Dal is always such a comforting meal. Dal is basically lentils that are cooked and tempered, or in this case, tempered and then cooked. Dal is made in most Indian homes everyday in different forms. There are a number of lentils and also as many Dal varieties. Dal Makhni, Hari Moong ki dal, Rajma, Goan style Lobia curry, Mudda Pappu, are all different varieties of dal.
This recipe is so basic that even beginners can make it in a jiffy. Little children can be fed this without any qualms. In most Indian homes, dal is the first food given to infants after they are waned from milk. This present recipe of one pot tadke wali dal is so simple and perfect for those days when one is in a hurry, or is too tired to cook something elaborate. What is more, the dal is ever so nourishing.
This same recipe can be followed with Arhar/Tuvar dal (Pigeon peas) also. I taught my daughter to make this type of dal right when she was in class 8, so that she need not depend on anyone in case I am travelling. It is important for children to,learn basic cooking, which will help them in the long run, from depending on takeaways. Home cooked is always best.
Here is the recipe for the simple one pot Tadke Wali Dal-
Ingredients:
Moong dal 1/2 cup washed and soaked for 15 minutes
Tomato 1 chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Curry leaves a few
Green chilli 1 chopped
Ginger -garlic paste 1/2 tsp
Salt as required
Oil for sauteing
Ghee 1 tsp
Lemon juice 1 tsp (optional)
Directions: Rinse and soak the Moong Dal for 5 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds. Now drain water from the dal and add the moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve. Enjoy with hot phulkas, rotis or rice.
STEPWISE RECIPE FOLLOWS:
1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.
2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.
3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.
NOTES:
1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.
2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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