Dal tadka cooked the Ayurvedic way in clay handi is a recipe second to none. Follow the recipe video for effortless cooking in clay pot.
Should I say, "a dream of mine" or "a joy of mine?" Well, I think I will say both - cooking in my beautiful clay handi that I bought all the way from India has been both a dream and a joyous occasion in my life!
It was a dream that turned into reality when I visited India last year and bought my first ever clay cooking pots, and then it became such a joyous moment in my life when I finally took out my clay handi (here in my home in America) and cooked my first-ever recipe in it!
I have to tell you that the moment I added mustard oil and put the stove on, I was full of love, joy and pride. I have never felt so connected to my grandparents and to India! The aroma that rose out of the clay and mixed with mustard oil was both sacred and earthy. You have to make the recipe to know what I really mean.
I will be putting out more clay pot recipes but till then, I just want to remind you of these notes -
1. Put your stove on LOW when you put your clay pot on the stove. Clay takes time to heat up so be kind and patient - but you can start adding your oils, seeds and chilies till then.
2. For electric stoves, you will need heat diffuser and I highly advice you research about cooking with clay pots on electric stoves and guidelines before you start cooking such recipes.
3. Add the ingredients slowly and make sure that everything you add to your clay pot is at room temperature only - NOT cold. This also includes the water you add for cooking.
4. Turn your stove off when all the recipe ingredients (tomatoes, spices, seeds, etc.) have almost softened and cooked well. This is because clay retains heat very well and will continue cooking the food for next 15 mins or so even after you have turned the stove off.
5. Wash it with water and baking soda - see my bonus tip at the end of the video. NO soap or detergent.
6. After washing, wipe lightly with cotton towel and let sun-dry.
7. MUST read my Clay Pots Article before you start cooking in your first clay pot! If you have already read it, then better brush up on it - better be safe than sorry!
Ingredients for Lentils -
1. Red lentils - 1 cup
2. Yellow moong dal - 1 cup
3. Turmeric - 2 Teaspoons
4. Sea Salt - 2 Teaspoons or per taste
5. Frozen or fresh spinach - 16 oz.
6. Org. apple cider vinegar - 4 Tablespoons
7. Water to make lentils - About 3 cups
Soak lentils for a few hours after rinsing them clean. Give the water to the plants - plz. don't throw it down the sink. After soaking, add fresh water and pressure cook for about 3 whistles on medium-low.
After the pressure has released fully, open the cooker and add turmeric, sea salt and mix. Let lentils cool down a lot and then add spinach along with acv - mix and your lentils are ready. You can also add some fresh lemon juice to enhance the taste and nutrients.
Ingredients for Tadka (Tempering) -
1. Organic mustard oil - 4 to 6 tablespoons
2. Mustard seeds - 1 Teaspoon
3. Cumin seeds - 3 Teaspoons
4. Black seeds - 3 Teaspoons
5. Asafoetida (hing) - Pinch's worth
6. Organic tomatoes - 4 small tomatoes
7. Garlic - 1 whole garlic
8. Green chilies - 1
9. Organic cilantro/coriander - 1 whole bunch
10. Turmeric - 1 Teaspoon each
11. Ginger - 1 inch
12. Dry red chilies - 3 or per taste
13. Indian Black Salt (kala namak) - 1 Teaspoon
14. Fenugreek seeds - 1/6 Teaspoon
15. Carom seeds (ajwain) - 1 Teaspoon
16. Deegi mirch (Kashmiri Red Chili Powder) - 1 Teaspoon
17. Garam masala - 1 Teaspoon
18. Dried fenugreek leaves (kasuri methi) - About 2 Teaspoons's worth
1. Turmeric, mustard seeds, fenugreek, ginger, and even sometimes dried fenugreek leaves - if added too much, can make food slightly bitter. So add less first. Taste your dried fenugreek leaves and see if they have a bitter note, or sweet note. If bitter, then add less.
2. I made a lot as I said in the video so adjust the quantity of your lentils - use 1/2 cup each or if taking one type of lentils, then reduce it to 1/2 cup or 1 cup, per your need.
3. Similarly, adjust the spices and seeds and cut each to half the amount. If you are not used to so many spices and savory seeds, then cut the amount to 1/3rd or 1/4th and see if you like the taste of the lentils at the end. This way you will not waste the recipe and you can always adjust the taste at the end - but not the other way around.
4. The video follows the English subtitles that include what spice or seed I am adding at what point, and the quantity of each. Just follow the English subtitles and hit pause as you are cooking the recipe side-by-side. This will help you follow the video much easily and turn your recipe into a true authentic Ayurvedic style dish made in clay handi..:)
5. Overall, enjoy the process and congrats on trying a clay pot recipe!
Simple steps -
1. Watch the video/pics for step-by-step recipe.
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