Basic Tempering for Dals
Pulses - dried beans, split peas and lentils are a staple in India and provide protein for families who eat meat rarely or are vegetarian. (It has as much protein as a steak) They are versatile and combine beautifully with any meal. Can be had as a soup too. Though pulses can cause flatulence and cannot be stored for long once cooked this can be countered by using ginger/ asafoetida/ turmeric while cooking. (but we do not consume it after one day even if stored in the fridge - some others do but I have my own ways) They are a must atleast at one meal of the day.
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INGREDIENTS
Nutrition- 1
- 3 -5
- 1⁄4teaspoon turmeric
- 1⁄4
- 1⁄4
- 3 -4tablespoons clarified butter or 3 -4 tablespoons oil
- 2tablespoons chopped cilantro
Cumin-Coriander Baghar Temper
- 1⁄2teaspoon cumin seed
- 1⁄2
- 1⁄2teaspoon coriander powder
- 1⁄8teaspoon dried mango powder
- 1⁄2teaspoon red chili powder
- 2tablespoons chopped coriander seeds
Tomato Onion Baghar Temper
- 1
- 1
- 1
Asafoetida Mustard seed baghar temper
- 1⁄8teaspoon asafoetida powder
- 1⁄4teaspoon mustard seeds
- 2whole dried red chilies
- 3 -5
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DIRECTIONS
- 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.
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