Dhal Durga Double Tadka
You might be wondering what is this, a peculiar name for a dhal. Double Tadka is seasoning the dhal TWICE. Durga is my very good friend from whom I learnt this dhal. A very simple dhal bursting with flavours. I thank Durga for sharing this recipe with me. Goes well with phulkas, paranthas, puri, naan, kulcha, plain rice and jeera rice.
The process of making this dish is very different. Do try and Enjoy.
Broken moong dhal – 1 and 1/4 cups( paasi paruppu)
chopped beans, chopped carrot – 3/4 cup ( steamed )
Steamed green peas – 1/2 cup
Turmeric powder – 1/4 teaspoon
Slit green chillies – 2
Amchur ( dried mango powder ) – 1/4 teaspoon
Dried ginger powder – 2 pinches
Salt to taste
Sugar – 1 teaspoon
Water – 5 cups
To Season ( seasoning – 1 ) ( Tadka )
Ghee – 2 tablespoons
Whole bay leaf – 2 ( small )
Torn dry Kashmiri red chillies – 2
Jeera – 1 teaspoon
Coarsely crushed black pepper powder – 3/4 teaspoon
Asafoetida powder – 1/2 teaspoon
To Season ( seasoning – 2 )
Ghee – 2 tablespoons
Kashmiri Chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Finely chopped green coriander leaves – little
Finely chopped curry leaves – little
Dhal Durga served with Plain Parathas
Heat a pressure cooker. Add the dhal. Dry roast on sim flame till it emanates a very good aroma and is golden in colour. Add the slit green chillies, turmeric powder and water. Cover and pressure cook for 4 whistles and leave it on sim flame for 6 minutes. Switch off the stove. Once the pressure subsides, open the cooker and mash lightly. Heat the dhal on medium flame. Add the steamed beans, carrot and the green peas. Add the salt and sugar . Add the amchur powder and the dried ginger powder. Mix well. Boil till little thick.
Give the first tadka. Season the first seasoning. Mix, cover and keep aside. At the time of serving, heat the dhal very well and give the second tadka. Season the second seasoning. Garnish. Serve hot.
1) Do not over roast the dhal. The taste will change.
2) By seasoning twice, the dhal tastes yum.