Dal tadka is a famous North Indian side dish prepared using lentils and spices, which is generally served with Indian breads. In my today's recipe, I have used green gram / pacha payir to get a tasty and nutritious curry. Soaked green gram is pressure cooked and added to a spicy masala mixture to get a delicious curry is further tempered with jeera and dry chillies ( before serving) to enhance the flavor. This flavorful curry goes well with phulka, Roti and Brown rice.
1/2 Cup Green Gram Dal / Pachapayir
1 Tbsp Olive oil
1/2 Tsp Jeera / Cumin seeds
1 Bay leaf
1 Onion, Finely chopped
1 Tsp Ginger Garlic paste
2 Tomatoes, puree
1/4 Tsp Turmeric powder
1/4 Tsp Garam Masala powder
1/2 Tsp Chilli powder
1/2 Tsp Coriander powder
Salt to taste
Water, as needed
For Tadka :
1 Tsp Olive oil
1/4 Tsp Jeera / Cumin seeds
A pinch of Hing
2 Dry red chillies
Wash and soak green gram dal for 4 - 5 hours.
Drain the water and pressure cook it for 6 - 7 whistles by adding 1 1/2 cups of water.
Switch off the flame and cool it.
Once the pressure gets released, open the lid and mash the dal. Keep aside.
Heat oil in a pan and add cumin seeds followed by bay leaf.
Add chopped onion along with ginger garlic paste and saute till the raw smell goes off.
Now add all the masala powders ( Chilli powder, Turmeric powder, Garam masala and Coriander powder ) along with salt and tomato puree.
Mix well, cook till the mixture blends well and the raw smell goes off.
Add the cooked green gram dal and mix well with the masala.
Add 1/2 cup of water and cook it again for 5 minutes.
Garnish with coriander leaves and switch off the flame.
Meanwhile, heat 1 tsp of olive oil in a pan and add jeera followed by hing and dry red chillies.
Fry it and add to the green gram curry.
Serving Options :
Serve hot with Phulka.