Basic Tempering For Dals
Ingredients
- 1 cup beans or 1 cup lentils (Any whole or split beans/ lentils) ⓘ
- 3 -5 cups water (depending on whether you use split or whole beans/ lentils) ⓘ
- 1/4 teaspoon turmeric
- salt ⓘ
- 1/4 teaspoon grated gingerroot (optional) ⓘ
- 1/4 teaspoon chopped garlic (optional)
- 3 -4 tablespoons clarified butter or 3 -4 tablespoons oil
- 2 tablespoons chopped cilantro
- Cumin-Coriander Baghar Temper ⓘ
- 1/2 teaspoon cumin seed ⓘ
- 1/2 teaspoon garam masala (mixed spices) ⓘ
- 1/2 teaspoon coriander powder
- 1/8 teaspoon dried mango powder ⓘ
- 1/2 teaspoon red chili powder ⓘ
- 2 tablespoons chopped coriander seeds
- Tomato Onion Baghar Temper ⓘ
- 1 onion, chopped fine ⓘ
- 1 tomatoes, chopped
- 1 green chili, slit lengthways ⓘ
- Asafoetida Mustard seed baghar temper
- 1/8 teaspoon asafoetida powder
- 1/4 teaspoon mustard seeds ⓘ
- 2 whole dried red chilies ⓘ
Instructions
- Wash pulses.
- Soak whole pulses overnight or soak in boiling hot water for 20 mins.
- Split/unhusked pulses can be soaked in cold water for 30 mins before cooking.
- Use the same water for cooking in which the pulses have soaked.
- Add a little salt, turmeric powder and ginger and garlic (if used) I add an onion and tomato too while cooking if I am not using these in the tempering or sometimes even if I am there is no limit to the permutations and combinations once you get the hang of it.
- Spinach, pumpkin, beans and many more veges can be added while cooking.
- Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing.
- Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans (red and yellow lentils for eg. cook a little faster than red and yellow gram) and pressure cook and then reduce heat for 30- 45 mins for whole dals.
- Well cooked and blended dals taste better.
- Take off heat and wait for all steam to escape.
- You can cook them on the stove top too- simmer till done.
- But they cook faster in the Cooker.
- Method for Tomato Onion Baghar (Temper) (Just omit ingredients for the Cumin Coriander baghar) Now heat the oil/ clarified butter in a small fry pan or vessel.
- Reduce heat and add cumin seeds.
- When it turns golden (do not burn them) add onion.
- Cook till onion turns brown.
- Do not undercook the onions.
- Brown them, stirring all the time.
- Add tomatoes and cook 2-3 minutes Add coriander, raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver (cilantro)), and garam masala.
- Cook for 1/2 a minute.
- Remove from fire and add the green chillies and the red chilli powder.
- Pour tempering over the hot dal and mix gently.
- Garnish with chopped cilantro.
- Note for Split red lentils you can add chopped garlic while tempering after you add the cumin and then brown them too.
- THe more garlic the merrier for me but then you can use your discretion.
- For the Asafoetida Mustard baghar Fry the asafoetida till brown in the hot oil and then add the mustard seeds.
- Fry till they crackle.
- Remove from fire and add the red chillies and curry leaves.
- Mix and add to the cooked dal.
- Try it and enjoy this item which is a must at every Indian household and the variations that one can introduce.
- I can make over 50 types of dal (tastewise) and I am still counting.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).