Tarka Dal & 28 Baisakhi Recipes | Sikh Philosophy Network
  • Welcome to all New Sikh Philosophy Network Forums!
    Explore Sikh Sikhi Sikhism...
    Sign up Log in

Tarka Dal & 28 Baisakhi Recipes

Currently reading:
Tarka Dal & 28 Baisakhi Recipes

spnadmin

1947-2014 (Archived)
SPNer
Joined
Jun 17, 2004
Messages
14,500
Likes
19,179
Tarka Dal

from the BBC

http://www.bbc.co.uk/food/recipes/tarkadal_90055

and see all the other Baisakhi recipes at this link with media demonstration http://www.bbc.co.uk/food/occasions/baisakhi

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear

1 litre/1¾ pints water

3 tbsp vegetable oil

1 tbsp cumin seeds

1 small onion, chopped

3-4 whole green chillies, pricked with a knife

2cm/¾in piece fresh ginger, peeled and cut into thin strips

3 garlic cloves, peeled and left whole

3 tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

salt and freshly ground black pepper

handful chopped fresh coriander leaves

Preparation method

Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.


When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.

Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.

Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.
 
Last edited:

spnadmin

1947-2014 (Archived)
SPNer
Joined
Jun 17, 2004
Messages
14,500
Likes
19,179
There are as many recipes for tarka dal as there are kitchens in India and the diaspora combined. Tell your wife, "She makes wonderful dal. If you are not married yet, remember my advice. Don't even hint that your mother's is better or that you cannot forget her cooking. For example, don't say, "Remember how Mom used to .... when she made dal. How the entire neighborhood was in her kitchen waiting for a taste."

Kanwaljit ji ... you reminded me but I am not directing this at you.

Any marriage is stressful at times. A wife needs to know that even the everyday things make a difference. Different is not bad, but only different. So be objective. It is demoralizing for a woman never to measure up to the primal woman in your life. She will never be exactly the same ... Why would you want her to be?

Now of course, if her cooking is terrible, don't lie. And please do not post anything about India this and India that. Wife/mom comparisons are lethal and a worldwide phenomenon.
 
Last edited:

Kanwaljit.Singh

Writer
SPNer
Joined
Jan 29, 2011
Messages
1,487
Likes
2,157
Location
Vancouver, Canada
LOL I am not married yet! But am very much aware where all the unwanted or unintended comparison can take place. How I perform in the field is still to be seen!
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Top