Saag Tadka
This tadka dal recipe tastes exactly like "saag tadka" what we have at any roadside dhaba the only difference is that it is lot more healthier because it is cooked at home.The word Tadka translates as "tempering" is a method widely used in mostly all Indian dishes, in which whole garlic,ginger or ground spices are heated in hot oil or ghee and the mixture is added to a dish.It is also very healthy to put oil or ghee tempering over dal as Fat is an essential nutrient which is required for the absorption of fat soluble vitamins. Ghee or oil also has a tendency to enhance the absorption of hidden nutrients from the vegetables,dals or legumes making it easy for the body to process.
Ingredients
- 1 cup Whole Black Urad Dal
- 1/4 cup Kidney Beans (Rajma)
- 1/4 cup Chana Dal (Split Chickpeas)
- 1 bunch Spinach
- 1 Green Chilli
- 1 big Tomato (chopped)
- 1 big Red Onion (finely chopped)
- 15-20 cloves Garlic (finely chopped)
- 1 full Lemon Juice
- 4 tbsp Ginger (finely chopped)
- 2 tbsp Ghee or Clarified butter
- 2 tbsp Cooking Oil
- 3 tbsp Fresh Cream
Dry Indian Masalas or Dry Spices
- 1/4 tsp Aesofatida/Hing
- 1/2 tsp Black Salt/Kala Namak
- 1 tbsp Cumin Powder/Jeera Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Kitchen King Masala (easily available in the Indian store)
- 1 tsp Chaat Masala
- 1/2 tsp Red Chilli Powder
- 1 tbsp Dry Kasuri Methi/Fenugreek Leaves
- Salt to Taste
Instructions
Step 1
- Take all three types of dal in a bowl,wash and soak it in water overnight then pressure cook the dal with water on low flame for 8-10 whistles.Keep aside once cooked.
Step 2
- Blanch washed spinch in boiling water for 2-3 minutes,then transfer it in ice cold water to stop its cooking and for colour retention.Squeeze out the excess water from the spinch,grind it in a mixture along with 1 green chilli to form a smooth puree.
Step 3
- Heat a pan add oil, aesofatida, 1 tsp chopped garlic and ginger.Cook until light golden brown then add onions saute it till translucent.
Step 4
- Add chopped tomatoes cook for few minutes till little soft followed by all the spices. Mix well on low flame then add the spinach puree. Cook for 4-5 minutes stirring occasionally.
Step 5
- Add the cooked dal stir well, add juice of 1 lemon to it, mash it a little in the pan with any steel hand masher.
Step 6
- Now in a small pan add ghee, all the chopped garlic, ginger. Cook until golden brown then pour the tadka over dal and stir well. reserve little tadka for garnish.
Step 7
- Add cream and mix well, serve hot with tandoori roti and onion salad.
