Beyond Curry: Daal Tadka

Name: Beyond Curry: Daal Tadka
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 teaspoons asafoetida; 1 teaspoon whole black mustard seeds; 0 teaspoons red chilli powder; 1 teaspoon whole cumin seed, plus 1 1/2 teaspoons toasted and ground cumin seed; 6 curry leaves; 2 Tbsps ghee; 2 servings Salt; 1 teaspoon turmeric powder; 591 milliliters water

Beyond Curry: Daal Tadka might be just the side dish you are searching for. This recipe makes 2 servings with 120 calories, 1g of protein, and 12g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have curry leaves, salt, chilli powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegetarian diet.

Instructions

For the Daal: Wash and drain tuvar daal in a large fine mesh strainer.

Equipment you will use

Sieve

Heat ghee in pressure cooker over high heat until shimmering.

Ingredients you will need

Ghee

Equipment you will use

Pressure Cooker

Add asafoetida, turmeric, and washed daal. Cook, stirring frequently till the ghee coats the daal, about 20 seconds.

Ingredients you will need

Asafoetida

Turmeric

Ghee

Add water and salt to taste. Close pressure cooker, increase heat to high, and heat until pressure cooker is pressurized to high pressure. Reduce heat to low and cook ten minutes.

Ingredients you will need

Water

Salt

Equipment you will use

Pressure Cooker

Remove from heat and allow pressure to dissipate.

Open pressure cooker and break up daal with a whisk. Set aside while you make the tadka.

Equipment you will use

Pressure Cooker

Whisk

Heat ghee in a heavy-bottomed non-stick skillet over high heat until lightly smoking. Reduce heat to medium.

Ingredients you will need

Ghee

Equipment you will use

Frying Pan

Add mundu chillies, mustard seeds, and whole cumin seed (stand away from skillet as the seeds pop). Wait until seeds sizzle, about 10 seconds, then add curry leaves and stir. Cook until the curry leaves sizzle, about 10 seconds longer, then add asafoetida, red chilli and roasted cumin powder. Stir vigorously and immediately transfer all contents to the daal and lightly stir. Do not mix thoroughly. Some of the ghee should float on top.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Curry Leaves

Asafoetida

Chili Pepper

Seeds

Ghee

Pop

Equipment you will use

Frying Pan

Serve immediately with white rice, Indian bread (roti) or as an accompaniment to any Indian meal.

Ingredients you will need

White Rice

Bread

Roti

Equipment

Ingredients

Servings:

1teaspoons

asafoetida 1teaspoon

whole black mustard seeds 0teaspoons

red chilli powder 1teaspoon

whole cumin seed, plus 1 1/2 teaspoons toasted and ground cumin seed 6

curry leaves 2Tbsps

ghee 2servings

Salt 1teaspoon

turmeric powder 591milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Quintan Essentia Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 35 dollars.