Tastes of Our Heritage: Dal Tadka (by Renee)

Introduction

As a tasty, nutritious, and cheap protein source, Dal (lentils) constitutes an integral part of the Indian diet. Growing up in a vegetarian household, Dal was a staple dinner food because of its high protein content and ability to pair well with a variety of other dishes. Now that I am in college, I do not eat Indian food as often, but whenever I am preparing an Indian meal, I am sure to include my favorite preparation of Dal—Dal Tadka (fried lentils)—which is soupy lentils tempered with spices. Eating Dal Tadka evokes memories of my childhood and bonding with my family at the dinner table.

Recipe (serves 4-6)

1 cup toor dal

Cooked toor dal has a nutty, earthy flavor with a soft texture.

2 ½ cups water

1 ½ teaspoons salt

¼ teaspoon turmeric

Tumeric has a sharpy and earthy flavor, with hints of ginger.

3 tablespoons ghee (clarified butter)

1 cup tomatoes, chopped

½ teaspoon cumin seeds

Cumin seeds pack a nutty, peppery flavor.

½ teaspoon mustard seeds

Mustard seeds impart a sweet, nutty flavor.

⅛ teaspoon asafetida

Asafetida, which comes from the powdered gum resin of large fennel-like plant, imparts a very strong onion-garlic flavor and is used in small quantities to Indian dishes. The taste is bitter and acrid but when fried lightly can inject wonderful aroma and flavor.

2 whole dry red chili peppers

Dried red chili peppers give a longer, slower burn than fresh chili and also impart a sweet, raisin-like flavor.

2 bay leaves

Bay leaves add a complex, tea-like aroma when stewed into dishes.

2 teaspoons ginger, finely shredded

Ginger is aromatic, spicy and pungent.

¼ teaspoon garam masala

Garam masala translates to “warm spice mix” and is composed of spices such as cinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander and cumin. Every Indian household has a different recipe for the ratio of spices, or which spices are used. Garam masala can also be purchased pre-mixed from many grocery stores.

Instructions:

1. Wash and soak toor dal in 3 cups of water, for at least one hour. After soaking, dal will double in volume. Drain the water.

- My dad often does this step in the morning before leaving for work, so that way the dal was ready to be cooked when he got home.

2. Put dal, 1 tsp. of salt, turmeric, and 2 ½ cups water into a pressure cooker. Cook on medium-high heat.

3. When the pressure cooker begins to steam, turn the heat down to medium and cook for five more minutes.

4. Turn off the heat, waiting for the steam to escape before opening the pressure cooker. Dal should have a soft texture. If a thinner consistency is desired, add more water.

5. Heat the ghee in a saucepan. Once hot, add cumin, mustard, asafetida, and red chili. Once the seeds crack, add bay leaves and ginger. Stir for a few seconds.

- My dad often tests if the pan is hot enough by adding one cumin seed; if it cracks, the pan is sufficiently heated.

6. Add tomatoes and ½ teaspoon salt. Stir until the tomatoes become tender and mushy.

7. Add garam masala. Cook for one minute.

- At this point, the aroma of the spices has filled our home, leaving us hungry in anticipation of dinner.

8. Pour the seasoning over dal. Mix while cooking for another minute.

9. Dal fry is ready and can be served as a main dish with naan or roti (Indian flat bread) or plain rice.

Pictures