Episode 6 - Dal Tadka With Poonam Mani and Heather Hackett-Kaufman
- Use a 50/50 combination of split mung beans and masoor beans
- Wash the beans a few times to rid of any dirt or packaging material
Whatever amount of beans you use, be sure to use double the amount of water (i.e. 1 cup beans = 2 cups of water)
- Add a little Turmeric & Salt before boiling (we prefer kosher salt)
- 2 tbsp Oil Cumin seeds - about a teaspoon
- Fresh lemon leaves - 6 or more
- Green chilies - depending on heat preference - we used about 1.5
- Chopped garlic - 3 cloves
- Fresh chopped ginger - about 1/2” piece
- Garam masala - 1/2 teaspoon
- Coriander powder - less than 1/2 teaspoon
- Red chilli powder - less than 1/2 teaspoon
- Fresh cilantro
- Chopped onions - 1 small or 1/2 medium
- Chopped tomatoes - 1 small
Cook the lentils in a pressure cooker.
- In a hot saucepan, add oil. When oil is hot, add cumin seeds.
- Add lemon leaves, green chilies, red chili powder, chopped garlic, onion, let cook. - - After onions are cooked, add tomatoes.
- Add garam masala, coriander, and ginger.
- Add cooked lentils to mixture and add cilantro.
- We added about 2 cups of water to thin the mixture before serving, but feel free to add a little more.
- Bring to a light boil (stirring occasionally) for about 15 minutes and serve with fresh cilantro and fresh ginger on top.
- Serve over rice if you like.
Sharecareglobal.com for additional information on Poonam’s nonprofit and if you’re in Sarasota, please visit Tandoor (TandoorSarasota.net).
Tandoor Sarasota TED Talk