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Dal tadka with aloo paratha recipe

Dal tadka

Dal tadka with aloo paratha recipe
Recipe by: Chef Dion

Dal Tadka
Serves: 3-4
Recipe time: 20min
200g Lentils, Red Dried
10g onions, finely minced
2g garlic, thinly slice (so fine that it dissipates)
1ea Green chilli (slit in half lengthwise)
50g tomatoes, finely diced
100ml oil, sunflower
10g black mustard seeds
10g cumin seeds
3g curry leaves whole
4g Kashmir fine chilli powder
7g turmeric powder
100g onion finely sliced, same as garlic slice above
200g butter, unsalted, cubed and kept in the fridge
Water for cooking
Soak red lentils overnight or for at least 12hrs. Wash the lentils until the water runs clear. Place the washed lentils into a medium saucepan and cover with twice the amount of water to lentils. Bring the lentils to a boil and strain immediately once it comes to boil. Replace with fresh clean water and place back onto the heat and bring to a boil once again. Once it comes to a boil reduce the heat to a low simmer. Skim the scum that surfaces as the dahl gently simmers. Simmer for 10min then add the green chilli, minced onion and thinly sliced garlic. Simmer for a further 15min on low, add the tomatoes and cook for 5mins. In a separated pan add the oil and bring to a high heat. Add the rest of the ingredients besides the cold butter and pulled coriander leaves. Once the spices and onions are tempered in that separate pan add it to the simmering dah. This method is what’s called TADKA. Simmer for 10mins to bring all the flavors together and soften the tomatoes. Remove from the heat and add the cold butter and coriander.

Carefully fold the butter and coriander into the dhl until it is creamy and emulsified

Paratha dough

400g flour cake wheat
190g boiling water
10g sunflower oil
10g salt
100g ghee for the folding process
In a mixing bowl, combine the flour salt and oil. With your hands carefully crumble the oil into the flour and salt, as you would for a cookie dough recipe. Add the boiling water and immediately mix with a rubber spatula while the water is still boiling hot. Bring the dough together with the spatula until the mixture comes away from the sides of the bow. Transfer to a table working surface and knead the combined mix into a smooth semi form dough. Divide into 100g portions, and ball. Roll out the 100g balls into thin flat rectangular sheets. Brush the entire surface with ghee. Roll the rectangular dough sheet into a log, capturing the ghee inside. Roll the log into a snail-like ball slash disk. Allow the disk to rest for 15mins to an hour. Roll the rested disks into a circle about 2 mm in thickness. Cook on a hot thawa or non stick pan 2mins on each side while moving the dough in a clockwise motion so that there is even heat distribution on the entire rolled out dough. Optional, brush with even more ghee or enjoy plain as is.
Paratha potato filling

2ea (400g) medium potatoes peeled and quartered
7g garlic minced
8g ginger grated
5g coriander fresh chopped
5g mint fresh chopped
5g curry leaves fresh chopped
3g green chilli chopped
3g cumin seeds toasted
5g coriander seeds toasted and crushed
100g cheddar white mature grated
10g salt
ghee for frying
Cook potatoes to form mash. Fry garlic, ginger, curry leaves, chilli, cumin seeds and coriander seeds, then mix with mash and cheese. Fill the dough then fry as instructed above.

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