Dhal Tadka

I rarely cook dhal. My "Chinaman" hubby is one hell of a meat eater. One of his most hated food includes dhal. I texted him to inform him I cooked dhal. His reply: dhal?

This is how we ate our dhal. We had them with pan fry sea bream fillet, watercress and fragrant basmati rice.


Here's the simple step by step to how to cook dhal tadka. For a more precise step by step recipe, please visit Tasty Appetite. My version is the lazier version.

Soak 1.5 cups of chana dhal (for 10 minutes). I used the rice cup to measure mine. Cook dhal with a pinch of turmeric and hing for 5 minutes (I'm using WMF pressure cooker. I don't have an Indian pressure cooker. I begin counting my 5 minutes- on low fire once the pressure stick pops up). Drain the cooked dhal with strainer once the pressure stick goes down. 

While waiting for the pressure stick to go down, sauté 2 tsp mince garlic, 1 tsp mustard seed, 2 red chillies, 1 tsp cumin seeds, and curry leaves with 2 tsp oil. Set aside.



Sauté dhal together with 1 tsp chilli powder and 1/2 tsp garam masala to the dhal. 


Add 3/4 cup water (more if you like it thinner and less if you like it thicker). Season with salt. Boil the dhal (low- medium fire) for 5 to 10 minutes. 


Add the sautéed garlic and spice in dhal. Season with lime juice.


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