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| Mar 01, 2009 2:07 pm |
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re: Any ideas about phodni (tadka) |
| Suman Tripathy
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1). A standard North Indian ( rather punjabi ) tadka is -
Heat some pure ghee and add a tsp of jeera, when it splutters add finely chopped onions.Stir and saute on slow fire till it turns golden brown ( not blackish ). Then pour over your cooked moong-masur / black / whole masur dal. Goes well with chapatis. This tadka is to be poured on top of the cooked dal and the dal is not cooked again.
2). You can even add a pinch of hing powder or red chilli pwd to the above tadka, just before removing from fire, so that these powders dont burn and turn blackish.
3). Make usual moon-masoor dal. When cooked, add tamarind water and give a boil. Heat some mustard oil, add finely SLICED onion, ginger and garlic along with Panch-Puran masala ( jeera, ajwain, saunf, methi seeds and kalonji (onion) seeds ). Cook till fried and add to the dal. Give another boil to the dal and let it simmer for some more time. Goes well with plain boiled rice.
4). Heat some Dalda ( YES ! DALDA ! --- it gives a unique flavour to this dal ). Add methi seeds and broken red chilli pieces to it. When it changes colour, add a chopped tomato and maybe a pinch of salt - for the tomatoes to cook faster. Cook till tomatoes are soft and cooked. Then add to cooked Arhar ( tur ) dal. Let the dal simmer for some more time. This dal too goes well with rice.
5). Heat some oil, add lots of crushed garlic to it. When it changes colour, add a heaped tbsp of coriander pwd. Mix and remove from fire and add to cooked Whole masur dal. Infact in this dal before cooking you can add a cubed potato, tomato, green chilli, chopped dhania and pudina and salt and chilli pwd, no haldi. Cook and give this tadka. Goes well as an accompaniment with continental dishes.
Rest later -----
Private Reply to Suman Tripathy (new win) |
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