Lets make one of the most common dish all over India #DalTadka.Chapters : 00:26 - Boiling the Dal01:08 - Preparing the Dal03:50 - Preparing the TadkaLittle Bit about Dal :#Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, #lentils, peas, and #beans) that do not require pre-soaking. The term is also used for various #soups prepared from these #pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the #cuisines of the Indian subcontinent. Dal preparations are eaten with rice, roti, #chapati, and naan on the #Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called #sambar. It is also used to make pappu that is mixed with charu and rice.The fried garnish for dal goes by many names, including chaunk, tadka/tarka, bagar, and phoran. The ingredients in the chaunk for each variety of dal vary by region and individual tastes. The raw spices (more commonly #cumin seeds, #mustard seeds, asafoetida, and sometimes #fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground #spices (#turmeric, coriander, red chili powder, garam masala, etc.) are added. The chaunk is then poured over the cooked dal.Information Source : https://en.wikipedia.org/wiki/DalChannel Link : https://www.youtube.com/channel/UCqqaoYwK1dMK8X5zqHtxEpwFacebook Page : https://www.facebook.com/KhawaDawaRecipesMusic Credit : https://www.youtube.com/watch?v=5TK2Pp6NSxw#KhawaDawa #IndianRecipe #Cooking #Food
