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Vegetable Pies are called 'tortas' in South Italy
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Adding a little milk while cooking cauliflower ensures that it retains its white colour.
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| Tadka Dal |
Added: 29th Feb, 2008 | Viewed 1357 times |  |  |
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| I adapted this from Tarla Dalal's "Dals" cookbook. The recipe is simple and is easily made from staples in your fridge and pantry. I tweaked it a bit by adding daal masala and increasing the cooking time on low heat. The original recipe suggests pressure cooking, a process that I skipped. |
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| Ingredients |
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1 cup red masoor dal [split red lentils]
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1/2 cup yellow moong dal [split yellow lentils]
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2 green chillies, slit
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1 tsp grated ginger
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1 tsp finely chopped garlic
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1/4 tsp turmeric powder
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1 tsp dal masala or chaat masala [optional]
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salt to taste
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1/2 tsp mustard seeds
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1/2 tsp nigella seeds [kalonji]
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1 whole dry red chilli
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1/2 cup onions, finely chopped
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1/2 cup tomatoes, finely chopped
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2 tbsp ghee
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1/4 cup freshly chopped coriander leaves |
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| Method | Combine red and yellow dals in a large saucepan with 5-6 cups of water. Add green chillies, ginger, garlic, turmeric powder and salt. Simmer on medium heat, uncovered for 25 minutes until the dals is cooked and tender. Remove chillies with a slotted spoon and blend the dal with a hand blender.
In a small saucepan or frying pan, heat ghee. When hot, carefully add mustard seeds, nigella seeds and red chilli. When the seeds start crackling, add the onions and tomatoes. Sauté for 5-6 minutes. Add this tempering to the dal along with the dal masala. Reduce heat to low and simmer gently for 15 minutes bringing to a boil. Remove from heat, garnish with freshly chopped coriander leaves and serve hot with steamed rice. |
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