Papadam Yellow Dal Tadka
Serving size 4
100 gram Cup Masoor Daal
50 gram Moong daal
Half tablespoon Turmeric
1 Liter water to boil
Salt to takse
For Tempering (Tadka)
3 tables spoon of Oil or Ghee
one Onion (Chopped or thinly Sliced)
one small tomato chopped
half table spoon cumin seeds
2 pieces dry red chilli
4-5 garlic cloves chopped
Pinch of Asafoetida
Garnish
Chopped Cilantro and Fried Onion
2Slit Green Chillies
METHOD
1. Wash the Daal and then bring it to boil.
2. Skim off the scum from the Daal, add salt and turmeric alongwith some
chopped onion, tomato, Ginger and Garlic
3. Cook the Daal till it is soft and done.
Make sure the consistency of the Daal is not very thin before tempering.
THE TEMPERING
1. Heat oil or ghee in a pan
2. Add Cumin Seeds and Dry Red Chilli and fry without burning.
3. Add onion, garlic and ginger till golden brown
4. Add a pinch of Hing/Asafoetida
5. Pour the Entire tempering with the oil into the Daal.
Garnish with Cilantro.
This can be served with cooked basmati rice or as a lentil soup.
Serving size 4
100 gram Cup Masoor Daal
50 gram Moong daal
Half tablespoon Turmeric
1 Liter water to boil
Salt to takse
For Tempering (Tadka)
3 tables spoon of Oil or Ghee
one Onion (Chopped or thinly Sliced)
one small tomato chopped
half table spoon cumin seeds
2 pieces dry red chilli
4-5 garlic cloves chopped
Pinch of Asafoetida
Garnish
Chopped Cilantro and Fried Onion
2Slit Green Chillies
METHOD
1. Wash the Daal and then bring it to boil.
2. Skim off the scum from the Daal, add salt and turmeric alongwith some
chopped onion, tomato, Ginger and Garlic
3. Cook the Daal till it is soft and done.
Make sure the consistency of the Daal is not very thin before tempering.
THE TEMPERING
1. Heat oil or ghee in a pan
2. Add Cumin Seeds and Dry Red Chilli and fry without burning.
3. Add onion, garlic and ginger till golden brown
4. Add a pinch of Hing/Asafoetida
5. Pour the Entire tempering with the oil into the Daal.
Garnish with Cilantro.
This can be served with cooked basmati rice or as a lentil soup.
