Tag Archives: tuar


Most times when I decide to try out a recipe the picture has to catch my eye! If it does then I go through the recipe and try to judge if it will appeal to our palates. One such was the Sultani Dal recipe that I found on the www.whiskaffair.com site. Though I followed it almost exactly it was only after I was updating my blog did I come across other recipes for the same. Much as this dal was really yummy, the next time I make it I would like to add the step that was missing in my recipe. (The smoked charcoal flavour in the dal) which would give it a completely different flavour. Since the recipe per say is an easy one I will make it that way soon! For now enjoy it this way!!!

This is what you’ll need

For the dal

Tuar dal: 1 cup

Turmeric: 1/2tsp

Salt to taste

Milk: 300ml

Yoghurt: 3tbsp

Cream: 2tbsp

Saffron: Few strands dissolved in 1tsbp of warm milk

Coriander leaves and green chilli for garnishing

For the Seasoning

Ghee: 3tbsp

Cumin seeds: 1tsp

Garlic: 2tsp (chopped)

Ginger: 1tsp (chopped)

Green chillies: 3 (chopped)

Whole red chillies: 2

Onion: 1/2 cup (chopped)

Chilli powder: 1tsp

Let’s get cooking

1. Wash the tuar dal and add it to a pressure cooker along with the turmeric powder, salt and 2 glasses of water.

2. Cook on high flame until one whistle and then on a lower flame for 2 whistles.

3. Once the pressure drops, open the lid, add the milk, whisked yoghurt, cream and mix well. Cook the dal again on a low flame until it thickens a little. (around 10 minutes) Add the saffron.

4. Heat the ghee in a pan. Season with the cumin seeds.

5. Add the ginger, garlic green chillies and fry for half a minute.

6. Add the onions and whole red chillies and fry until the onions are light brown.

7. Switch off the heat and add the chilli powder in the pan.

8. Pour this seasoning over the cooked dal, mix well.

9. Garnish with slit green chillies and coriander leaves. Serve hot with rice or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4


I have made Dal Tadka quite a few times, but what I made today was just like what you get in the restaurants! Thanks to vegrecipesofindia.com. The blogger of the website, Dassana did mention that it tasted exactly like in the restaurants which tempted me to try making it. I have to admit it indeed was finger licking good. With some plain basmati rice, pickle and papad it was a perfect relaxing weekend meal.

This is what you’ll need

For the dal

Tuar dal: 3/4 cup

Masoor dal: 3/4 cup

Onion: 1 (big) finely chopped

Tomato: 1 (big) finely chopped

Green chillies: 3-4 (slit)

Ginger: 1tsp chopped

Turmeric powder: 1tsp

Hing (asafoetida): 1/4tsp

Garam masala: 1/2tsp

Kasuri methi: 1tsp

Coriander leaves: 2tsp (chopped)

Salt to taste

For the tadka

Ghee: 2tbsp

Cumin seeds: 1tsp

Garlic: 6 cloves (chopped)

Red chillies: 3

Hing: 1/2tsp

To garnish

Coriander leaves: Few

Cream: Optional

Let’s get cooking

1. Wash the dals. Add the onions, tomatoes, green chillies, turmeric powder, hing and salt along with 3 glasses of water and cook in a pressure cooker for 3-4 whistles or until done.

2. When the pressure drops mash the dal with a churner to a smooth creamy mixture.

3. Add water if the dal is too thick. (note that this dal is slightly thick in consistency, so do not add too much of water) Simmer and cook for 2-3 minutes.

4. Add the garam masala, kasuri methi and coriander leaves. Bring to a boil and turn off the gas.

5. Prepare the seasoning. Heat the ghee in a pan and add the cumin seeds.

6. When they sputter, add the chopped garlic, red chillies and hing.

7. Once garlic turns brown add the tempering to the dal. Mix well.

8. Garnish with coriander leaves and cream. Serve hot with basmati rice or jeera rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4


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