That day, 2008
Not a big deal, really. It’s Dal Antonio with tamarind thrown in for a nice tangy kick.
3/4 cup tuvar dal
3/4 cup moong dal
2 medium tomatoes (roughly chopped)
1-2 tbsp oil 2-3 bay leaves
Handful curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
2 green chillies (sliced lengthwise)
5 garlic cloves (roughly chopped)
1 tsp ginger paste
1 medium onion (chopped fine)
1/2 tsp turmeric powder
1 tsp chilli powder
2 tsps sambar masala
Tamarind (lemon-sized, kept in hot water, squeezed and juice drained through sieve)
Finely chopped coriander leaves for garnish
Salt to taste
Wash and soak dals in water for an hour.
In a large pot, put in 6 cups of water.
Bring to a boil then put flame on low (it should take around an hour or so; if you use a pressure cooker, I don’t know, maybe 15 minutes; my rule of thumb is 3-4 whistles).
Cook till dals almost soft.
Ten minutes before dals cook, in frying pan heat oil on a high flame.
When smoking, fry b. and c. leaves (they’ll go brown in seconds).
Quickly toss in seeds: mustard and cumin.
When they splutter and pop, toss in green chilles.
Next ginger-garlic paste followed by onions.
Keep stirring all the time.
Lower flame and add the tumeric and chilli powder, and sambar masala.
Stir till aroma of spices wafts out of pan.
Then ladle in four to five heaps of dal into the frying pan.
Stir and allow dal to absorb the tadka.
Then return f. pan’s contents to the pot with dal.
Stir till tadka evenly distributed.
Then add tamarind juice.
Allow to come to boil.
Put flame on low.
Add salt to taste.
When done, garnish with fresh coriander.