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Hariyali Dal Tadka
By : Ash
Category : Lentils, North indian, Daals and curries
Servings : 4 t
Time Taken : 15-30 mins
Rating :
Method
  1. Clean, wash and soak dals for 30 minutes.
  2. Boil and cook dals with 4 cups of water and a pinch of salt, turmeric powder, crushed ginger and 4 cloves of crushed garlic (dal should be soft but not mushy).
  3. Heat ghee in a pan and fry onions till pinkish brown.
  4. Add the remaining crushed garlic and fry for a minute.
  5. Add the chopped tomatoes and red chilli powder and stir fry till tomatoes are soft.
  6. Now add the chopped spinach, dill and fenugreek leaves and the salt mix and cook for five minutes.
  7. Add the cooked dal mix and the prepared dry roasted powders and cook on low flame for 5 to 7 minutes.
  8. Adjust salt and mix in the lemon juice.
  9. Switch off the flame.
  10. Prepare tadka by heating 2 tbsp ghee in a skillet, add mustard seeds and when it starts to crackle add cumin seeds, coriander seeds, slit green chillies, ginger strips and a pinch of turmeric and fry for a minute.
  11. Pour this hot tadka over the dal at once and mix.
  12. Garnish with chopped green coriander and serve with naan, pulao and pickles.

Note: You may pressure cook dal with 2 cups of water till one full whistle for quick cooking.
Do not cover cook the daal after adding the greens as the greens lose their colour and freshness.

Click here for more dal recipes | Gujarati Recipes
Image: Wikimedia Commons Southofindia

Ingredients:
3 tbsp channa dal
3 tbsp tur dal
4 tbsp masoor dal
4 tbsp moong dal
2 tbsp urad dal
1 cup tightly packed fenugreek leaves - plucked, washed and drained
1 cup spinach tightly packed, chopped (leaves only)
1 cup dill tightly packed, chopped (suva bhaji)
1 big onion, chopped
1 big tomato, deseeded and chopped
8 cloves garlic, peeled and crushed
1&1/2 inch ginger piece, cleaned and crushed
1/2 tsp turmeric powder
1 level tsp red chilli powder
3 tbsp oil or ghee
2 tbsp lemon juice
Salt to taste
3 tbsp fresh green coriander leaves chopped for garnishing

For tempering:
2 tbsp ghee
1 tsp mustard seeds
1 tsp ginger thinly cut into strips
2 green chillies slit
1 tbsp cumin seeds
1 tbsp coriander sseds slightly crushed
A pinch of turmeric powder

To be lightly dry roasted and powdered
5 black peppercorns, 2 cloves, 1/4 tsp fenugreek seeds, 1 green cardamom, 1 tsp cumin seeds, less than half inch piece cinnamon stick, a pinch of nutmeg grated (jaiphal), 1 blade of mace (javitri)

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