Dal Takatak

Yesterday, it was 3rd time in series when we had beans/lentils dish in our dinner!!! Seems like a season of lentils is back in my kitchen... Actually, I love having protein as a side/main dish or as a salad, if nothing else... But wanted to present a change to my taste-buds, so tried making a variant of very popular 'Dal Fry' and 'Dal Tadka' :)

And believe me, it was super-duper yummy!!! It accompanied paratha so nicely... I didn't even think of having pickle on my plate... :P

A dhaba style "Dal Takatak" with amazing aroma of desi ghee! Give a punch to your simple 'Ghar ka Khana' with this rich, quick and protein-packed dish...

Makes: 3-4 servings

INGREDIENTS:

3/4 cup Tuver Dal

1/4 cup Chana Dal

2 tsp Ginger-Garlic paste

1/4 tsp Chopped Green Chillies

1/4 cup Chopped Onions

1/4 cup Chopped Tomatoes

1 tbsp Ghee

1/2 tsp Cumin Seeds

A pinch of hing

1/8 tsp Turmeric powder

1/4 tsp Red chilly powder

1/2 tsp Coriander powder

1/4 tsp Garam Masala

2-3 tsp Lemon Juice

Salt, to taste

Water, as required

METHOD:

- Soak both dal in plenty of water for an hour. Pressure-cook them in salty water for 4 whistles.

- Heat ghee in deep-pan and add cuming seeds, hing. 

- Once it crackles, add chopped onions along with ginger-garlic paste and green chillies.

- Saute it for a min and when onions are translucent, add chopped tomatoes and cook for 2-3 mins.

- Add boiled dal mixture and all the spices into it.

- Mix well and cook it for 5-7 mins more. Keep stirring in between to maintain a medium-thick consistency  (add some water at this stage, if required).

-  Turn off the heat, mix lemon juice and transfer it to a serving bowl.

- Garnish with chopped coriander leaves and cream before serving!

SJ's NOTE:

- Serve as a classic combo of "Dal Takatak" with Jeera Rice!

- Alternatively, can be served with paratha and a veggie side dish...
- I'm a little generous at times while using ghee for making special desi dishes!!! You can adjust it according to your diet and  taste...