TEEN DAAL (TARKA DAAL) WITH PARATHA

Tarka Daal and Parathas is a staple food of everday India. Lentils or Daals are eaten almost daily in the average indian household. Lentils are rich in proteins specially for the vegetarians. My spanish student ELENA BALLESTEROS made this daal from the recipe i gave her over the phone!! She then sent me a pic and i felt like sharing it with you all ! Its simple to make and can be eaten with plain boiled white rice or Parathas which is indian whole wheat bread.
FOR THE DAAL
She used 3 varieties of daal, channa dal, split green mung dal and whole red masoor dal
1/4 cup of each daal soaked for an hour and then pressure cooked in 1 cup water till done.
1 large onion chopped fine
2 pods of garlic,chopped fine
1 small pc. ginger,chopped fine
2 tomatoes, chopped fine
1 cup courgette finely chopped
green chillies and coriander to taste
Lemon juice to taste
salt to taste

1/2 teaspoon of NITU DIDI CUMIN SEEDS
1/2 teaspoon of NITU DIDI CORIANDER POWDER
1/2 teaspoon of NITU DIDI TURMERIC POWDER
1/2 teaspoon of NITU DIDI GARAM MASALA
3-4 tablespoons of butter or ghee
METHOD:
Boil the lentils in a pressure cooker or normal saucepan till done. Make sure it has some liquid rememebering if you use a pressure cooker the cooking time is faster and we need less of water.
Melt the butter or ghee in a wok and add the cumin seeds and let it sizzle. Then add the garlic and the ginger and let it cook for a few seconds taking care not to burn. Add the chopped onions and let it cook till it changes color then add the spices and the tomatoes and the courgette. Let it all cook till everything is soft and mushy. Add the lentils and mix it well. Check for seasoning. Add lemon juice to taste and garnish with chopped coriander leaves and green chillies.
SERVE WITH RICE OR PARATHAS
FOR THE PARATHAS
1 cup each of white flour and whole wheat flour
salt and pepper to taste
1 tablespoon of ghee, butter or oil
warm water to make the dough
METHOD:
mix the flours together with the seasoning and the oil. with warm water make a soft pliable dough. leave it covered for about an hour.make small balls of the dough. heat a non stick gridle or a frying pan well. roll out each ball of dough into a circle, apply a bit of oil or melted butter and then fold it into a triangle and roll it out once again. cook on the heated gridle till brown and crispy…

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This entry was posted in Everything Vegetarian, Indian Restaurant Dishes, Lentils and tagged , , , , , . Bookmark the permalink.

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