Tadka dhal is an everyday staple across South India. Ingredients Dhal ½ cup moong dhal, washed 2 cups water Seasoning 2–3 tablespoon cooking oil 3–4 tablespoon finely diced onion 2 cloves garlic, chopped 1 small sliver of ginger, chopped, or…
Ingredients 4 ea. (400 g) medium onions, chopped as fine as possible 1 small chilli 2 large cloves of garlic, chopped finely or crushed Ginger (about the same as the garlic in size), finely chopped 250 g split red lentils…
Ingredients ½ cup toor dal 2 cups water 2 handfuls of methi leaves (only the leaves without the tender stem) 3 tomatoes 1 big onion 1 pinch of turmeric powder 1–2 green chillis, sliced 10 whole black peppercorns 1 small…
This is a variety of dal, the common staple food of South Asia made with dal forming a stew or thick soup. Dal is the name for split legumes in many South Asian languages (see dal page). Khatti translates as…
Dal makhani is a delicacy from Punjab, India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamy texture. It had ‘malai’ (cream) or fresh butter added to it. When cooked at home these days,…
Ingredients 200 g yellow moong dal 4 green chiles 8–10 g fresh whole ginger Salt to taste 1 pinch coriander powder 1 tbsp ground pepper 1 pinch red chile powder Oil Procedure Soak the dal in water for 1 hour.…