Cook for 4 whistles.

Once the dhal cooked, using a laddle slightly mash the dhal.

Heat oil in a pan and add the cumin seeds. Once the cumin seeds splutters, add the onion and cook till turns translucent. 

Add the ginger and garlic. Saute for 30 seconds. Add the green chilly and cook till the mixture turns light brown.

Add the turmeric powder,garam masala and chilly powder. Cool for couple of seconds.

Add chopped tomatoes and salt. Cook till the tomatoes soften.

Pour the tomatoes mixture to the cooked dhal. Stir.

Add kasthuri methi and coriander leaves. Cook for another 5-7 minutes.

For Smoking The Dhal

Prepare a small stainless steel bowl. Light a coal on fire for 2 minutes.

Place the hot coal in the bowl add 1 tablespoon ghee ovee the coal to release smoke.

Placd the bowl in the pot containing cooked dhal and cover with lid.

For The Tadka

Heat ghee in a pan, add cumin seeds. Fry for 30 seconds. Saute onion and garlic.

Add the hing and chilly powder. Saute for few seconds.

Remove the coal from the dhal and add the tadka mixture. Stir and serve.

Notes

• For cooking the dhal,adjust water accordingly.
• If the gravy are too thick, adjust water as your preference.