Love Ka Tadka Hindi Video Download
Melva Simons
Why I love this: Creamy cranberry beans pair nicely with fat and spice, ideal for Indian cooking. Tadka is a South Asian technique used to bloom spices in oil to extract their essential flavor compounds (more on that here). Here, I saut the beans with an aromatic tomato-onion mixture and top it with a flavorful mustard-cumin seed tadka.
Heat oil in a saut pan and cook garlic and onion until nicely golden brown. Add tomato and cook until the liquid evaporates and the mixture appears paste-like. Add in turmeric and saut beans for a couple of minutes until combined. Season with salt.
Heat oil in a separate tadka pan or small saucepot. Add mustard seeds and cumin seeds until sizzling. Turn heat off, then swirl in chili powder.
We made the butter beans today seasoned with onion,, garlic, thyme, preserved lemon and Parmesan rind in the instapot (required a couple minutes longer than the 28 suggested). We served them over braised collard greens. Excellent!
I soaked the dry beans overnight, then put them in a small Dutch Oven, covered the beans with mushroom/bone broth, spiced with dried garlic, dried onion, paprika, chile powder, touches of Garam Masala, dried spearmint, coriander, cumin, turmeric, cardamom, and dried Shiitake granules, and baked at 225 F, covered, for five hours. Makes tender, savory beans with a delicious bean broth. Also works well with Greek Gigante beans or, really any other beans.
Being new to using dried beans, I am leery of making mistakes and wasting expensive beans! I have not used the Alubia beans yet and would appreciate some guidance as to the best ways to use them. Do all beans work in all kinds of dishes?
Shrimp Saganaki did not appeal.
In India, dal refers not only to the dish but also to lentils themselves. The dish is basically a deeply spiced, aromatic lentil stew, but there are countless regional variations of dal and even more variations across each Indian family.
Tadka = tempered oil in which spices, herbs, and/or aromatics are briefly fried in oil. The name differs depending on the regional language. For instance, in Gujarati (the language my family speaks), we call it vaghar.
In this recipe, split lentils are cooked in a mixture of aromatics, ground spices, and tomatoes (which bring a pleasant tanginess) until soft and creamy. The lentils are finished with the fragrant tadka, which enhances both the taste and texture.
Authentic Indian food, restaurant-style. There are a ton of Indian recipes out on the internet, and a lot of them skimp on spices or just use one or two bottled spices. I can see the appeal of that, but if you want a truly authentic (and incredibly delicious) Indian dal, this is the recipe for you!
In this recipe, I use moong dal (AKA yellow split lentils), but growing up, my mom most often used toor dal (AKA yellow split pigeon peas). You can easily substitute with other split lentils. The cook time will vary, with the chana dal likely taking the longest, so you need to keep an eye on the dal as it cooks.
Tadka is tempered and spice-infused oil, widely used in Indian cooking. The idea is to toast spices and aromatics in a fat source, as it releases their essential oils, which is where the aroma and flavors live.
Heat up a few spoons of oil in a small pan (sometimes ghee is used, but I use oil to keep it vegan). Add whole spices and/or sliced or minced aromatics (like ginger or garlic). Toast them until they sizzle and become aromatic, swirling often to prevent burning.
Before serving, make the tadka. Heat a couple spoons of oil up in a tadka pan or small skillet. Once shimmering, add the mustard seeds. Once they pop, add the cumin seeds. Finally, add the curry leaves and dried red chile peppers.
Step 4: Pressure cook at high pressure for 10 minutes. Allow a natural pressure release for 10 minutes.Step 5: Make the tadka on the stove, as indicated in the recipe. Pour the tadka over the finished dal. Finish with cilantro.
I felt like it was good enough before adding the tomatoes, and actually after adding them it diluted/took away from the spices a little more than I liked. I used crushed tomatoes instead of diced, does that matter?
Also does it matter/can you add the tomatoes and water at the same time versus tomatoes after simmering for 30 mins?
Made this last night carefully following the instructions and it turned out amazing! Only wish I had made a bigger batch so that I could keep enjoying for the days to come. I love coriander so added in the stems with the ginger and garlic, but otherwise stayed true to the recipe and it was a big hit. Will definitely be one of my go-to curries from now on.
This recipe is like bringing those memories back in reminiscence and re-creating that experience under the comforts of my home here, thousands of miles far from India. Keeping this recipe simple and traditional but betting on some great flavours here ! Check it out ?
These samosas are crunchy and even though they are deep fried, they have no layer of oil on top or greasiness of any sort to get you going on any calorie ridden guilt trip. Just the good old filling with the tangy pomegranate seeds to give that kick and make these samosas truly DELICIOUS !
200+ food recipes and stories to share, here i am with my collection of little divine cooking experiences which daily adds new spices to my life. I love experimenting with ingredients from all over the world in my little kitchen and create recipes which pack the various flavors of the world in a single spice box.
Recently I was browsing through food blogs and stumbled upon something really interesting. Margaret Roach and a few more bloggers have joined together to celebrate peak harvest season by a cross-blog event called the Summer Fest. The event invites all interested bloggers to contribute in whatever way they want. So you can swap your recipe or tips about the particular harvest ingredient which is the theme for that particular week.
When the lentils are cooked its time to make tadka. Tadka also called chaunk or baghar in hindi is nothing but tempering. A few spices and some flavorings are freid in a small amount of oil or clarified butter (ghee in hindi) and then added to the main dish which in this case is tomato dal.
delish looking daal.. lovely lovely presentation n awesome clicks.. loved the cute balti server.. first time here.. you have such a wonderful space with awesome recipes.. book marked many of them.. glad 2 find you ?
Hi, delurking, tried your mix veg kurma, and it turned out so good. I tried cauliflower and peas gravy yesterday, and it was a hit too. I am not a pro and whenever I try something from a foodblog most of the time it is a miss but not yours. Your pics r awesome, which make is ur camera. Ur pics r so drool worthy and makes me want to eat all the time which is not good for me..hehe. Keep up the good work.
Hi Raji,
I just finished making this recipe and I must tell you its better than the one made in restaurants. It would be great if you could post the recipe for the curry in the picture(the one with the potato,cauliflower,capsicum & tomato). Thanks in advance.
Hello, I just made this recipe and I must tell you its tastes great. I'm just curious to know recipe of the curry(the one with the potato and cauliflower) you had along with this recipe.Thanks in advance
hai ,
How r u? I saw ur recipes its looking great i need a recipe which u have posted in dal tadka, i.e aloo gobi mutter subzi recipe it looks mouth watering, plz post his subzi i really needed
Also post Stir fry north indian subzi. Thank u
The only problem with restaurant Dal Tadka is the oil (or, possibly, ghee). The word tadka or tarka means tempering whole spices, such as mustard and cumin seeds, by frying them in oil to release their flavors. That flavored oil is then poured on top of the dish, the dal (lentils), in this case.
Yum! Like E, dal is by far my favorite Indian dish. Any idea on how much ground cumin to use in place of the cumin seeds? I know I should just get cumin seeds, but I really want to make this and have ground cumin on hand!
I frequently make the dal part of your cauliflower dal. It stands well on its own even without the rest of the recipe and is so simple it practically cooks itself. Since that one is a favorite way of fixing red lentils around here, I figured this one would be even better. And I was not disappointed! The flavor is lovely. Thanks again Susan
I do enjoy Indian food but it is so full of fat when eaten at a restaurant so I really appreciate you figuring out how to make dishes like this at home without all the fat. Your recipes are always fool proof and I love that!
wow..Susan you made me to go through your recipes by recipes, a best fusion Indian food blog. We, on the other hand, trying out fusion Oriental food. A beautiful cultural exchange is going on between the food bloggers. Love your blog susan ?
OMG Susan, this is to die for, thank you so much! The only thing it left me wanting was MORE ONION to put on top! It was so creamy and full of flavor that my husband had seconds (which really says a lot for Mr. Meat Eater). You had me humming Oh, You Beautiful Dal all day!
There is a bad reputation for Indian food in most of the western countries for Ghee & Butter. In a real Indian home we mostly use gingelly oil / mustard oil / groundnut oil / coconut oil for cooking, Butter/Ghee is pretty costly and will be used only by rich people.
Daal is the Indian term for dried pulses, like lentils, peas or beans but it is also the term used when speaking about a dish made with lentils. Mung daal tadka is made from green mung beans which are split with the outer green hull stripped off. Alternately, this daal is also known as peeli daal means yellow lentil. These teeny tiny lentils cook fast compared to the regular green mung, and pre-soaking is not required.
Soupy daal is an all season comfort food at our place. Mung daal is especially recommended in summer for being easier to digest and light on stomach. I love your simple recipe with that sizzling, flavoursome tarka.
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