Kavita Singh's Tardka Daal

Name: Kavita Singh's Tardka Daal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 cups orange lentils (Masoor Daal); 4 cups water; 2 teaspoons salt; 1 teaspoon turmeric powder; 1 teaspoon young ginger root, minced; 2 garlic cloves, minced together with the ginger; 1 green chili pepper (optional); 2 tablespoons oil; 1/2 onion, chopped; 1 large tomatoes, chopped; 6 curry leaves (available in Asian grocery stores, can be omitted); 1 teaspoon cumin seed; 1 teaspoon mustard seeds; 1 teaspoon red chili powder; 2 tablespoons coriander leaves, chopped

Submitted by kathleenkirbyturner

"A delicious daal found in most Indian restaurants. You can make it more or less 'soupy' by changing the amount of water in the recipe."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 8

ingredients

2 cups orange lentils (Masoor Daal)
4 cups water
2 teaspoons salt
1 teaspoon turmeric powder
1 teaspoon young ginger root, minced
2 garlic cloves, minced together with the ginger
1 green chili pepper (optional)
2 tablespoons oil
¹⁄₂ onion, chopped
1 large tomatoes, chopped
6 curry leaves (available in Asian grocery stores, can be omitted)
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 teaspoon red chili powder
2 tablespoons coriander leaves, chopped

directions

Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top.
Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary.
Heat the cooking oil in a fry pan until it is quite hot.
Add the cumin and mustard seeds to the oil. Fry briefly on high.
Add the curry leaves and onion, cook a few more minutes.
Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes.
Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves.

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RECIPE SUBMITTED BY

kathleenkirbyturner

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.

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