Two joys and a Recipe
Posted by Sudeshna on September 3, 2008
Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.
Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.
Green Mugh dal: 150gms
Tomato: 2 medium sizes
Onion (Peyaj): 2 large ones
Garlic (Rasun): 7 or 8 cloves
Kasturi Methi (Fenugreek leaves): 1 tablespoon
Green chili (Sukhno Lanka): 3
Turmeric powder (Halud guro): 1 teaspoon
Sunflower Oil (Saada tel): 2 tablespoons
Salt to taste
- Soak the mugh dal for about an hour.
- Pressure cook for at 2 to 3 whistles.
- Drain the excess water out of the dal and keep aside.
- Cut the onions in square pieces, and the chilies into small ringlets.
- Heat the oil in a shallow wok.
- As the oil gets heated throw in the onions to sauté along with the garlic.
- As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
- Add the mugh dal, turmeric powder, salt and toss well.
- Add little water if necessary and in between mash the dal properly.
- Now add the Kasturi Methi to the preparation and mix well.
- Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
- Take it out of flame as it gets dried up.
It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.
Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .