Dal Tadka (Garlic Dal Fry)

Living half a world away, at times I get a strong yearning for my native land of India, my family & my childhood home. To get through these times of nostalgia, I rely on my favorite comfort food - "Dal Tadka" (aka Dal Fry), a delicious lentil stew tempered with aromatic spices. Its simple & heart-warming flavors remind me of my mom's warm embrace, the innocent laughter of my childhood friends, the cozy comforts of my "rajai" (quilt) in cold winter days. "Dal" is the Indian (Hindi) word for lentil (or lentil stew), and "Tadka" stands for the spices fried briefly in clarified butter (ghee) to release their aroma (this process is called "tempering"). The "Tadka" is the crowning glory of the otherwise unassuming Dal. Added right at the end of the Dal preparation, the sizzling "Tadka" floats like beautiful art on top of the lentil stew and adds an exotic, appetizing aroma as well a vibrant, zesty flavor.

Dal Tadka originated in my native land of Punjab but has now become a popular menu item in most North Indian restuarants. It gained popularity from the ubiquitous "Dhabas" (small restaurants spread all across Indian highways) that serve the most delicious food you can find in the Indian hinterland. The recipe is really quick and easy-to-prepare, and make sure that you have the dinner table set as soon as you prepare the Tadka - the enticing aroma that rises soon as the spices are thrown in the clarified butter are sure to make anyone hungry. Serve it with steamed rice or roti (Indian unleavened bread) and watch your family & guests eagerly devour every spoonful of this pleasurable, satisfying dish. So are you looking for a taste of native India? Then you have to try Dal Tadka :)

DAL  TADKA  (DAL  FRY)  RECIPE

Serves : 2

Ingredients:

1/2 cup Split Pigeon Pea lentils (Toor Dal / Arhar Dal)

1 large-size Tomato; chopped

1 Serrano Green Chilli or to taste (optional); destemmed & chopped

Salt to taste

1/4 tsp Turmeric Powder

2 cups Water

2 tbsp chopped Cilantro (Coriander) Leaves; for garnishing

For Tempering

1 tsp Cumin Seeds

A pinch of Asafoetida; available in Indian Grocery Stores 

1 Whole Dry Red Chilli; broken into two

1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste

1 1/2 tbsp minced Garlic

1 tbsp Oil or Clarified Butter (Ghee)

How to make Restaurant-style Dal Tadka

1. Rinse the lentil thoroughly till the water runs clear. Drain & keep aside.
2. In a medium saucepan, add the water, lentils, salt, turmeric powder, green chillies & tomatoes. Stir and bring to a boil. Lower the heat to medium-low & cover the pan. Simmer the lentil for 20-25 minutes till the lentils are mushy. Add water, if required to get the desired consistency (Dal is usually of a medium consistency).
3. As soon as the lentils are cooked, heat oil/clarified butter in another pan. Add asafoetida & cumin seeds, once the cumin seeds begin to change color, add broken red chilli & garlic & saute for a minute. Add cayenne pepper. Stir & remove from heat.
4. Transfer the garlic-mixture to the hot lentils. Stir & cook for another minute. Remove from heat & transfer to a serving bowl. Garnish with chopped cilantro leaves. Serve with steamed rice or roti.

TIPS

Clarified Butter is not only essential to get the restaurant-style flavor but is also the most important ingredient which enhances the flavor of the Dal tremendously, which is why restaurants use a lot of clarified butter. Though in my recipe, I have tried to use only as much as needed. If you have any restrictions with using clarified butter (example, dietary) then replace it with oil - unfortunately, there will be a certain loss of flavors & aroma in this case.

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Punjabi Dal Makhani

Dal Makhni / Dal Makhani (Dal : lentil; Makhni / Makhani : buttery) is the undisputed king of Indian lentil preparations. Its crown is well-deserved - owing to its rich, creamy and spicy mouth-watering flavors, Dal Makhni / Dal Makhani can be served on its own as the main dish while other lentil preparations typically go well when accompanied by a side dish of veggies. Dal Makhni originated in "Punjab", but its great taste has spread its fame far and wide across India - it is a key menu item in all restaurants that serve North Indian cuisines, both in India and abroad. One strange tip about Dal Makhni is that it tastes better the day after it is prepared. It is usually served with roti, paratha or a bowl of steamed rice.

It is not easy to get the authentic "Punjabi" taste of Dal Makhni/Dal Makhani. The cooking process and the diversity of ingredients - whole black lentil (urad), red kidney beans (rajma), cream, masalas (spices) add to the complexity of preparing this dish. After tasting the dish at many restaurants and friends' parties, and experimenting with multiple variations of Dal Makhni's recipe, I have concluded that my Mom's style of preparation is the real "Punjabi" deal. I also find her recipe healthier because she uses yogurt instead of adding dollops after dollops of cream, and oil instead of butter. So I have taken her permission to post her recipe - thank you Mom! I should have listened to all the neighbors, friends & family that have sung praises about your Dal Makhni over the years, rather than hunting round the world only to find that the key to unlocking this brown-brown liquid gold was always at home. Sometimes it is good to leave well enough alone :)

PUNJABI  DAL  MAKHANI  RECIPE

Makes 4 servings
   
INGREDIENTS: 

1/2 cup Whole Black Gram (Sabut Urad)

2 tbsp Red Kidney Beans (Rajma)

Water

1 tsp Cumin Seeds

1/4 tsp Asafoetida (Heeng)

1 cup finely chopped Onion

1 tsp minced fresh Garlic; peeled

1 tbsp minced fresh Ginger; peeled

1 cup fresh Tomato pulp

1-2 Serrano Green Chillies or to taste; destemmed & finely chopped

1/4 tsp Turmeric Powder

1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste

1/2 tsp Garam Masala Powder

Salt to taste

1 tbsp Oil

2 tbsp plain Curd; smoothened

1/4 cup + 1 tbsp Cream

For Garnishing:

1/2 inch Ginger piece; peeled & cut into thin strips

1 tbsp finely chopped fresh Cilantro (Coriander) leaves

1 tbsp Cream 

HOW  TO  MAKE  DAL  MAKHNI

1. Rinse the whole black gram 2 to 3 times thoroughly. Drain.
2. Add black gram, red kidney beans, 3 1/2 cups of water, turmeric powder & salt into the Pressure Cooker. Pressure cook till the black gram & kidney beans are soft. Once the steam/pressure has subsided completely, remove the lid. Cook uncovered for 15-20 minutes on low heat while stirring at intervals. If the mixture becomes too thick add water accordingly to prevent the contents from sticking to the cooker's bottom. Mash the contents well with a masher. Keep aside.
3. In a bowl, mix cream & the smoothened curd thoroughly. Keep aside.
4. Heat oil in a non-stick deep pan on medium heat. Add cumin seeds. Once the cumin seeds begin to change color, add asafoetida. Mix.
5. Add chopped onion & sauté till it turns golden brown in color.
6. Add ginger & garlic. Sauté for half a minute.
7. Add the tomato puree & sauté till the oil starts to separate from the mixture.
8. Add green chillies, cayenne pepper, cream-curd mixture. Mix well & cook for 2 minutes while stirring constantly.
9. Add the cooked grams. Mix well.
10. Add garam masala powder & cook on low heat for 15 minutes or till the mixture is of a thick consistency. Keep stirring at regular intervals.
11. Adjust seasonings to your taste. 
12. Transfer it to a bowl. Garnish with ginger strips, chopped cilantro leaves and cream. Serve hot with naan, paratha or rice.

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Punjabi Sukhi Dal

Punjabi Sukhi dal (Dry tangy spicy lentil) is another popular dish of North India which is not only delicious and easy to make, but also full of nutritional benefits. The primary ingredient in this recipe is Dhuli Urad dal (Split skinned black lentil), also known as white lentil. White lentil, like other lentils and pulses, is a good source of proteins and dietary fibers. It is low in fat and rich in B-complex vitamins, calcium and potassium. Punjabi Sukhi Dal dal is best served with Indian flat-breads like roti or paratha.

PUNJABI SUKHI DAL RECIPE

Serves : 2

INGREDIENTS:

2/3 cup split skinned Black Lentil (Dhuli urad dal)
2 medium-sized Tomatoes; chopped
1 medium-sized Onion; chopped
2 Green chillies or to taste; de-stemmed & chopped
1 inch Ginger julienne
Salt to taste
1/4 tsp Turmeric powder
1 and a half tbsp of Oil
A pinch of Asafoetida (Heeng)
1 tsp Cumin seeds
1/2 tsp Red chilli powder or to taste
1/2 tsp Garam masala powder
2 tbsp Fresh cilantro leaves; chopped
2 tsp Lemon juice

How to make Punjabi Sukhi Dal

1. Wash & rinse the lentil till the rinsing water runs clear. Soak the lentil in 2 cups of water for 3-4 hours. Drain the water.
2. Boil 3 and a 1/2 cups of water in a deep pan.
3. Add soaked lentil and let it cook on low heat till it gets just done, soft but not overcooked - ensure that the grains remain separate. Strain & set it aside.
4. Heat oil in a non-stick pan on medium heat. Saute cumin seeds and asafoetida. When the cumin seeds begin to change colour, add chopped onion & sauté till translucent.
5. Add chopped tomatoes and sauté till the tomatoes soften.
6. Add salt, red chilli powder & turmeric powder. Mix. 
7. Add the boiled lentil and garam masala powder to this mixture. Adjust salt to your taste. Mix very gently.
8. Cook till all moisture evaporates. Stir gently & occasionally so that the grains don’t break and stick to the bottom of the pan.
9. Add lemon juice. Mix.
10. Transfer to a serving bowl. Garnish with cilantro leaves, green chillies and ginger julienne. 
11. Serve hot with paratha or roti.

NOTE: Split skinless black gram is white in color, this is because while the outer skin is black but the inner kernel is white. The name is a little confusing :)


TIPS:

Lentils sometimes contain tiny stones as impurities, so make sure to pick those out before washing the lentils.

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