Indian cuisine is always welcome in my home. It’s the wholesome food that we grew up with and has been passed on from one generation to the next.
I was fortunate enough to learn the best cooking skills from my mum and she has taught me the preparation of most of the Indian dishes that I cook today.
Whilst living in Dubai, we were fortunate to have tasted a variety of different cuisines and flavours.
One of our favorite places had to be Gazebo, an authentic Indian restaurant. If you ever visit Dubai, you have to visit Gazebo. I think we tasted almost everything on the menu and one of the stand out dishes was their Dal Tadka, which we ordered every time we visited.
I made a few recipes to try and get as close as I can to Gazebo’s Dal Tadka, and this one seems to be the closest. The family enjoyed it thoroughly and If u enjoy Indian food, give it a try as well.
Preparation time : 1 hour
- 1/2 cup moong dhall
- 1/2 cup oil dhall/toor dhall
- 1 large onion, chopped
- 2 tblsp olive oil
- 1/4 cup tomatoes, chopped
- 1 1/2 tsp salt, to taste
- 1/2 tsp chili paste
- 1 tsp cumin and coriander mix
- 1/2 tsp paprika
- 1/4 tsp turmeric
- Tempering :
- 2 tblsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp crushed garlic
- 1 tsp garam masala
- Few curry leaves
- 3 dry red chillies
Soak the dhalls overnight.
Wash and drain the dhalls the next morning and boil in about 1 litre of water until soft and mushy. Alternatively, cook in a pressure cooker.
In a separate pot, heat the oil and add in the onion. Cook until soft and translucent. Add in the spices and tomatoes. Add in the dhalls and simmer for 15 minutes. You can add some water if the it’s too thick.
In a small pan, heat the oil and add in the spices and temper until an aroma arises.
Add the tempered spices into the hot dhall, mix and close the pot lid and allow to stand and infuse.
Serve hot with rice or rotis.