As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Wednesday, January 5, 2011

Fodni-cha Varan (Tadke waali Daal )

'Dal tadka' is one of the most common preparations in our households. Each family has its own way of making this and its surprising how combining identical ingredients in one's own style can make this humble preparation so unique! This version of Dal-tadka conceived by my grandmother is best had with Dahi-Chawal... Yes, stop cringing... Dal and Dahi may not be a combination you would normally think of, but don't judge before you try it :) And if not, make this along side any regular sabzi and dig in with warm chapatis or steamed rice. Bon appetit!

1 cup Arhar daal (cooked)
2 tbsp Oil
1-1/2 tsp Rai (Mustard seeds)
2 Garlic cloves (mashed)
1/2 tsp Turmeric powder

1 tbsp Red Chilli powder + a little extra if you like it spicy!
1 cup water
Salt (as per taste)
Coriander leaves, chopped

1.)  Pressure cook the Daal with water in a 1:2 proportion, so that it is cooked but not runny.
2.)  Heat the oil in a thick bottomed vessel. Add the mustard seeds. When the mustard seeds start sputtering, add the turmeric powder and garlic (mashed using a mortal-pestle).
3.)  Keep a cup full of water ready. Once the garlic begins to turn golden brown, add the Red chilli powder and stir the contents to keep the chilli powder from burning. Immediately add the water to the 'tadka'.
4.)  Bring the water to a simmer. Add the cooked daal and salt and mix well. Add a little more water to adjust the consistency of the Daal to your liking. Garnish with coriander, and Eat!

Once again, I seriously recommend you try it with Dahi-Chawal. If you like it, this will most likely become a favorite on your list of comfort foods... or there's always the Chapati's and Steamed rice :)

1 comment:

  1. thanx for sharing this Fodni-cha Varan (Tadke waali Daal ) recipe, my family is crazy for palak paneer , this is so easy n looks delicious

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