Seafood	Poultry	Meat	Sides & Snacks	Bread & Pastry	Soup & Chili	Regional	Help	Misc	Search
	©	Last Update:
	28 Dec 2002

Date: Fri, 12 Oct 2001 13:26:55 -0400 (EDT)
From: Woodchuck

A sort of sauce for dal

(Is this called "tadka"?)

Some ghee, like say 1/4 cup.  Heat in small skillet or small saucepan. 
Add mustard seed, say 1 TBLSP.  Heat until mustard seed pops like tiny
popcorn. (Use black mustard seed if you can get it). 

Strain off into dal.

Variation... add diced garlic and/or diced hot pepper.

Non-Indian variation... heat ghee, add thin sliced shallot, cook until
limp and starting to brown.  Is the shallot known to Indian cookery?
It ought to be, if it isn't. 

All these are good to add savory/piquancy/interest to otherwise boring
dal like lentil or split-pea dal. 

Dave
--
As flies to wanton boys, are we to the gods;
They kill us for their sport.
		-- King Lear