Palak / Spinach soup

Daal Tadka (daal tove)

The preparation of daal in this recipe, is very different from the regular tadka daal because here we add the mixture of coconut , roadted black pepper, jeera and ginger which brings a really nice aroma of these key ingredients. Tempering in ghee with curry leaves and hing is a must. Daal Tove is usually a festival preparation, makes a great combo with Sambaragai(like veg stew) and Payasa.(like kheer)

Toor daal                : 1 tea cup
Black pepper          : 8-10
cumin seeds           : 1 1/2 tspb
shredded coconut   : 3-4 tbspn
turmeric powder     : 1/2 tspn
ginger                      :3/4 inch 
coriander leaves      : few sprigs
green chillies           : 2, medium spicy

  • Pressure cook the toor daal with 3 cups of water for 3 whistles, keep aside
  • Slightly roast jeera n black pepper till the aroma spreads.

  • In a mixer jar grind together coconut, turmeric, roasted black pepper-jeera and ginger to a smooth paste. 

  • Pour the coconut paste into cooked daal, add some chopped coriander leaves, slit green chillies and salt

  • bring the mixture to a boil. Let it boil thoroughly for 2-3 mins, turn off the gas
  • prepare for the tempering in another deep vessel.
  • for temperingghee, mustard, curry leaves, dry red chillies and pinch of hing

  • Heat about 2-3 tbspn of ghee/clarified butter. add mustard seeds. wait till they pop up. Then add red chilly, curry leaves and pinch of hing.
  • Now pour the cooked daal into it.

Recipe Source: My Grandma 

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