{"id":596,"date":"2018-07-03T21:20:48","date_gmt":"2018-07-03T18:20:48","guid":{"rendered":"http:\/\/andrestover.com\/?p=596"},"modified":"2018-11-17T15:19:30","modified_gmt":"2018-11-17T13:19:30","slug":"tarka-dhal","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tarka-dhal\/","title":{"rendered":"Tarka Dhal"},"content":{"rendered":"

Tarka on Punjabi keelne v\u00e4ljend ja mistahes keeles seda ka ei \u00f6elda, Indias ja India naaberriikides t\u00e4hendab see v\u00fcrtside k\u00fcpsetamist, et l\u00f5hnad ja maitsed muutuksid tugevamaks ja aroomid v\u00e4lja p\u00e4\u00e4seks. V\u00fcrtside k\u00fcpsetamine on minumeelest India k\u00f6\u00f6gi alus ja seda tehakse peaaegu alati India roogade valmistamisel.<\/p>\n

Dal v\u00f5i Dhal t\u00e4histab \u00fcldisemas m\u00f5ttes kaunvilja, kas l\u00e4\u00e4tsi, ube v\u00f5i herneid. Tarka Dhal praetud v\u00fcrtsidega l\u00e4\u00e4tseroog.
\nPostitan siia Darka Dhali retsepti, millest osa m\u00f5tteid on p\u00e4rit Radilt, osa Jamie Oliverilt ja Puspesh Pantilt. Tegemist on kindlasti India k\u00f6\u00f6gi klassikalise retseptiga, mida on lihtne valmistada ja mis on v\u00e4ga maitsev.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus. 30 k\u00fcpsetamine<\/span>
\nTase: lihtne<\/span>
\nKogus: kuuele kuni kaheksale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 tass kollaseid v\u00f5i punaseid l\u00e4\u00e4tsi
\n1 sibul (peeneks hakitud)
\n2 k\u00fc\u00fcnt k\u00fc\u00fcslauku (peeneks hakitud)
\n1.5 cm ingveri t\u00fckk\/kuubik (peeneks hakitud)
\n1 tl pruune sinepiseemneid
\n1 tl mustk\u00f6\u00f6mne seemneid
\n1 tl jahvatatud koriandrit
\n1 tl jahvatatud kurkumit
\n1 tl Garam Masalat
\npool pakki k\u00fclmutatud spinatit v\u00f5i v\u00e4rsket
\nmaitse j\u00e4rgi t\u0161illit (0,25 tl v\u00f5iks olla sobiv kogus)
\nmaitse j\u00e4rgi musta pipart ja soola
\n3 keskmist k\u00fcpset tomatit (3 tk) v\u00f5i tomatipastat
\n2 spl sorts k\u00f6\u00f6gikoort (soja-, kookose- vms)
\n1 spl toidu\u00f5li
\nv\u00f5imalusel peot\u00e4is koriandri lehti peale hakkida<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Haki sibul, k\u00fc\u00fcslauk ja ingver peeneks
\n2. L\u00f5ika tomatid t\u00fckkideks
\n3. Kuumuta toidu\u00f5li keskmisele temperatuurile, lisa v\u00fcrtsid, prae neid 1 min pidevalt segades. Lisa ingver, k\u00fc\u00fcslauk ja sibul ja prae veel 1 min.
\n4. Lisa natuke vett ja l\u00e4\u00e4tsed. Vala vett nii palju, et see ulatuks umbes 2 cm \u00fcle l\u00e4\u00e4tsede.
\n5. Lisa tomat ning spinat ja keeda kuni l\u00e4\u00e4tsed on pehmed. Maitsesta sooja ja pipraga.
\n6. Sega valmis toit korralikult l\u00e4bi. See toit v\u00f5ib v\u00f5i peab v\u00e4lja n\u00e4gema nagu mitte k\u00f5ige \u00fchtlasema tekstuuriga puder.
\n7. Serveerimiseks l\u00f5ika peale koriandrit ja serveeri basmati riisi v\u00f5i India lameleivaga<\/p>\n

Valmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Tarka on Punjabi keelne v\u00e4ljend ja mistahes keeles seda ka ei \u00f6elda, Indias ja India naaberriikides t\u00e4hendab see v\u00fcrtside k\u00fcpsetamist, et l\u00f5hnad ja maitsed muutuksid tugevamaks ja aroomid v\u00e4lja p\u00e4\u00e4seks. V\u00fcrtside k\u00fcpsetamine on minumeelest India k\u00f6\u00f6gi alus ja seda tehakse peaaegu alati India roogade valmistamisel. Dal v\u00f5i Dhal t\u00e4histab \u00fcldisemas m\u00f5ttes kaunvilja, kas l\u00e4\u00e4tsi, ube […]<\/p>\n","protected":false},"author":1,"featured_media":597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[10,17,277],"class_list":["post-596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taimetoidud","tag-india","tag-laatsed","tag-spinat","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=596"}],"version-history":[{"count":1,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/596\/revisions"}],"predecessor-version":[{"id":601,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/596\/revisions\/601"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/597"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}