Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
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  • Friday, December 09, 2005


    On one of those days...

    Sometimes, you just want to get away from the hoohaas and settle down with something simple and wholesome. With all the festivities and holiday humdrum going around, food has taken the centrestage. Recently our meals have comprised of anything and everything from being fancy to exotic. But today, I just felt like taking things easy. With the thick blanket of snow outside, i just want to cuddle on my couch, watch a good movie and have a simple and satisfying lunch. And there's nothing simpler I can think of than a big bowl of rice, drowned in Dal (Indian lentils). As I have said many times before, Dal is cooked in many ways all over India. I, myself, make atleast ten or more variations of it. A few of those can be seen here, here and even here. This recipe is one that me and hubby crave for after every couple of days. It hardly takes any time and effort, but yet still feels like a meal fit for a King. Afterall, are we no less? Tadka Dal (Lentils with a Spicy Tempering)

    Ingredients: 1 cup red lentils (lal masoor) 2 cups water 1 small onion sliced 2-3 green chillies, chopped 1 medium-sized tomato, chopped 2 cloved of garlic, sliced salt, to taste 1/4 tsp turmeric powder 1/4 tsp red chili powder 1 tsp cumin seeds 1 tsp fennel seeds (saunf) a pinch of asafoetida powder (hing) 1 tbsp ghee Method: Boil lentils with onions, tomato, green chillies, garlic and turmeric powder till lentils soften and pulp. Add salt and stir well. In a small frying pan, make tempering by heating ghee and frying cumin seeds, fennel seeds, red chili powder and asafoetida powder till it all starts to sizzle. Add tempering into dal and stir well. Serve warm over rice.

    19 Comments:

    Anonymous Anonymous said...

    Ah ! finally i found someone posting red masoor dal recipe. shall try it tomorow.
    priya,ar

    12/09/2005 01:41:00 PM  
    Blogger Anthony said...

    i always love a little garlic with the tempering.. don't know why... Anthonyskitchen

    12/09/2005 01:43:00 PM  
    Blogger Anthony said...

    I have already writtten the recipe. Will cook tomorrow and photograph it lol....

    12/09/2005 01:44:00 PM  
    Blogger rokh said...

    dhal is my favourite with chapatti!!

    12/09/2005 03:54:00 PM  
    Blogger Meena said...

    Priya: Let me how it goes Priya, and thanks for visiting! :o)

    Anthony: I love garlic too. I think it really perks up the flavour of the dish.

    Rokh: Hi Rokh! I like it with chapatis when the dal is nice and thick; and LOVE it with rice when its a little watery!

    Thanks a lot for stopping by guys! See you soon.

    12/09/2005 04:14:00 PM  
    Blogger Michele said...

    Meena, I love your recipes, they are all new to me and I can't wait to try some of them!

    12/09/2005 04:57:00 PM  
    Blogger Meena said...

    Hi Michele!

    You should definitely try them. I know you'll enjoy the varied flavours in every dish, after all, Indian food rocks! ;o)

    12/09/2005 05:58:00 PM  
    Blogger Anika From Darwin said...

    I thought 'tempering' was a word only used by my family!!! Hehe!!

    Looks great!! I too love dal!! I usually put a little bit of coconut milk in to make it thicker.

    12/10/2005 01:03:00 AM  
    Blogger Priya Bhaskaran said...

    I havent treid with red lentils. Will give a try this week.

    12/10/2005 01:52:00 PM  
    Blogger Priya Bhaskaran said...

    Meena I tried your Red lentil recipe this morning. It turned out so tasty. My husband really liked it. Thanks for sharing this recipe.

    12/12/2005 01:31:00 PM  
    Anonymous paz said...

    I'm going to the kitchen to see if I have the ingredients right now! I'm starved!

    Paz ;-)

    12/12/2005 05:44:00 PM  
    Anonymous paz said...

    Ummm... what is asafoetida?
    Paz

    12/12/2005 05:52:00 PM  
    Blogger Meena said...

    Priya: Your most welcome Priya1 I'm so glad you both liked it.

    Paz: Definitely try it out Paz, wonderful and easy for this cold season.

    Asafoetida is a kind of spice powder readily available at the local Indian grocery store. It is called as "Hing" in hindi and is often used in the tempering of Dal. You can just omit it if you don't have it, it won't affect the recipe much.

    Hope you like it!

    12/12/2005 05:58:00 PM  
    Anonymous paz said...

    Yay! I made it! I'm excited! Thanks for the explanation of the Asafoetida. I'll have to look for it and left it out this time, since I didn't have it. Also, I didn't have any red lentils on hand and used the green lentils instead. Despite that my meal tasted GREAT! I'll probably blog about it tomorrow. THANKS, Meena.

    Paz (Very satisfied and happy!)

    12/12/2005 10:20:00 PM  
    Blogger Blue Wit said...

    I tried this out last night and my husband loved it... he said he couldn't stop eating!

    12/09/2009 05:09:00 PM  
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