Special Dhal

Special dhal

A kitchen, which is a blissful place for people those are used to cooking,could be a dreaded territory to the novices.Kitchen could be really cruel to the person who can’t cook to save his life, but is  suddenly left on his own to fix meals.Many people start their journey to kitchen with whole lot of enthusiasm, but get exhausted with all the cutting fingers while chopping veggies, burning food, excess of seasoning or ending up with bland food.

So when one such person send me his version of cooking a regular dhal, I couldn’t stop myself from trying it.
Hey SK
, I can imagine what you must be going thru’, but believe me everyone starts this journey the same way (I still burn food, hell lots of time;-) ).
Honestly speaking I was bit skeptical, while adding coriander powder and garam masala powder, but I went with your recipe and it was unbelievably yummy !

I would suggest you to venture more in kitchen,who knows one fine  day you might become the great SK (sanjeev kapoor… ofcourse).For now, I will only say…you  gave me tough competition ..dude!

Regarding the name special dhal, well, I couldn’t find a more appropriate name for that.

Special Dal
 
Author:
Recipe type: Dal recipe
Serves: 2
Prep time:
Cook time:
Total time:
 
Spicy tadka dal made with yellow moong dal (lentils)
Ingredients
  • Moong dal (yellow split dal) ½ cup
  • Onion 1
  • Tomato 1
  • Green chillies 1-2
  • Oil 1-2 tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ¼ tsp
  • Garam masala powder ¼ tsp
  • Jeera powder less than ¼ tsp
  • Salt as per taste
  • Curry leaves and cumin seeds for tempering(optional)
Method
  1. Wash and soak moong dal for 20 minutes
  2. Now take some oil in a pan, add chopped onions and saute them till light brown in colour
  3. Add chopped tomatoes, green chillies and all dry masalas.Fry it for some more time
  4. Add soaked dal ,salt and water and let it boil for few minutes
  5. Cover it and let it simmer  for few more minutes until cooked
  6. Now whisk it with manual whisker and adjust the consistency of dal
  7. It taste good without tempering, but if preferred, you can temper it with curry leaves and cumin seeds (just take 1 tspn of oil, add curry leaves and cumin seeds and heat it, till cumin seeds turn brown in colour.Add it while still hot into boiling dal and simmer it for few minutes)
  8. Garnish it with coriander leaves and serve with white rice, pulav or roti

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6 thoughts on “Special Dhal

  1. Hey, I tried out this Dhal recently and it came out really well. It was the first time my husband praised my Dhal :0)

  2. heynicerecip….

  3. Hi Zlamushka ,
    It’s a pleasure,receiving comments frm u.The moment i read it,i was wondering wht does Tompa means?(pls Excuse me for my silliness).After unsuccessful Google-ing,i went back on ur site,and when i came to know wht does it means…………I m still grinning over my folly

  4. hi alka,
    I am a hge fan of dal dishes, but my Tompa is even bigger. Yours look like the one we could have right now.

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