Ingredients with Measurements:
- 1 cup Tinda (Indian squash), peeled and chopped
- 1/2 cup yellow split peas (toor dal), rinsed and drained
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 3 cups water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Pressure cooker or saucepan with lid
- Blender or immersion blender (optional)
Step-by-step instructions:
1. In a pressure cooker or saucepan, heat oil over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion, garlic, ginger, and green chili. Sauté until onion turns translucent.
3. Add chopped tomatoes and cook until they turn mushy.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add chopped Tinda and yellow split peas. Mix well.
6. Add water and stir to combine.
7. If using a pressure cooker, close the lid and cook on high pressure for 5-6 whistles. If using a saucepan, cover with a lid and cook on medium-low heat for 30-40 minutes or until Tinda and dal are cooked through.
8. Once the pressure is released, open the lid and check the consistency of the dal. If it's too thick, add more water and mix well.
9. If you prefer a smooth consistency, use a blender or immersion blender to blend the dal until smooth.
10. Garnish with fresh cilantro leaves and serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes (saucepan) or 5-6 whistles (pressure cooker)
Temperature:
Medium-low heat for saucepan cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 25g
Dietary fiber: 7g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Tinda can be substituted with zucchini or any other summer squash.
- Yellow split peas can be substituted with red lentils or moong dal.
- Green chili can be substituted with red chili flakes or powder.
Variations:
- Add 1/2 cup of coconut milk for a creamy texture.
- Add 1 tsp of garam masala for a spicier flavor.
- Add 1 cup of spinach or kale for added nutrition.
Tips and tricks:
- If using a saucepan, stir occasionally to prevent the dal from sticking to the bottom of the pan.
- Adjust the amount of water according to your desired consistency.
- For a smoky flavor, add 1 tsp of smoked paprika.
Storage instructions:
Store leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat dal in a saucepan over medium heat until heated through.
Presentation ideas:
Serve Tinda dal in a bowl with a side of rice or roti. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Rice
- Roti
- Naan
- Papadum
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Onion salad
Troubleshooting advice:
- If the dal is too thick, add more water and mix well.
- If the dal is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover dal in the refrigerator within 2 hours of cooking.
Food history:
Tinda dal is a popular vegetarian dish in North India. It is often served with rice or roti.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve Tinda dal hot with rice or roti.
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Region: Indian