The Indian Tadka

The Indian Tadka
Highlights

The Indian Tadka. Cooking is perceived as a time consuming and woeful chore especially Indian food.While this is true for traditional recipes involving multiple steps and a long list of ingredients, everyday cooking can be a breeze too.

Cooking is perceived as a time consuming and woeful chore especially Indian food.While this is true for traditional recipes involving multiple steps and a long list of ingredients, everyday cooking can be a breeze too. Here are few recipes to make a full Indian meal in less than 45 minutes.

Baby Brinjals Stir fried

Ingredients

Green Brinjals 250 grams, cut into 4-6 wedges

(or purple, choose tender ones)

Onion 1 small, sliced fine

Green Chilli 1, slit lengthwise

Turmeric Powder 1/4 tsp

Salt to taste

Ginger 1/2 inch piece, grated

Nigella seeds / Kalonji 1 tsp

Vegetable Oil 1 tbsp

Fresh Coriander Leaves 1 small bunch

Method

In a nonstick pan, heat the oil on medium heat and splutter the nigella seeds. Add the sliced onion, green chilli and sauté till the onion is turning translucent.

Add the grated ginger and sauté for a few seconds. Add the sliced brinjals, turmeric powder and the salt and sauté for 2 minutes.

Cover the pan and cook on low heat for about 3 minutes. The vegetable should cook in its own steam, if the pan gets dry, sprinkle water to moisten. Do not pour water, else the brinjals will turn to mush.

Check for doneness and cover and cook till the brinjal is just cooked and still firm. Sprinkle the fresh coriander and mix gently. Take off the heat and serve hot with rice or rotis.

Carrot Pachadi

(Time Taken - 10 Minutes, Serves 4)

With summer approaching, this is a great way to add variety to yogurt. This is a no cook dish.

Ingredients

Carrot (grated) 2 cups

Yogurt 2/3 cup

Fresh Coconut 2 tbsp

Green Chilli (medium ) 1

Cumin Seeds 1/2 tsp

Salt to taste

For the tempering

Oil 1 tbsp

Mustard Seeds 1 tsp

Dry Red Chilli (broken in two pieces) 1

Curry Leaves a few

Urad Dal 1 tsp

Channa Dal 1 tsp

Method

Grind together the fresh coconut, green chilli, cumin seeds and ginger with 2 tablespoons of yogurt to a fine paste.

Whisk the remaining yogurt to remove lumps. Add the grated carrots and the ground masala to the yogurt, add salt to taste and set aside.

Heat the oil in a pan, add the channa and urad dal and saute till they are cumin seeds and wait for them to splutter, then add the dried red chillies and curry leaves. Add this to the cooked lentils.

Moong Dal Tadka

(Time Taken - 20 Minutes, Serves – 4)

Moong dal cooks very quickly even without a pressure cooker and does not need to be presoaked. This makes it an excellent choice for express cooking!

Ingredients

Moong Dal 2/3 cup

(the husked and split variety)

Onion 1 small, sliced

Green Chillies 2, slit

(adjust according to tolerance)

Tomato 1 medium, chopped

Asafetida 1 pinch

Turmeric 1 pinch

Garlic (optional) 2 pods, crushed

Salt to taste

For the tempering

Oil 1 tbsp

Cumin Seeds 1 tsp

Dry Red Chilli 1, broken in two pieces

Curry Leaves a few

Method

In a pressure cooker, add the washed lentils, onion, tomato, green chilli, turmeric, asafetida and garlic and 1 cup water and cook for 2-3 whistles. Turn off the heat and wait for the pressure to release.

Open the cooker and with the back of a round spoon mash the cooked lentils well. Add the salt.

Heat the oil in a pan, add the cumin seeds and wait for them to splutter, then add the dried red chillies and curry leaves. Add this to the cooked lentils.

Serve hot with rice or rotis.

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