Tuesday, March 5, 2013

Beetroot Dal


The plan was to make Beetroot Dal and some Tinda Masala fry. But while I was half-way through making dinner, Hubby dear walked in with a guest in tow. Shoot!! Dal will suffice, but the Tinda wouldn’t plus you never know whether the guest would eat Tinda or not. So, decided to make Stir-Fried Cabbage (Indian version :D).  Added a side of Koshimbir and chaas (buttermilk) and we were good to go.


Ingredients 
Tur dal                          150 gms
Beetroot                        1 peeled and grated or chopped finely
Onion                            1 small, chopped finely
Green Chili                    3-4 (depending on how spicy you want it)
  
For Tadka/tempering (in the order you will need)
Oil                                2 tablespoons
Hing/asafetida               a pinch or two
Whole Red Chili             1
Mustard seeds               1 tsp.
Cumin seeds                 1 tsp.
Garlic                            4 cloves (grated or roughly chopped)
Curry leaves                  5-6

Now there are 2 ways to make this recipe

1.      I usually cook about 200-250 gms of tur dal at one go and then keep it in the refrigerator using it over a period of about a week. This is because I tend to use more tur dal then any other kind and it saves me time as well as gas (?). Therefore, since I had precooked Tur dal in the fridge, I used my shortcut cooking J. Into a microwave safe bowl went the grated beet, chopped onion and green chili. A teaspoon of oil and about 50ml of water. Covered and cooked in the microwave for 5 minutes on medium heat. If you are making a larger quantity, please remember to adjust everything accordingly, because otherwise the beets will come out dry and tasteless from the microwave and ruin the dish for you. Stir in the dal along with the beet and adjust the salt and water to get it to the consistency you like. Zap it on high for a minute or so to get it all heated together. And then temper.

2.       If you do not have precooked dal or prefer to do it from scratch, then, add all the main ingredients together in a vessel and place in a pressure cooker and cook on high until the first whistle. Decrease the heat to sim and let it cook for about 5-7 minutes. Open the pressure cooker once the steam is released and stir properly to ensure that everything is blended well. Adjust salt and water and bring to consistency you like and temper.

Tadka/Tempering

Heat oil in a small pan and add the ingredients one at a time in the sequence that they have been listed. Pour over the dal and beetroot mix. Garnish with chopped coriander.


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