TORKAR DAL

Torkar Dal OR Tempered Green Moong Dal! Bengalis love roti-tadka. This dish is originally from Punjab but we have embraced tadka dal as if it’s one of our own. There are different variants of tadka dal....simple tadka dal, egg tadka dal, chicken tadka dal, egg chicken tadka dal, mutton tadka dal and egg mutton tadka dal. This recipe was given to my mother by one of her Punjabi friends. I was fortunate to learn it from her. The secret to the flavour of my mother’s tadka dal is the usage of fenugreek seeds and also a dry roast masala which includes fenugreek seeds. It brings a different dimension to the dish.

Preparation:

STEP 1- Soak the green moong dal overnight. Then, next day wash it thoroughly and boil the dal in a pressure cooker with 400 ml of water, ½ TSP of cumin powder, ½ TSP of turmeric powder, ½ TSP of chopped ginger, ½ TSP of chopped garlic, 2 chopped green chilies and ½ TSP of Salt. In about 3-4 whistles your Dal should be ready.

STEP 2- Meanwhile prepare a dry roast masala. In a pan, dry roast 1 and ½ TSP of Fenugreek/Methi Seeds along with 2 green cardamoms, 2 cloves, and 1 cinnamon stick of 1 inch. Dry roast them for about 40 secs on low flame and then make a powder of them in a mixer grinder.

STEP 3 (Optional )- In a bowl beat 4 eggs with ½ TSP of Salt. Take a pan, pour 2 TSP of refined oil. Once the oil is heated, pour the beaten eggs. Gently scramble the eggs and let it cook for about 40 secs in medium high flame. Turn off the flame. Keep it aside.

STEP 4- In a Kadhai, pour 4 TBSP of refined oil, 1 TSP of fenugreek/methi seeds, one green cardamom, one clove and one cinnamon stick. Keep stirring the oil for about 40 secs.

STEP 5- Add the chopped onion and sauté it for 3 mins. After 3 mins add the remaining chopped ginger and garlic.  Sauté them for 3 mins on medium low flame till the raw smell goes away.  

STEP 6- After 3 mins, add the chopped tomatoes. Sauté everything for about 2 mins on medium high heat.

STEP 7- After 2 mins add ½ TSP of turmeric powder and 1 TBSP OF red chilli powder. Pour 2 TBSP of water and sauté everything on medium low flame for 3 mins.

STEP 8- After 3 mins, add the boiled dal. Stir it well with the masala and cover it with a lid. Let it cook for another 3 mins on low flame.

STEP 9- Take off the lid and add the dry roast masala, the remaining chopped chilies and the scrambled eggs (optional). You may choose to add 2 TSP of butter (optional) at this point of time. Let it cook for another 5 mins on medium high heat.

STEP 10- Add the chopped coriander leaves and turn off the flame.

STEP 11- Your Torkar Dal is ready to be served with a Phulka, Chapati or even better a Rumali Roti.