Written by Meena Agarwal on December 9th, 2005 |
Sometimes, you just want to get away from the hoohaas and settle down with something simple and wholesome. With all the festivities and holiday humdrum going around, food has taken the centrestage. Recently our meals have comprised of anything and everything from being fancy to exotic.
But today, I just felt like taking things easy. With the thick blanket of snow outside, i just want to cuddle on my couch, watch a good movie and have a simple and satisfying lunch. And there’s nothing simpler I can think of than a big bowl of rice, drowned in Dal (Indian lentils). As I have said many times before, Dal is cooked in many ways all over India. I, myself, make atleast ten or more variations of it.
This recipe is one that me and hubby crave for after every couple of days. It hardly takes any time and effort, but yet still feels like a meal fit for a King. Afterall, are we no less?
Tadka Dal (Lentils with a Spicy Tempering)
- 1 cup red lentils (lal masoor)
- 2 cups water
- 1 small onion sliced
- 2-3 green chillies, chopped
- 1 medium-sized tomato, chopped
- 2 cloved of garlic, sliced
- salt, to taste
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds (saunf)
- a pinch of asafoetida powder (hing)
- 1 tbsp ghee
- Boil lentils with onions, tomato, green chillies, garlic and turmeric powder till lentils soften and pulp. Add salt and stir well.
- In a small frying pan, make tempering by heating ghee and frying cumin seeds, fennel seeds, red chili powder and asafoetida powder till it all starts to sizzle.
- Add tempering into dal and stir well.
Serve warm over rice.