Ingredients with Measurements:
- 1 cup yellow lentils (toor dal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, chopped
- 1 teaspoon kasundi mustard sauce
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon ghee
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the lentils in cold water until the water runs clear. Soak the lentils in water for 30 minutes.
2. In a pressure cooker, heat oil and ghee over medium heat. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger paste, garlic paste, and green chilies. Sauté for a minute.
5. Add chopped tomatoes, kasundi mustard sauce, turmeric powder, red chili powder, and salt. Mix well and cook until the tomatoes turn soft and mushy.
6. Drain the soaked lentils and add them to the pressure cooker. Add 2 cups of water and mix well.
7. Close the pressure cooker lid and cook on high heat until 2 whistles. Reduce the heat to low and cook for another 10 minutes.
8. Turn off the heat and let the pressure release naturally.
9. Open the pressure cooker lid and stir the dal. If the dal is too thick, add some water to adjust the consistency.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and high heat for pressure cooking.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Protein: 10g
Fat: 8g
Carbohydrates: 25g
Fiber: 8g
Sodium: 300mg
Substitutions for ingredients:
- You can use any lentils of your choice instead of yellow lentils.
- If you don't have kasundi mustard sauce, you can use regular mustard sauce.
- You can use any oil of your choice instead of oil and ghee.
Variations:
- You can add vegetables like spinach, carrots, or potatoes to the dal for added nutrition.
- You can add some cream or coconut milk for a creamy texture.
- You can add some garam masala for a spicy flavor.
Tips and tricks:
- Soaking the lentils before cooking helps to reduce the cooking time.
- Adjust the consistency of the dal by adding more or less water.
- Add salt carefully as kasundi mustard sauce already has salt in it.
Storage instructions:
You can store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dal in a bowl and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Kasundi dal tadka goes well with rice or roti.
Suggested side dishes:
- Raita
- Papad
- Pickles
Troubleshooting advice:
- If the dal is too thick, add some water to adjust the consistency.
- If the dal is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Wash your hands before handling food.
- Cook the dal until it is fully cooked and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kasundi is a popular Bengali mustard sauce that is made from mustard seeds, vinegar, and spices. It is commonly used in Bengali cuisine to add flavor and heat to dishes.
Flavor profiles:
Kasundi dal tadka has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the kasundi dal tadka hot with rice or roti.
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Region: Indian