Question 38: Given below is a manual on making dal tadka. Go through …

Given below is a manual on making dal tadka. Go through the manual and fill in the blanks using appropriate verbs in the given subquestions that follow.
Objective: To make dal tadka and use the dhungar method to incorporate a smoky flavour into the dish.
Method:
i. Thoroughly (1) _____ 1 cup of split and husked pigeon pea lentils (toor dal) in water. Add it to a pressure cooker.
ii. Add half a cup of chopped onions, one cup of finely chopped tomatoes, 1 or 2 green chilies and 1 teaspoon of finely chopped ginger to the pressure cooker.
iii. Pour 2.5 cups of water into the pressure cooker.
iv. Add half a teaspoon of turmeric powder and 1 pinch of asafoetida.
v. Mix well and pressure cook the lentils for about 7-8 whistles over medium heat.
vi. Open the pressure cooker once the pressure has been released. The lentils would have become soft and creamy.
vii. (2) _____ the cooked lentils with a wired whisk or a spoon. If the consistency looks too thick, add about half to one cup of water and simmer the dal for 3 to 4 minutes.
viii. Once the desired consistency is reached, add half a teaspoon of garam masala powder, two tablespoons of chopped coriander leaves and salt to taste.
ix. (3) _____ off the heat.
x. Mix well and (4) _____ the salt level before adding the tempering.
xi. To smoke the lentils using the dhungar method, burn a small piece of charcoal on a grill till it becomes red hot.
xii. Using tongs, (5) _____ the piece of charcoal in a small steel bowl or the hollowed-out half of an onion.
xiii. Use only natural charcoal. Avoid anything that has a flame accelerant added.
xiv. Pour about a quarter teaspoon of oil or ghee on the charcoal.
xv. Fumes emanate from the hot charcoal as soon as oil or ghee is poured on it.
xvi. Place the charcoal bowl on the dal.
xvii. Cover the pressure cooker with its lid and let the smoke be infused into the dal for a minute or two.
xviii. Smoking the dal for longer runs the risk of making the dal bitter.
xix. Remove the bowl carefully with the help of tongs and cover the pressure cooker with its lid. xx. Heat 3 tablespoons of oil or ghee (clarified butter) in a small pan over low-medium heat. xxi. Crackle 1 teaspoon of cumin seeds in the oil/ghee.
xxii. Add 2 to 3 dry red chilies, a generous pinch of asafoetida, and 5-6 finely chopped medium sized garlic cloves.
xxiii. When the garlic has browned lightly and the red chilies have changed colour, add 1 teaspoon of crushed kasuri methi and half a teaspoon of red chilli powder.
xxiv. Mix well and turn off the stove.
xxv. Pour the tempering, along with the oil/ghee, into the dal.
xxvi. Garnish with coriander leaves.

_____ off the heat.