Daily Dal Tadka – Mung Dal

15 April 2015

Daily Dal Tadka – Mung Dal

Daily Dal Tadka – Mung Dal

15 April 2015
Prep Time
5 min
Cook Time
15 min
Serves
3 Person
Type
Cuisine
Origin

The everyday cooking at our home includes a lot of daal. Almost like a staple, after rice or roti. My elder son was asking last night, why do we have these three everyday? My answer – carbohydrate. But it did get me thinking. Everyday meal planning is no fun. But if you have a large basket of choice of the way to cook the same old ingredients – it could spice up your mealtime, not necesarily literally. The recipe sharing has helped me in a big way, my MIL as well, somewhat. Earlier I used to call her up every time I cooked a Daal or the regular bengali veggies.

Every single time, you can imagine how many times that would have been in last 14 years. Shockingly, she never got bored or irritated telling me. And I also got thinking after this recipe that I am sharing today, that she remembers all those recipes. As opposed to me who has to look up even if I have to cook for the 10th time. So this has been great, I am going to have other things to talk about still with my MIL – mostly about raising two boys (which we have in common).

This is the simplest most daal tadka. And just perfect if you want a light food.

Utensil/ Appliance

pressure cooker and a small frying pan

Ingredients

  • Mung Daal: 1 cup
  • Water: 4 cups
  • Water: 4 cups
  • Turmeric: 1/2 tsp
  • Salt to taste
  • Tadka: 1 tbsp clarified butter/ ghee + 1/2 tsp jeera + 1 pinch asafetida/ hing + 2 whole dried red chillies

Method

Put the daal, water, turmeric and salt in the pressure cooker and bring to one whistle. Turn off the heat and let it steam out on its own. Once the lid opens put it back on slow fire. Prepare the tadka. In the small frying pan heat the ghee and add the hing, then jeera and red chilli. As the tadka crackles swiftly pour it in the daal, mix and cook for a minute and serve. Garnish with coriander leaves.

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