Restaurant style Dal tadka is my guilty pleasure. Even if I am ordering 4 more things in an North Indian restaurant I always end up ordering one of it along.
But these days we rarely go to a North Indian meal for more reasons than one. There are hardly any brilliant ones in Bangalore, two, there is so much variety out there that going out and eating dal feels like a criminal waste of time, money and errr calories 🙂
But then what does one do of the Dal tadka cravings? I have been trying to replicate the same dal at home since a long time. Various recipes, adding garlic, skipping it, frying the onions & tomatoes of adding them to the boiling dal. But everytime I would feel that there is something missing in this dal. Something that N actually started calling my crazy brain.
But then a while ago, Tata Sampann sent me a sample of masalas to try. The new masalas by Tata have been developed by Chef Sanjeev Kapoor with spices sourced from the best of the farms, because Tata believes that the best of the spices make the best of the masalas. The whole spices like Salem Turmeric, Malabari Black Pepper, Pahadi Cardamom which go into making of the masala blends are also pre sterilized making the masalas very safe.
When I got the basket of masalas and saw the dal tadka masala, the instant thought in my mind was brilliant – let’s put this to test. I made the dal tadka the usual way I make it. Boil dal with salt and turmeric. Sauté garlic, onions and tomatoes and add to the dal. Garnish with coriander and serve with roti’s or rice. This time around I added a spoonful of dal tadka masala to it and bingo I had found my dal tadka. The whole family loved it as well. My mother in law who is also a fan of the Restaurant Style Dal Tadka was very happy on the lunch table that day.
Another thing I really liked about the blended masalas of Tata is the fact that they come in smaller pouches, one box has 5 pouches and one pouch will last you 1-2 times depending on how spicy you like your food or for how many people you are cooking. Because more often then not, the problem I face with these special masala is that once you open the big box it becomes stale by the time you use the masala 2-3 times and doesn’t smell or taste as good anymore.
The masalas are also made from “Un-Spent” spices, i.e. the spices from the oil has not been extracted and hence they are more flavourful and retain their freshness for longer. The spices we normally get off the shelf are the ones from which all the oil has been extracted and hence the aroma of the spices is not as fresh as it should be. The un-spent spices make sure you get the best spices in that packet
I loved the one I tried and I am sure I am gonna try some more soon. Even their chilli powder tastes better than most off the shelf chilli powders in the market. Go pick a Tata Sampann spice next time you are buying some, if nothing for the brilliant Restaurant Style Dal Tadka.