Empty My Fridge
Dal Tadka & spicy Aloo
Ingredients
- Oil · तेल3–4 tbsp + 2–3 tbsp
- Mustard seed½ tsp
- Garlic · finely chopped2–3
- Curry · roughly crushed2–3 sprigs + 2 sprigs + 1 sprig
- Ginger1 inch
- Chili pepper · roughly chopped, finely chopped2–3 + 3–4
- Onion · finely chopped2
- Cilantro · finely1 tbsp
- Saltto taste
- Potato4
- Chili powder1 tsp
- Turmeric · powder½ tsp
- Prepared Tadka · तैयार किया हुआ तड़का¼ cups
- Toor dal · cooked2 cups
- Chana dal · cooked2 cups
- Sugar1 tsp
- Ghee½ tsp
Instructions
- Heat 3-4 tbsp oil in a kadai. When hot, add the mustard seeds, garlic and curry leaves and let them splutter.
- Add the ginger and the dry Kashmiri chillies and sauté for one minute.
- Add the onions, tender coriander stems and salt. Cook for 4-5 minutes until the onions are golden.
- Add the finely chopped dry Kashmiri chillies and the curry leaves, and mix well. Set the tadka aside.
- For the spicy aloo, heat 2-3 tbsp oil in a pan or kadai. Add the potatoes and shallow fry until golden.
- Add the degi red chilli powder and turmeric powder and cook for 4-5 minutes on medium flame.
- Add salt, then the prepared tadka, and mix well. Transfer to a serving dish and garnish with coriander sprig.
- For the dal, put the prepared tadka, cooked toor dal, cooked chana dal and 1½ cups water into a handi. Adjust the consistency and simmer for 10-12 minutes on medium flame.
- Stir in the sugar, crushed curry leaf and ghee, mix well, then transfer to a serving bowl and garnish with coriander sprig.
Summarized from Ranveer Brar's video. Watch it for the details.
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