DHABA STYLE DAL TADKA / DAL FRY

 Dal Fry is a simple and flavourful Indian lentil dish made with mix dal ( Tuvar/ Arhar / तुरीची डाळ, Moong/ Split Yellow/ मुगाची डाळ, Masoor/ Red Lentil/ मसूर डाळ ). This Dal recipe is popular lentil dish served in Indian restaurants. Cooked lentils are simmered in a tadka of onions, garlic, tomatoes and spices. I make this dal at least once a week as this constantly features in my family’s appetite chart. I have also served this in many events and is extremely popular and always a hit between guests. It is so easy to make and due to its finger licking taste, it serves two purpose, as host, its easy to make, likewise its almost certain that guests will love it. It is the most common dish in Indian cuisine, it enjoys an iconic place due to its distinctive taste and aroma. It is so common that every Indian household will know about this. However, there is variations in how it is made and which lentil is used to make it. In my recipe, I will focus on typical Dal Tadka as you will find in north / punjab region of India. If there was a survey ever on most common food in a dhaba (road side eatery), it is almost certain that this Dal Tadka / Fry will be topping the list. Whilst dal is staple food in India, its taste varies widely on how its made (most people pick up the cooking pattern from their ancestors).

 Lentils or dal are good source of protein and hence there is huge emphasis of dal in Indian cuisine. This dal tadka is made from Arhar Dal/ Tuvar (Toor) Dal/ Split Pigeon Peas. It has a mild, nutty flavour.I'm clearly a fan of any flavors that remind me of dhaba food because I have many dhaba inspired recipes on the blog - dhaba style moong dal, dhaba style chicken curry, dhaba style dal fry, jeera rice, dal makhani, paneer makhani, etc. All of these recipes have one thing in common - they are BIG on flavour! For tadka I used a mix of oil and ghee but it's totally optional.  You'll need both ghee and oil because they both add different flavours. We use approx 3-4 tablespoon ghee in the entire recipe which might seem a lot but it isn't much when its divided between 4 servings. Addition of ghee elevates the taste. This dal tadka isn't your usual boring dal. I like to use a double tadka because that's the only way to achieve that same dhaba like flavour. A double tadka means that the tadka or tempering is added twice - once when the cooked dal is added to the tadka and simmered and the second time when the tadka is added on top to give it an extra boost of flavour.

Dhabas usually used firewood for cooking or cook everything on really high heat, which is impossible to do at home, unless you live on a farm . This Dhaba Style Dal Tadka will have you licking your fingers and plates clean. Double tadka with extra garlic and a dal thats smoky and spicy. This restaurant style dal will take you back to your favourite dhaba.

 If you want and like that smoky flavour then smoking the dal is the best option which adds that same flavour profile, but is easier and way faster. A good dal tadka should be smoky, have texture, an extra boost of garlic and spicy. And it's easy and simple which I will share on some other day. Any one can prepare this Dal Tadka Recipe. The step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

To Pressure Cook the Dal - 

1/2 Cup Arhar Dal (Toor Dal / Split Pigeon Peas)

1/3 Cup Masoor Dal / Red Lentils

1/3 Cup Moong Dal/ Yellow Lentils 

1/4 teaspoon Turmeric Powder

1/2 teaspoon Salt 

A small pinch Asafoetida

Water to cook the Dal

To Cook the Dal - 

2 tablespoon Ghee / Clarified Butter

2 tablespoon Oil

1 Onion, medium size , chopped

1 Tomatoe, medium size, chopped

1 Inch Ginger, grated/finely chopped 

8-10 Cloves Garlic, finely chopped

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds 

1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1/2 teaspoon Kashmiri Red Chilli Powder 

1/2 teaspoon Coriander Powder

1/2 teaspoon Cumin Powder

1 teaspoon Salt /as per taste

1/2 teaspoon Garam Masala Powder

1/4 teaspoon Asafoetida

1tablespoon Kasoori Methi 

2 Kashmiri Red Chillies

1 tablespoon Coriander Leaves, finely chopped 

For the Tempering  Tadka -

1 tablespoon Ghee / Clarified Butter

1 tablespoon Oil

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds 

2 Dried Red Chillies

1/4 teaspoon Asafoetida

1/2 teaspoon Kashmiri Red Chilli Powder

1 teaspoon finely chopped Garlic

1 teaspoon finely chopped Ginger 

1 tablespoon Coriander Leaves, finely chopped 

* More Fresh Coriander leaves for Garnishing

METHOD :

To Pressure Cook the Dal -

STEP 1 - Wash all the lentils 3-4 times and soak them in water for 15-20 minutes. 

STEP 2 - Drain the water and add the dal / lentils to a pressure cooker. 

STEP 3 - Add turmeric powder, salt, asafoetida.

STEP 4 - Also add 3 cups of water and give a nice mix.

STEP 5 - Close the lid of the pressure cooker and cook for 3 whistles on medium flame.

STEP 6 - Switch off the heat and wait for the release of pressure completely, before opening the cooker.

STEP 7 - Mash the lentils with a masher/ ravi.

For Making Dal - 

STEP 1 - Add oil and ghee in a pan and then add mustard seeds and cumin seeds when the oil is hot. Let them crackle. 

STEP 2 - Add finely chopped garlic and ginger and cook it till raw flavour vanishes.

STEP 3 - Add kashmiri red chillies and roast well. 

STEP 4 - Add chopped onion,  tomato and stir to mix. Add asafoetida and mix well.

STEP 5 -  Cook the onion and tomato until onion turns translucent and tomato turns soft.

STEP 6 - Add turmeric powder, red chilli powder, kashmiri chilli powder, coriander powder, cumin powder and mix very well. Cook for 30 seconds.

STEP 7 - Add cooked dal and season it with more salt as per the taste. Mix well. 

STEP 8 - Add more water to adjust the consistency. 

STEP 9 - Cook the Dal for 2-3 minutes and then add garam masala powder and kasoori methi and give a nice mix.

STEP 10 - Allow the Dal to simmer for 5 minutes.

STEP 11 - Add chopped coriander and mix well. 

STEP 12 - Switch off the flame and prepare the tadka.

For The Tempering/Tadka -

STEP 1 - Heat a small tempering pan with oil and add ghee in it.

STEP 2 - Add cumin seeds, mustard seeds and let them splutter.

STEP 3 - Add finely chopped garlic, ginger and sauté till they are golden brown and crispy. 

STEP 4 - Add dry red chillies, Kashmiri Red Chilli Powder to give nice colour to the tempering.

STEP 5 - Add finely chopped coriander leaves and give it a nice mix.

STEP 6 - Pour the tempering on top of the Dal. 

STEP 7 - Garnish with some more chopped coriander leaves.

STEP 8 - Mix everything together before serving. 

This Dal tastes best when served hot along with some jeera rice. It can also be served in the side of any Indian bread and dry vegetable dish.

NOTES - * This dal tastes best when cooked in desi ghee/Clarified butter. However, you can use vegetable oil/ refined oil as per your preference.

* You can add little more water while adding boiled dal to the tadka if you like little thin consistency of dal.

* Adjust the spices according to your taste buds. You can increase or decrease it.

HOMEMADE EASY MILK PEDA / दुध पेढा

Milk Pedas are one of the easiest of Indian sweets, especially with THIS recipe. Peda are usually made or bought during festivals like diwali, raksha bandhan, holi and many more. It is offered to God during pooja and then distributed to devotees.When we are sharing any kind of good news (having a baby, passing the board exams) to our friends and family, we usually offer a box of peda as a gift. There are many other occasions when peda is the most used/eaten sweet. 

Peda is the popular and traditional sweet recipe from India. It is usually made from the khoya (mawa). But in this instant method we are using very few ingredients like milk powder, milk, ghee, etc . The traditional flavoring for most Indian sweets is cardamom and I stuck with it. You can use saffron, rose, or kewra too. I've tried the rose and it rocks. Flavoring too is your choice.

This Peda recipe is an instant Indian traditional milk sweet, can easily made within 15 minutes. Few minutes to let cook and then let it cool down to touch and few minutes to shape them. So in total (from start to finish) you will need only 15-20 minutes to make peda. I didn't know preparing pedas will be this easy. Since my husband loves pedas / sweets, I keep trying different types of Indian Sweets at home. When I tried this peda recipe it came out very well. I got this recipe from my facebook group. So sharing the recipe here with step by step pictures. Prepare these easy milk peda or doodh peda and enjoy. Any one and at any time , one can prepare this milk peda. You know that time, when you had a nice spicy dinner, and then get this sudden sweet craving, but it's already late and you are so cozily dressed up in your pajamas. And you are torn between changing and driving to the nearest sweet mart or trying to suppress that craving. You don't need to anymore, not with this recipe. The step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

2 tablespoons Pure Desi Ghee 

1 Cup Milk Powder

1/4 Cup Milk 

1/4 Cup Powdered Sugar 

1/4 teaspoon Cardamom Powder 

4-5 Pistachio, slivered 

Pinch of Saffron soaked in 1 teaspoon Milk

METHOD :

STEP 1 - Heat a non stick pan over a low flame and add 2 spoons of desi ghee.

STEP 2 - Add milk powder, powdered sugar and milk together. Mix it well.

STEP 3 - Carefully cook on low flame stirring continuously to form a lump free mixture .

STEP 4 - Now add saffron infused milk and mix well.

STEP 5 - The mixture thickens and starts leaving the sides of the pan.

STEP 6 - Stir continuously the mixture seperates from pan and holds the shape.

STEP 7 - Stir continuously until it forms a dough.

STEP 8 - At this stage switch off the fire, transfer the mixture into a bowl.

STEP 9 - Slightly cool the mixture.

STEP 10 - Add cardamom powder and give it a nice mix.

STEP 11 - Knead the dough and make it smooth texture.

STEP 12 - Grease your hands with ghee.

STEP 13 - While shaping peda dough should be still warm.

STEP 14 - Take a small portion of dough.

STEP 15 - Roll as a small ball size, slightly press it.

STEP 16 - Decorate with peda stamp or garnish with chopped almonds or pistachios.

STEP 17 - Take into a serving plate. Place the distance between each peda.

STEP 18 - Let it cool completely. Ready to serve. If you taste it immediately before resting time, it will be sticky. But choice is yours relish them immediately or after some time.

NOTES -  *Carefully cook all the mixture at low flame.

* Prefer all the ingredients at room temperature.

* I have used nestle everyday regular milk powder.

* Stir continuously until it forms a dough.

* Knead the dough and make it smooth texture.

* Grease your hands with a spoon of ghee. The mixture is sticky.

* While shaping peda dough should be still warm.

* Place the distance between each peda.

* Can store in an air tight container for 15 days.

SOUTH INDIAN STYLE LAYERED PAROTTA

 Internet popular String Parotta Recipe is this South Indian Style Layered Parotta. South Indian Style Layered Parotta - The soft and flaky Parotta, also known as Barotta or Porotta, which is very popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. It is popular recipe in and around Kerala.  This is Made using plain flour, salt, sugar, oil and water/ milk. I have seen many videos and Instagram reels for this Parotta recipe which inspired me to create my own version. I want to make this Parotta for a very long time. This Parotta Recipe is made like regular paratha dough except it has the technique for creating the flaky thread like layers. You will see a very simple and cool technique is applied to create this soft and flaky flatbread. Made this recipe couple days back and it turned out near to perfect. 

There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. The key is to spread it out super thin and as large as you can. Keep smearing oil as you spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet.

This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non vegetarian style gravy dishes. Follow  this Parotta recipe with step-by-step pictures. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina..😍

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS -

2 Cup Maida

1 tablespoon powder Sugar

¼ teaspoon Baking Soda

½ teaspoon Salt

Milk, for kneading the dough

¼ Cup Oil

METHOD -

STEP 1 - Firstly, in a large parat / mixing bowl take  maida, powder sugar, baking soda and ½ salt.

STEP 2 - Mix well making sure everything is well combined.

STEP 3 - Now add milk in small batches and start to make the dough.

STEP 4 - Add milk as required and form a sticky dough. Knead the dough well for 5-7 minutes.

STEP 5 - Further, add 2 tablespoon oil and start to knead well. Make a smooth and soft dough.

STEP 6 - Apply oil on the top, cover it and rest the dough for atleast 20 minutes. More resting time will not harm, the longer you rest, the better is the parotta.

STEP 7 - After resting time, the dough turns more soft.

STEP 8 - Now make a log and divide the dough into equal portions.

STEP 9 - Roll them uniformly and again coat them with oil and 
keep aside for more 20-25 minutes.

STEP 10 - Take the dough and start to flatten by spreading using greased hand on a greased platform.

STEP 11 - Using a rolling pin, roll out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet.

STEP 13 - Apply oil evenly, give cuts using a pizza cutter or sharp knife and then start collecting the strips at one end. Make sure the layers are uniform.

STEP 14 - Bring the strips together and form a spiral as shown below.

STEP 15 - Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Secure the end by pressing gently and repeat for all dough circles

STEP 16 - Now roll the spiraled dough into a disc of  3-4 inches with the help of rolling pin. Add a little oil on it and spread it like a parotta with medium thickness. You can do this process with greased hands. 

STEP 17 - Now gently transfer the parotta on hot tawa. 

STEP 18 - Make sure the pan is hot. Roast the parotta on medium high flame. 

STEP 19 - Roast for 2 minutes from one side, and then flip over carefully. 

STEP 20 - Roast on both sides cooking uniformly. Turn the parotta 2-3 times and to cook evenly from both the sides.

STEP 21 - Apply oil and roast the parotta until golden brown on both sides.

STEP 22 - Transfer on a plate.

STEP 23 - Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta when it is still hot, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.

STEP 24 - Finally, bun parotta is ready to serve with any spicy veg or nonveg curry.

Serve parotta with vegetable salna/ curry or chicken salna.

NOTES : * Firstly, adding sugar helps to give nice golden colour to parotta.

* Also, we are not using eggs in this recipe, so i have added ¼ tsp baking soda.

* Additionally, kneading the dough with milk makes paratha soft. But feel free to use water if you don't want to make it with milk.

 * Finally, bun parotta recipe tastes great when made with a generous amount of oil.

* The longer you rest the dough the more soft the paratha is.

* Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.

* Using pizza cutter / sharp knife is easy way for making thread like strips. Make sure to cut  the strips as thin as possible.

* The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.

* After the paratha is cooked, crust it really well to expose the flakiness which we created.