Welcome 2021, the weather in the California Bay Area is still sunny with a crispness and chill as the sun sets. It’s a perfect time to cozy up, focus on indoor activities, and test some warming recipes to comfort your soul.
Like a lot of folks, January ushers in a new way of living. Whether that means doing a detox cleanse, starting a workout routine, or healthier eating -- it’s a time we can step back and revisit what has worked for us but also to experiment with new things to incorporate into our lives.
I love the ease and deliciousness of soups but I was searching for a way to incorporate some heartiness without the addition of meat or partnering a bowlful of goodness with a slice of toast. This Tadka Dal recipe incorporates some pantry staples, fresh additions from the garden, and a few spices that really pack a punch to amp up the flavor. Inspired by Indian Dal dishes, this recipe is a colorful, warming hug in a bowl that is easy to make in a pinch or in advance to store and enjoy throughout the week.
So what is Dal? Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses—lentils, peas, and beans. While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that's also called dal. It's one of the most widespread and traditional daily foods across India, Pakistan, Nepal, Sri Lanka, and Bangladesh, and like any dish that millions of people cook daily, dal is infinitely adaptable. Dal comes in a variety of colors making this dish a delight for the eyes.
Tadka is the drizzle we will make -- usually of Ghee or Butter that is infused with aromatics and spices. This adds another layer and depth of flavor!
The key for this recipe is definitely the adaptability based on what Dal you may have available to you.
Intrigued? Enough Dilly-Dal-lying -- let’s get cooking!
Here’s what you will need:
For the Tadka Dal:
1 1/2 cup Dried split Yellow Mung Bean (or Moong Dal) *
¾ cup Dried split green lentils *
2½ teaspoons Kosher Salt, plus more to taste
1½ teaspoons ground Turmeric
6 cups water, plus additional 1 cup water
1½ tablespoons Vegetable Oil
4 Green Cardamom Pods, crushed, seeds reserved, shells discarded
4 whole Cloves
1¼ teaspoons Cumin Seeds
2 cups Yellow Onion, finely chopped (1 medium-size)
2 ½ tablespoons fresh Serrano Chiles, stemmed, seeded if desired, and finely chopped (about 2 medium-size Serranos)
1 cup Tomato, chopped (1 medium tomato)
¼ cup Cilantro, roughly chopped, plus more for garnish
*You can use any combination of Dal, Beans, or Lentils (Green Lentils, Red Lentils, Yellow Mung Bean, Pigeon Peas, Lima Beans) for a total of 2 ¼ cups for this recipe).
For the Tadka:
3 tablespoons Ghee *
3 small dried Red Chiles
1 teaspoon Cumin Seeds
*If you cannot find Ghee, you can use unsalted butter that you have melted over low heat until the butter solids have separated and you can skim off the clear butter which has clarified (this is Ghee).
For the Roti:
2 cups Whole Wheat Flour, plus more for dusting
¾ cup Water, and additional ¼ cup water reserved
¾ teaspoon Kosher Salt
Melted Ghee, for brushing (optional)
Let’s get to it!
To make the Dal:
In a large saucepan, stir together the dal, lentils, salt, turmeric, and 6 cups water; bring to a boil over medium-high. Reduce heat to medium-low; partially cover, and cook, stirring occasionally, until dal is soft and tender, 35 to 40 minutes. Add up to remaining 1 cup water, 1/4 cup at a time, until desired thickness and consistency is reached.
While dal mixture cooks, begin making the Roti
In a large bowl, stir together the whole wheat flour, 3/4 cup water, and salt. Knead mixture in bowl until all dry flour is incorporated,adding remaining 1/4 cup water, 1 tablespoon at a time, if needed, add additional flour 1 tablespoon at at time. Transfer dough to a clean work surface; knead until stretchy and slightly sticky, 5 to 7 minutes. Shape dough into a ball, and return to bowl. Cover with a clean towel; let stand at room temperature until dough is smooth and matte, about 30 minutes.
Continue making the Dal
In a medium-size heavy-bottomed saucepan over medium, heat oil. Add cardamom, cloves, and cumin; cook, stirring constantly, until fragrant, 30 to 45 seconds. Remove cloves. Add onion and serrano chiles; cook, stirring often, until onion is lightly browned around edges, 5 to 8 minutes. Add tomato; cook, stirring often, until tomato begins to break down, 2 to 4 minutes. Remove from heat. Add tomato mixture and cilantro to dal mixture; stir to combine. Season to taste with salt. Cover and keep warm over low.
Making the Roti
Once roti dough has rested, turn out onto a work surface lightly dusted with whole wheat flour. Divide dough evenly into 16 pieces. Working with 1 dough piece at a time and keeping remaining pieces covered with a towel, shape dough into a ball. Dust ball thoroughly with flour, and flatten slightly. Using a rolling pin, roll dough into a circle until uniformly thin and about 6 inches in diameter. Rotate the disk 90 degrees after each roll, flipping and dusting with atta occasionally to make a perfect circle. Repeat with remaining dough pieces, placing each rolled out ball onto a plate, dusting with flour between each layer of roti to avoid sticking.
Heat a large cast-iron skillet over high. Place 1 roti round in skillet; cook until bubbles start to form and bottom is speckled with brown spots, 30 to 45 seconds. Flip roti using tongs or spatula and cook until it puffs up completely and is evenly cooked on both sides, 30 to 45 seconds. (Small charred spots are delicious and totally OK.) If roti doesn’t completely puff up, pat the top using a clean towel to encourage it to inflate. Remove roti from skillet, and brush both sides lightly with melted ghee (optional); transfer to a serving plate. Repeat process with remaining roti rounds and ghee.
Just before serving, make the Tadka
In a small skillet, heat ghee over medium-high. Add dried chiles and cumin to pan; cook, stirring occasionally, until cumin is toasted and fragrant, about 30 seconds.
Time to serve!
Divide the dal mixture among bowls, and drizzle each portion with desired amount of warm tadka. Sprinkle with additional cilantro, and serve alongside hot roti. You can also serve in one big bowl, drizzle and garnish and serve family style.
Special note:
Dal can be prepared ahead of time and stored in an airtight container in refrigerator for up to 5 days. Reheat any tadka in the microwave in a small bowl and chop fresh cilantro to garnish as you need.
For a burst of freshness, squeeze a slice of lemon or lime over the top before eating.
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