BASIC TEMPERING FOR DALS

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Basic Tempering for Dals image

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.

Provided by Girl from India

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

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
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
1 onion, chopped fine
1 tomatoes, chopped
1 green chili, slit lengthways
1/8 teaspoon asafoetida powder
1/4 teaspoon mustard seeds
2 whole dried red chilies
3 -5 curry leaves

Steps:

  • 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 Facts : Calories 117.2, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.9, Sodium 19.3, Carbohydrate 8.7, Fiber 2.6, Sugar 3.8, Protein 1.8

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