peperonity Mobile Community
Welcome, guest. You are not logged in.
Log in or join for free!
 
New to peperonity.com?
Your username allows you to login later. Please choose a name with 3-20 alphabetic characters or digits (no special characters).

IMPORTANT: Choose your name WISELY as you cannot change it later on! This is due to the fact that we will submit your pages to major search engines so that they can be found properly. 
Please enter your own and correct e-mail address and be sure to spell it correctly. The e-mail adress will not be shown to any other user. 
This password protects your account. To avoid typos it must be entered twice. Please enter 5-20 alphabetic characters or digits (no special characters). Choose a password that is not easy to guess! Never disclose your password to anyone. 
This password protects your account. To avoid typos it must be entered twice. Please enter 5-20 alphabetic characters or digits (no special characters). Choose a password that is not easy to guess! Never disclose your password to anyone. 
Stay logged in
Enter your username and password to log in. Forgot login details?

Username 
CAUTION: Do not disclose your password to anybody! Only enter it at the official login of peperonity.com. We will never ask for your password in a message! 
Login
Stay logged in

Share photos, videos & audio files
Create your own WAP site for free
Get a blog
Invite your friends and meet people from all over the world
All this from your mobile phone!
For free!
Get started!

You can easily invite all your friends to peperonity.com. When you log in or register with us, you can tell your friends about exciting content on peperonity.com! The messaging costs are on us.
Meet our team member Marzus and learn how to create your own mobile site!

◊´¨`·.·†Indian Tadka†·.·´¨`◊ | a1.peperonity.food



◊´¨`·.·†Indian Tadka†·.·´¨`◊
indian tadka
How to make the Indian Yellow Dal
Tadka By Ali,
Yellow Dal Tadka
This is a Dal speciality prepared
throughout India.
Dal refers to the dry pulses that
come as a result of splitting the
whole pulses, and ridding them of
their husks/hulls and shells.
Dal forms a very important part of
the daily Indian meal, as it is one
major source of proteins and
energy.
Dal is generally eaten as
accompaniment to Roti or Steamed
white rice.
Toor Dal or split Pigeon peas are
generally used in preperation of
this dish.
Difficulty:
Moderate
Things You'll Need:
*.Half a cup of Toor Dal
*.Garlic - finely chopped or minced
- 3 tspns
*.Cumin seeds - 1 tspn
*.Red Chillies - 4-5 - sliced in halves
*.3 - 5 green chillies slit and sliced
into halves
*.Mustard seeds 1 tspn
*.Split chick-peas - 1/2 tspn
*.Split black gram - 1/4 tspn
*.Curry leaves- two stalks
*.oil
*.salt
*.turmeric
*.red chilli powder
*.Water - 3 cups
Instructions
1.Soak the Dal in water, for 10-15
min. This would soften the Dal a
little and decrease the cooking
time.
2.Boil 3 cups of water and drop
the Dal into the water. Let the Dal
come to a boil
3.Now, leave it to simmer for about
30-40 min. The Dal should turn out
soft and silky and one should be
able to mash it with theback of the
ladle. (Alternatively, one can use a
pressure cooker for this process)
4.After draining the excess water,
and keeping some water as it is,
leave the Dal to simmer for some
more time, in which whilewe can
prepare the tadka.
5.In another hot pan, pour 2
tbspns of oil, and after the oil heats
up a little, first add the two pulses
(chick-peas and the black gram),
and then the mustard. This avoids
spluttering of the mustard
immediately after it is put in the
hot oil Now add the red chillies,
cumin seeds, garlic, green chillies
and the curryleaves in that order.
Let it splutter and cook for about 2
min.
6.Add this mixture to the
simmering Dal.
7.Add Salt, Turmeric and Chillie
powder in required amounts.
8.Serve hot with Rice or Roti
Please Note:
*.A dsh of Ghee (clarified butter) in
the end, gives a great taste.


This page:





Help/FAQ | Terms | Imprint
Home People Pictures Videos Sites Blogs Chat
Top