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Sabut Masoor Dal with Tadka

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  1. Indian Cuisine
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photo by Kavita Sanwal

brown lentil
Also known as : white brown lentils
Brown lentil is used in sprouts, fillings, slow-cooking. This is the hardest form of lentil and takes time to get cooked. It can be soaked overnight so that it can be easily cooked the next day....
  • sabut masoor dal
2.5 cups Water
Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
  • agua
  • Sal
  • pani
1/2 teaspoons Turmeric powder
Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
  • haldi powder
1 teaspoons salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
For the tadka: (Optional)
1 onion
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
2-3 tablespoons olive oil
olive oil Consisting of a blend of refined oils made from olives - mixtures of virgin and olive oil treated with high heat to neutralize the taste, allowing mass production. Scientifically olive oil is supposed to be a healthier choice of oil due to the fact that it has higher ratio of...
  • aceite de oliva
  • Sal
  • Jaitun ka tel
1 teaspoons cumin seeds
cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
  • comino
  • Jeera
garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
  • ajo
  • Sal
  • Lashun
About The Chef
Lives in : Nainital India I enjoy cooking Chinese and am here to share my recipes and discoveries of food. I can speak Japanese fluently and am trying to learn Japanese cuisine now.

Sabut Masoor Dal with Tadka

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Dals are the staple food consumed all over India. I enjoy mine without the Tadka(fried spice topping) and the Sabut masoor dal is one of my personal favorites .
  • After Two whistles, turn the flame low and let it simmer for about 10 minutes.
  • For the Tadka, heat some oil in the pan.
  • Step-1

    Rinse the dal and put it in a pressure cooker. Add water to it.

  • Step-2

    Further add in the turmeric powder and salt and close the lid.

  • Step-3

    Turn on the flame on high and let the dal cook.

  • Step-5

    Turn the flame off. And the dal should be ready.

  • Step-7

    Add the cumin seeds and let them splutter.

  • Step-8

    Then add in the chopped onions and chopped garlic cloves and fry them till the onions turn golden brown in color.

  • Step-9

    Pour this tadka over the dal and mix and enjoy

  • Step-1
  • Step-2
  • Step-3
  • Step-5
  • Step-7
  • Step-8
  • Step-9
Garnishing Ideas
  • You can garnish dark color dals like this one with cream or a spoon of yogurt
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