20 September, 2017
Everyday Dal Tadka Recipe
Dal Tadka is the commonest form of making dal and is the most delicious form of dal. Every household has a different way of cooking dal.
Dal or daal is a staple food for the most vegetarians in of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines and we consume a variety of dals. Dals is an encompassing term for dried split beans, peas.
The term dal is used when a pulse is split. The pulse that has it outer hull not stripped is called chilka wali dal eg. chilka urad dal, mung dal chilka or dhuli dal, whole pulses can be referred to as sabut dal.
Dal Bhat is a common food where rice is eaten with dal. But Dals can be eaten with rotis or chapattis as well.
There are different kinds of dals and I am trying to list the different dals that I use. My preferred dal being toor dal.
- toor dal also known as pigeon pea, i.e., yellow pigeon peas or arhar dal
- split moong dal
- split masoor dal
- split chana dal
- split urid dal
Dal is a good source of protein, especially for vegetarians. But all dals do not have amino acids. Dals are traditionally mixed with seeds, nuts, rice or wheat they provide amino acids in the right proportions, making it a complete protein.
Most dals are prepared by boiling dal or a mixture of dal with haldi. Salt and a tadka of spices are added to the dal. Generally, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour.
This recipe I have copied from here.
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