Tarka Dal

下ごしらえ

材料

作り方

手順

1. 1

   Combine yellow split lentils, water, turmeric powder, and salt in a large pot or pressure cooker.

   調理のヒント： Rinsing the lentils removes any dust or debris.

2. 2

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and mushy.

   約25 分

   調理のヒント： If using a pressure cooker, cook for 10-12 minutes on high pressure, then allow natural release.

3. 3

   While the lentils are cooking, prepare the tarka (tempering). Heat vegetable oil in a small pan or skillet over medium heat.

4. 4

   Add mustard seeds and cumin seeds to the hot oil. Let them splutter for about 30 seconds.

   調理のヒント： Be careful not to burn the seeds, as this can make them bitter.

5. 5

   Stir in asafoetida, chopped onion, minced garlic, grated ginger, and green chili (if using). Sauté until the onion turns translucent and lightly golden, about 5-7 minutes.

   約7 分

6. 6

   Add chopped tomato and garam masala to the pan. Cook for another 3-5 minutes, mashing the tomatoes slightly, until they soften and the oil separates from the mixture.

   約5 分

7. 7

   Once the lentils are cooked, mash them lightly with the back of a spoon or a whisk to achieve a creamy consistency, adding a little more hot water if the dal is too thick.

   調理のヒント： The consistency should be like a thick soup or porridge.

8. 8

   Pour the prepared tarka over the cooked dal. Stir well to combine.

9. 9

   Garnish with fresh cilantro before serving.