Hot Toddies learned Surbhi’s secret behind Dal.

It’s been a month since the Hot Toddies have been inhaling Indian culture and feeding on the spice of Indian cuisine. Without a doubt the common food champion is Dal (also spelled Dahl, Daal, Dhal) it’s a preparation of pulses (dried lentils, peas or beans), which have been stripped of their outer hulls and split. Dal to Indians is like cheeseburger for Americans, pasta for Italians, tacos for Mexicans and kielbasa for Polaks. An everyday norm and is the main tasty feature in Thali.
In Delhi, the toddies stayed with Bogusia, a friend of a friend who’s husband’s brother wife Surbhi showed them the secret to Dal.
With pen and paper in her hand, Aga was writing down the instructions and Iza was snapping away at the sizzling action, while the drool was forming.
Here is what they recorded as Surbhi spun into action.
Recipe for Dal
2 tsp spoon of ghee
2 cups of dry moth dal (or any other pulses)
1 tsp of Tumaric powder
1 tsp of salt
4 cloves of chopped garlic
2 tbsp of chopped ginger
1 big red onion, finally chopped
3 big tomatoes well blended or if like with peaces
1 tsp coriander powder
Dash of Red chili powder (add more to make it spicier)
A hand full of fresh coriander for garnish
Preparing Dal:
1.    Rinse and soak dal in water over night (more info how to prepare pulses–Beans–Split-Peas-and-Lentils)
2.    Add 3 cups of water and pulses to a pressure cooker (add more water if you like the dal to be more soupy)
3.    Add salt and Turmeric powder, close the pressure cooker and put on high heat, after the first loud whistle lower the heat and cook for 15 minutes.
Preparing Tadaka:
1.    In a sauce pan heat up ghee
2.    Add garlic, onion and ginger and fry till the onion turns brownish color
3.    Add blended tomatoes along with coriander powder, red chili powder and garam marsala. Cook till the oil will appear on the edges of the saucepan, (about 7-8 minutes) when it appears then the Tadaka is ready to be combined with cooked pulses.
Add tadaka to dal and bring to boil. Boil for 1 minute, remove from heat and garnish it with fresh coriander.
The End. Dal is compelate.
Dal goes well with Cumin Basamti rice and Roti. If you want to get more Indian fancy serve it with curd (yogurt) and salad.

So, what is the secret? — There is no secret— Surbhi said. It takes under 30 minutes to make this super veggie tasty dish. It’s a perfect dish for vegetarians and a perfect way to survive Indian spice, made daily for freshness and healthiness.
Are you afraid of feeling explosive? Add additional coriander to reduce the belly bloating tension.

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