Niramish Tadka Dal / Pure Vegetarian Tadka Dal ~ no onion, no garlic

It’s no hidden fact that I love tadka dal. It always reminds me of the small eating outs to the dhabas in Kolkata. But till now I couldn’t recreate the magic without onions and garlic. It simply tasted bland with tomatoes. It lacked the required richness and jazz that we generally get in the tadka dal coming out of the dhabas.

But my sister-in-law makes an excellent Veg Tadka Dal. She simply add chopped capsicum to them and voila!!! Whatever I was missing in my dals...I got back in them.  I had never imagined in my life that cooking capsicum with tomatoes will easily replace the onions and garlic.

Heat oil and temper it with cumin seeds and bay leaves.

Then add chopped tomatoes and chopped capsicums.

Sprinkle some salt and stir and cook the tomatoes.

The tomatoes will start to become mushy.

Finally the oil will start to settle at the edges and the curry will not smell like tomato anymore.

Next add the ginger paste.

Add the spices except the garam masala powder.

Stir and cook till the raw smell of the spices are gone.

Add water and let it come to a boil.

Then add the boiled mung dal and chana dal.

Simmer the dal till the gravy reaches a thick and desirable consistency. Then add the butter.

Sprinkle the garam masala powder and chopped coriander leaves. Mix in and put off the flame.

So take my suggestion and if you are cooking a veg version of any dish do add a little capsicum to them. It seriously gives the taste a big uplift!!

Niramish Tadka Dal / Pure Vegetarian Tad ka Dal

Serves 4-6

Ingredients:

1 cup whole green mung dal

A handful of Bengal Gram / Chana Dal

3 medium tomatoes – chopped

½ of a medium capsicum – chopped

1 tbsp ginger paste

2 tsp turmeric powder

2-3 tsp red chilli powder

1 and ½ tsp cumin powder

1 and ½ tsp coriander powder

1 tbsp dry fenugreek leaves / kasuri methi powder

1 tsp garam masala powder

2 tsp cumin seeds

2 medium bay leaves

2 tbsp butter

A handful of fresh coriander leaves – chopped

Salt

2 tbsp oil

Method:

Wash and soak the green mung beans and chana dal overnight. Then cook them with some salt on pressure till the cooker blows 3-4 whistles. Once done, let the steam come out of the cooker on its own and then open the lid. Strain the water and keep the cooked lentils aside.

In a kadai heat the oil and temper it with cumin seeds and bay leaves.

After half a minute add the chopped tomatoes and chopped capsicum to them.

Sprinkle some salt over them and cook the tomatoes and capsicum on medium flame until they become all mushy.

Now add the ginger paste and cook until the oil starts to separate at the edges of the kadai.

Now add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Cook for 2 minutes or until the raw smell of the spices are gone.

Now add 3 cups of water and let it come to a boil.

Now add in the kept aside boiled lentils.

Mix in and let it cook on medium flame for 7-10 minutes or until the dal reaches your desired consistency.

Next add the butter and stir them in so that the butter melts.

Taste and adjust the seasonings.

Finally sprinkle the garam masala powder and chopped coriander leaves over them.

Serve hot with roti / chapatti / naan.