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TADKA DHALL ( Yellow Dhall spiced and Tampered)



Anyone who has enjoyed TADKA DHALL once with TAWA PARATHA or with plain rice would never forget the superb taste and flavour of simple spices. Tadka Dhall is probably the easiest Dhall to make and yet it is among my most favourite of Dhalls. I have enjoyed this Dhall prepared by Pujabis, Bengalis and almost at all the places in Deccan .But the following really caught on my fancy .I think this was in JALANDHAR in Punjab. I am posting this gem for you all. Try and you would never regret .

Thoram Parappu (toor dhall) 175 gms.
Onion 1 no.
Garlic 10 cloves
Ginger 1.5 " piece ( Thumb thick)
Green Chillies (thin round slices) 3 to 4 nos.
Lime Juice from 1/2 lime.
Cloves 6 nos.
Red Chillies 2 nos.
Jeera 3/4 spoon
Turmeric powder 1/2 tsp. (optional)
Kothumalli optional as above
Ghee/oil 2 ladles
Salt To taste





Pressure cook Dhall for five whistles with 500 ml of water. When the steam subsides, remove from cooker and check if it has cooked properly .Add needed salt now and slowly mix it with ladle. Under no circumstances it should become homogenous mass . So you should not churn it .If you feel that the Dhall is too thick, you may add half a cup of water now. But remember that you have to enjoy this dhall in its thick form only. 

Slice onions, Green chillies and set aside. Make a rough paste of Ginger and Garlic. Set aside. Now take Ghee/oil in a Kadai and add red chillies on a medium flame. As soon as Chillies start becoming dark brown , add Jeera and Cloves After five seconds cloves would puff up. Now add Onion slices and turn for about two minutes till onions are semi cooked. Now add sliced Green Chillies and immediately add Ginger Garlic paste. Turn for about 20 seconds at the maximum. Do not over fry Ginger Garlic paste. Pour the tempering on top of the cooked Dhall. Immediately cover the Dhall. 

After five minutes, squeez half lime on top of the Dhall and with a ladle , now mix very slowly. The tempering with onion, etc. should mix properly. Re heat before serving. Enjoy with Paratha, Rotis and Plain Rice. Usage of Turmeric is optional. You may use kothumalli for Garnishing . 

ENJOY!! your feed back gives confidence to others please.

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