Golden Dal Tempering: Authentic Indian Recipe

Basic Tempering for Dals Recipe

Overview

Pulses such as lentils, split peas, and beans are a vital source of protein in Indian cuisine, particularly for vegetarian diets. This basic tempering method enhances their flavor and is a staple in Indian households.

• Preparation Time: 1 hour
• Cooking Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Recipe Category: Beans
• Cuisine: Indian
• Method: Stove Top, Pressure Cooker
• Difficulty: Easy
• Keywords: Asian, Indian, Pressure Cooker, Stove Top, < 4 Hours

Ingredients

• 1 cup lentils (any variety)
• 3-5 cups water (for soaking and cooking)
• 1/4 tsp turmeric powder
• Salt, to taste
• 1/4 inch ginger root, minced
• 1/4 inch garlic clove, minced (optional)
• Handful of cilantro (coriander leaves), chopped
• 3-4 cumin seeds
• 2 green chilies, slit
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp mango powder (amchur) or 2 tsp lime juice
• 1/8 tsp red chili powder
• 1/2 onion, finely chopped
• 2 tomatoes, chopped
• Pinch of asafoetida (hing) powder
• 1/4 tsp mustard seeds
• Few curry leaves

Instructions

1. Preparation:

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   • Wash the lentils thoroughly under running water.
   • Soak whole pulses overnight, or soak them in boiling hot water for 20 minutes. Split or unhusked pulses can be soaked in cold water for 30 minutes before cooking.

2. Cooking the Pulses:

   • In a pressure cooker, add the soaked pulses along with the water used for soaking.
   • Add salt, turmeric powder, minced ginger, and optional garlic.
   • Optionally, add chopped onion and tomatoes directly to the cooker.

3. Pressure Cooking:

   • Close the pressure cooker lid and cook:
     • For split beans (like red and yellow lentils), pressure cook for 1 whistle, then reduce heat and cook for 1-7 minutes.
     • For whole pulses, pressure cook and then simmer for 30-45 minutes, until well cooked and blended.

4. Tempering (Baghar):

   • Heat oil or clarified butter (ghee) in a small frying pan or vessel.
   • Reduce heat and add cumin seeds. Fry until they turn golden brown.
   • Add finely chopped onions and cook until browned.
   • Add chopped tomatoes and cook for 2-3 minutes.
   • Stir in coriander powder, mango powder (or lime juice), and garam masala. Cook for another half a minute.
   • Remove from heat and add green chilies and red chili powder.

5. Adding Tempering to Dal:

   • Pour the prepared tempering over the hot cooked dal.
   • Mix gently to incorporate the flavors.
   • Garnish with chopped cilantro (coriander leaves).

6. Optional Baghar Variations:

   • For Cumin-Coriander Baghar: Follow the tempering steps above, omitting tomatoes and using coriander seeds alongside cumin.
   • For Asafoetida-Mustard Baghar: Fry asafoetida powder until browned, then add mustard seeds. Fry until they crackle, then add red chilies and curry leaves. Mix into the cooked dal.

7. Serve and Enjoy:

   • Dal is best enjoyed hot with rice or Indian bread (roti).
   • Experiment with additional vegetables like spinach, pumpkin, or beans during cooking for added nutrition and variety.

8. Storage Note:

   • Dal can be stored in the refrigerator for up to one day but is best consumed fresh to avoid flatulence issues associated with pulses.

Tips for Perfect Dal

• Use the same water for cooking that was used for soaking to retain nutrients.
• Adding a little oil or ghee helps prevent frothing and speeds up the cooking process.
• Adjust spices according to personal taste preferences for a customized flavor profile.
• Experiment with different combinations of tempering ingredients to create unique dal variations.

Conclusion

This basic dal tempering recipe not only enhances the flavor of pulses but also adds nutritional value and versatility to meals. Whether cooked in a pressure cooker or on the stovetop, dal remains a cornerstone of Indian cuisine, offering endless possibilities for customization. Enjoy this nutritious dish as a soup or paired with rice or bread for a satisfying meal.