dal tadka recipe | ढ़ाबा स्टाइल दाल तड़का | yellow dal tadka | restaurant style dal fry tadka
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dal tadka recipe | yellow dal tadka | restaurant style dal fry tadka with detailed photo and video recipe. a simple and tasty lentil based curry recipe made with split pea lentil and indian spices. it is one of the most sought lentil curry recipe made and served as a side to rice based recipes. having said that when the same recipe made with thick consistency, the recipe can be served as a side to roti or chapathi.
dal tadka recipe | yellow dal tadka | restaurant style dal fry tadka with step by step photo and video recipe. recipes made using dal or lentil is very common across india. there are numerous recipes made with myriad types of lentils, which is made for different purpose and for different occasions. one such simple and easy lentil based recipe is the toor dal or arahar dal based dal tadka recipe known for its flavour from tampering.
Red Lentil Dhal Recipe
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A beautiful red lentil dhal flavoured with a spicy tomato masala.
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This is my chicken soup when I'm feeling under the weather, my staple when I don't know what else to cook, my cuddle blanket when I'm feeling sorry for myself and my tonic when I've indulged a little too much the night before. It's a poor man's main dish and a king's side dish - it's the simple humble masoor di dhal.
It forms a huge part of so many Indian peoples diets because it's cheap and is a great source of protein for the vast number of vegetarians. As children, we didn't know the names of all the different lentils so we would call this yellow dhal (even though it's made with red lentils) and that's what my children call it too.
Cooked with whole cumin seeds in a tomato based masala finished with crispy onions and fresh coriander.
Ingredients
Lentils
200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala
1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp turmeric
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish
1 or 2 whole chillies
Handful of coriander, chopped
Method
Place lentils in a pan with the salt, cover with the water and bring to the boil.
Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
When the seeds sizzle, remove the chilli and set to one side for your garnish.
Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
How to make Trini Dhal - Episode 57
Would you like to Support my channel ? Black pudding recipe - 1 cup of Dhal / Split Peas
pot of water
2 tsp. minced garlic
1/4 cup chopped onions
3 bird peppers
1/4 tsp saffron powder / turmeric powder
salt to taste
to chunkay-
1 tsp oil
1 grain of garlic sliced
1/4 tsp ground geera powder
1/2 tsp cumin seeds / geera seeds
Dal Tadka & Jeera Rice Recipe in Cooker - New Way Dhaba Style | Punjabi Yellow Tarka Dal & Rice
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Dal Tadka Recipe | Yellow Tarka Dal Recipe Punjabi Dhaba Style with detailed photo and video recipe. An extremely simple and easy lentil-based curry recipe made with a combination of pigeon pea and moong dal. It is a staple food of many Indians which is typically served with either rice or chapati bread for lunch and dinner. There are myriad ways to prepare this curry but this recipe post is dedicated to a simple pressure cooker-based recipe method for quick and easy results.
Dal Tadka Recipe | Yellow Tarka Dal Recipe Punjabi Dhaba Style with step-by-step photo and video recipe. Lentil or dal-based curry recipe is a staple food prepared for day-to-day lunch and dinner. There are different types of lentils and each has its own of preparing this simple and easy recipe with a combination of spices, ingredients, and vegetables. One such easy and simple lentil-based dhaba style curry is dal tadka recipe made with a combination of toor dal and moong dal.
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Dhal, ( easy way ) step by step Recipe Video II Real Nice Guyana.
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Ingredients.
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11/2 Cup Yellow Split Peas
1 Tbsp. Salt.
1 Tbsp. Tumeric Powder.
1 tbsp. roasted ground geera ( cumin)
5 cloves Garlic.
1/2 Wiri Wiri Pepper. (optional)
1/2 Tbsp. Margarine.
7 Cups water approx.
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Watch us cook these dishes from start to finish, showing you every step to the perfect outcome to these traditional tasty foods.
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Grandma's DHAL Recipe
Trinbagonian Dhal is basically a split pea soup, spiced with hot peppers and roasted ground geera (cumin). “Dal” in India is a term used for legumes (lentils, peas, beans)-Wiki
In Trinidad and Tobago, our Indian ancestors made dhal with split peas because it was easily accessible and cheap. This recipe is VEGAN/VEGETARIAN & GLUTEN-FREE. It can be poured over rice, eaten as a soup or dipped with bread, roti or dumplings.
My favorite way to enjoy dhal is to drink it straight out of an enamel cup! My Ajee (paternal grandmother) used to make dhal dumpling soup & dhal and roti whenever she had leftovers. She would break the roti (usually sada roti) into small bite-sized pieces and add it to warm dhal, and let it sit and get soggy- this was my dad’s favorite dish when his mom was alive.
Today, my grandma- MA (maternal grandmother), will show us her way of making dhal. My sister and I think Ma makes the BEST DHAL we’ve ever tasted! This is so serious, that my sister begged Ma to always have dhal in her freezer so that when she leaves this world, we’ll still have her dhal to enjoy. I decided to document her recipe so that my sister, my little nephew and I could make dhal just like her!
Enjoy!
With love and a dash of geera,
Reshmi & Ma
INGREDIENTS:
-1 cup of Dhal (Split Peas), soaked in water for 30 minutes + 3 1/2 -5 cups of boiling water (Add more as needed)
-4 Pimentos or Seasoning Peppers (for seasoning & chunkaying)
-1 small Onion
-10 cloves of Garlic (for seasoning & chunkaying)
-Hot Pepper (optional)
-1 teaspoon Turmeric (Trini Sorfran/Saffron)- Some might be stronger/weaker in color and taste. Use accordingly.
For gluten allergies- check ingredients to make sure no anti caking agents are used.
-Salt (to your preference)
-1 teaspoon of Geera/Cumin Seeds
-1 heaping teaspoon of Roasted ground Geera (cumin)
Utensils used- Kalchul (Metal Ladle), Dhal Ghutney (Wooden Swizzle Stick)
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