Dal Tadka mit Knoblauch-Naan – ist das eines der besten Wohlfühlgerichte? Ich denke schon. Hier erfahren Sie, wie Sie es zu Hause mit der Dhungar-Methode zubereiten können, damit es schön rauchig wird.
Rated 4.3 stars by 22 users, click here to rate this recipe.
Category
Dinner
Servings
6
Prep time
20 minutes
Cook time
45 minutes
Dal Tadka with garlic naan - is this one of the best comfort foods? I think so. Here is how you can make it at home using the Dhungar method to make it nice and smoky. Make sure you check out the garlic naan recipe to pair with it.
Ingredients
- 200g toor dal (about 7 oz)
- 0.5 tsp turmeric
- 850ml water (about 3.6 cups)
- 4 cloves garlic, crushed
- 1 thumb-sized piece of ginger, crushed
- 2 green chillies, chopped
- 4 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 cloves
- 1 red onion, diced
- 2 tomatoes, diced
- 0.5 tsp coriander powder
- 0.25 tsp garam masala
- 0.5 tsp Kashmiri chilli powder
- 1 bunch coriander, finely chopped
- salt to taste
Directions
Cook the toor dal with the turmeric and 700ml (about 3 cups) water in a pressure cooker on high for 8 minutes. If you don't have a pressure cooker, use a pot and simmer over medium heat until cooked, around 40 minutes.
- In a heavy-based pot or Dutch oven, add half the ghee and place on medium heat. Add the cumin seeds, coriander seeds, and cloves. Sauté for 30 seconds.
- Add the garlic, ginger, and green chillies and cook for 2 minutes.
- Next, add the onion and cook for 4 minutes or until they are soft.
- Add the tomatoes and season with salt. Cook with the lid on until the tomatoes are soft, roughly 10 minutes.
- Add the cooked dal.
- Add the rest of the dry spices and stir well.
- Heat a charcoal piece over a flame and place it into a metal bowl. Add the bowl to the centre of the dal pot and pour in 2 tbsp of melted ghee. Put the lid on and leave on the heat for 5 minutes.
- Remove the bowl with the charcoal and stir through the chopped coriander.
- In a separate small pot, heat 2 tbsp of ghee. Once hot, add 2 dried chillies and 0.5 tsp coriander powder. Cook for 1 minute before adding 1 tsp of Kashmiri chilli powder.
- Pour this over the dal and stir through.
- Serve with rice and naan or roti. Enjoy!
