Punjabi Dal Tadka Recipe This recipe is of the very popular and perennially in demand Punjabi Dal Tadka of the 60 year old Punjab National Hotel in Kolkata, India. Ingredients: 1) Oil - 1 and 1/2 tbsp 2) Onion - 1 large finely chopped 3) Ginger Garlic Paste - 1 tbsp 4) Tomato - 1 medium sized finely chopped 5) Whole green gram / moong dal - 1 Cup 6) Bengal gram split and skinned / Chana Dal - 2 tbsp 7) Turmeric Powder - 1/2 tsp 8) Kashmiri Chilli Powder - 1tsp 9) Cumin Powder - 1 tsp 10) Coriander Powder - 1 tsp 11) Garam Masala Powder - 1/2 tsp 12) Dried Fenugreek Leaves/ Kasuri Methi Crushed - 1tsp 13) Green Clillies - 1-2 finely chopped depending on the intensity of heat you want in the dish 14) Fresh Coriander leaves chopped - 2 tbsp 15) Salt - to taste 16) Clarified Butter/ Ghee - 1/2 tbsp (optional) Step by Step Procedure : 1) Assemble all the ingredients to assist you in a quick and hassle free cooking. It is important that we enjoy our cooking and this is possible if we are a little organised. 2) Soak the GREEN GRAM overnight or at least for 2 -3 hours. 3) Once soaked the green gram becomes rounded and soft to the touch. Pressure cook till the green gram becomes really squashy and melts with your touch. 4) The Bengal Gram can be soaked for 10-15 minutes or if you are in a hurry pressure cooked directly till soft, but it should retain its shape. You can pressure cook both the pulses together but I prefer cooking them separately because I dont want my Bengal gram to become squashy. I like to feel each one on my tongue when I lap up the dal. 5) Putting the frying pan on the stove add OIL. Start adding the aromatics, first ONIONS which have been finely chopped. 6) When the onions on your pan have transformed into a lovely golden colour, add the GINGER - GARLIC paste. Using your spatula give all the ingredients on your pan a nice mix. 7) Add the finely chopped TOMATOES now. Keep on stirring, mixing and frying till the tomatoes become completely mushy. 8) Next add the pre cooked WHOLE GREEN GRAM & BENGAL GRAM Pulses. 9) Turn of the spices to go into your pan now. Add TURMERIC POWDER, KASHMIRI CHILLI POWDER, CUMIN POWDER, CORIANDER POWDER, GARAM MASALA POWDER, GREEN CHILLIES finely chopped and SALT to taste. The Kasmiri Chilli powder as we know is used only for the radiant red colour and is devoid of any heat. In the original recipe Red Chilli powder along with Kasmiri Chilli powder was used. But I am fond of the distinct fresh spicy aroma of green chillies so I added them instead. You can add all three or choose according to your taste. MIX well. 10) Add DRIED FENUGREEK/KASURI METHI CRUSHED or in powder form. This they say is the Punjab National Hotels secret to dish out plate after plate of the delectable Punjabi Dal Tadka, day after day without having any variation in either taste or flavor. 11) In the original recipe they add butter & clarified butter 1tbsp of each before adding the finely chopped fresh coriander leaves. I avoid the butter totally and keep the clarified butter 1tsp to add to pan in the finalé. You can add if you really want it to taste like the resturant. 12) I add CLARIFIED BUTTER and give the Dal Tadka a nice stir and vigorous mix with the spatula before plating. The original recipe adds 1tsp butter finally before plating the very popular & famed Punjabi Dal Tadka of the Punjab National Hotel. Check List : 1) Oil, 2) Onion, 3) Ginger Garlic Paste, 4) Tomato, 5) Whole green gram / moong dal, 6) Bengal gram split and skinned / Chana Dal, 7) Turmeric Powder, 8) Kashmiri Chilli Powder, 9) Cumin Powder, 10) Coriander Powder, 11) Garam Masala Powder, 12) Dried Fenugreek Leaves/ Kasuri Methi Crushed, 13) Green Clillies, 14) Fresh Coriander leaves chopped, 15) Salt, 16) Clarified Butter/ Ghee
Posted on: Tue, 04 Nov 2014 09:16:02 +0000
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