Ingredients for Basic Tempering For Dals
- 1 cup dried beans/pulses
- 3 cups water
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon grated gingerroot
- 1 teaspoon minced garlic
- 3 tablespoons clarified butter (ghee)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon mango powder (amchur)
- 1/2 teaspoon red chili powder
- Coriander seeds (quantity not specified for use in recipe)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1-2 green chilies, slit
- 1/4 teaspoon asafoetida powder
- 1 teaspoon mustard seeds
- 2-3 whole dried red chilies
- 5-8 fresh curry leaves
- oil (as an alternative to clarified butter)
- lime juice (as an alternative to mango powder)
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How to Make Basic Tempering For Dals
- Wash the pulses thoroughly.
- Soak whole pulses overnight or in boiling water for 20 minutes. Soak split pulses in cold water for 30 minutes.
- Use the soaking water for cooking. Add pulses to a pot, along with 3 cups of water.
- Add salt, turmeric powder, grated ginger, and minced garlic. Add chopped onion and tomato if using.
- Add optional vegetables like spinach, pumpkin, or other beans.
- Add 1 tbsp oil or ghee to prevent frothing and speed up cooking.
- Pressure cook for 1 whistle, then reduce heat. Cook split pulses for 1-7 minutes and whole pulses for 30-45 minutes.
- For stovetop cooking, simmer until tender (approx 45-70 mins).
- Once cooked, allow steam to escape before blending (optional, for a smoother dal).
- For the tomato-onion tempering (baghar): Heat oil/ghee in a small pan.
- Reduce heat, add cumin seeds, and cook until golden brown.
- Add chopped onion and cook until browned, stirring frequently.
- Add chopped tomatoes and cook for 2-3 minutes. Stir in coriander, raw mango powder (or lime juice), and garam masala. Cook for 30 seconds.
- Remove from heat. Stir in green chilies and red chili powder.
- For the asafoetida-mustard tempering: Heat oil, add asafoetida and fry until fragrant (do not burn). Add mustard seeds and fry until they crackle. Remove from heat and add red chilies and curry leaves.
- Pour the chosen tempering over the hot dal and mix gently.
- Garnish with chopped cilantro and serve hot.
- Enjoy your delicious and customizable dal! Experiment with different pulses, vegetables, and spices to create your own unique variations.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
27g
Carbs
2g
