{"id":171410,"title":"K\u0131rm\u0131z\u0131 Mercimek Dahl","modified":"2026-09-15T10:26:33+02:00","plain":"Ghee, baharat ve sar\u0131msakla haz\u0131rlanan bir tadka ile lezzeti katlanan, h\u0131zl\u0131, kremams\u0131 ve aromatik bir Kuzey Hindistan dahl\u0131; pirin\u00e7 ya da roti ile harika gider.\n\n\n\nSaat 19.00 olmu\u015f, a\u00e7l\u0131k bast\u0131rm\u0131\u015f ve buzdolab\u0131ndaki hi\u00e7bir \u015fey ger\u00e7ekten ak\u015fam yeme\u011fi gibi g\u00f6r\u00fcnm\u00fcyor. Bir avu\u00e7 k\u0131rm\u0131z\u0131 mercimek, iki domates derken tencereden mis gibi kokular y\u00fckselmeye ba\u015fl\u0131yor. \n\n\n\nAs\u0131l b\u00fcy\u00fc en sonda olur : kaynar ghee'de c\u0131z\u0131rdayan sar\u0131msak ve kimyon, ezilmi\u015f mercimeklerin \u00fczerine tek seferde d\u00f6k\u00fcl\u00fcr; o tok \u00e7\u0131t\u0131rt\u0131 sesi yandaki odadan bile duyulur. Birka\u00e7 damla limon, bir tutam ki\u015fni\u015f derken bu s\u0131radan hafta i\u00e7i yeme\u011fi, bir sonraki \u00e7ar\u015famba yine yapmak isteyece\u011finiz tariflerden birine d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nK\u00e2senin dibini s\u0131y\u0131rmak i\u00e7in tavadan yeni \u00e7\u0131km\u0131\u015f s\u0131cac\u0131k bir naan\n\n\n\nK\u0131rm\u0131z\u0131 mercimek dahl nedir ?\n\n\n\nDal kelimesi, bazen dahl ya da daal diye de yaz\u0131l\u0131r; hem b\u00f6l\u00fcnm\u00fc\u015f baklagilleri hem de onlardan yap\u0131lan yemekleri anlat\u0131r. Burada temel malzeme, yakla\u015f\u0131k yirmi dakikada pi\u015fen ve istenen k\u0131vama g\u00f6re az ya da \u00e7ok ezilen k\u0131rm\u0131z\u0131 mercimek, yani masoor dal'd\u0131r. Tarif d\u00f6rt unsura dayan\u0131r : baklagil, s\u0131v\u0131, aromatikler ve son dokunu\u015f olarak tadka.\n\n\n\ntadka, tarka ya da chaunk olarak da an\u0131l\u0131r; baharatlar\u0131 ghee ya da ya\u011fda c\u0131z\u0131rdatarak ya\u011fa aroma verme i\u015flemidir. Kimyon tohumu, kuru k\u0131rm\u0131z\u0131 biber ve sar\u0131msak temeli olu\u015fturur; bazen buna hardal tohumu ve bir tutam \u015feytantersi, yani hing, de eklenir. \n\n\n\nZerde\u00e7al, Ke\u015fmir biberi ve garam masala, kar\u0131\u015f\u0131m mercimeklerin \u00fczerine d\u00f6k\u00fclmeden hemen \u00f6nce ocaktan al\u0131nan tavaya eklenir.\n\n\n\nHint usul\u00fc baklagil yemeklerinin bir di\u011fer b\u00fcy\u00fck klasi\u011fi : chana masala\n\n\n\nHindistancevizi s\u00fcts\u00fcz, kuzey usul\u00fc bir dal\n\n\n\nBu yorum, Kuzey Hindistan mutfa\u011f\u0131ndan ilham al\u0131r ve tercihen basmati olmak \u00fczere pirin\u00e7 ya da roti ile servis edilir. Hindistancevizi s\u00fct\u00fc i\u00e7ermez; bunun yerine lezzetini garam masala ile kurutulmu\u015f \u00e7emen otu yapraklar\u0131 olan kasuri methi'den al\u0131r.\n\n\n\nLezzetin b\u00fcy\u00fck k\u0131sm\u0131 tadka'dan gelir. Baharatlar ghee'de \u0131s\u0131n\u0131r, sar\u0131msak hafif\u00e7e renk al\u0131r ve bu kar\u0131\u015f\u0131m pi\u015firmenin sonunda mercimeklerin \u00fczerine d\u00f6k\u00fcl\u00fcr. Serviste k\u00e2senin \u00fczerine gezdirmek i\u00e7in yar\u0131s\u0131n\u0131 ay\u0131r\u0131n.\n\n\n\nDaha g\u00fcneyde baz\u0131 versiyonlar, pi\u015firmenin sonunda eklenen az miktarda hindistancevizi s\u00fct\u00fcyle yumu\u015fat\u0131l\u0131r. D\u00fcd\u00fckl\u00fc tencerede orta ate\u015fte 1 ila 2 d\u00fcd\u00fck yeter; bas\u0131n\u00e7 d\u00fc\u015ft\u00fc\u011f\u00fcnde mercimekleri ezin.\n\n\n\nK\u0131rm\u0131z\u0131 mercimek dahl i\u00e7in temel malzemeler\n\n\n\n\n\n\n\nYeme\u011fin g\u00f6vdesini tamamen k\u0131rm\u0131z\u0131 mercimek olu\u015fturur. Domates, su ve kullan\u0131yorsan\u0131z ye\u015fil biberle birlikte pi\u015fer, ard\u0131ndan ezilir. Domatesler hafif bir asidite ve biraz umami katar. \u0130ste\u011fe ba\u011fl\u0131 olarak eklenen az miktarda moong dal, kar\u0131\u015f\u0131m\u0131 koyula\u015ft\u0131r\u0131r ve daha kremams\u0131 bir doku verir ; bu durumda biraz daha su ekleyin.\n\n\n\nGhee, tadka'n\u0131n temelidir. Tamamen bitkisel bir versiyon i\u00e7in n\u00f6tr bir ya\u011f kullanabilirsiniz; elinizde yoksa tereya\u011f\u0131 da i\u015f g\u00f6r\u00fcr. K\u0131y\u0131lm\u0131\u015f sar\u0131msak, kimyon tohumu ve kuru k\u0131rm\u0131z\u0131 biberle birlikte ya\u011fda hafif\u00e7e k\u0131zar\u0131r ; hardal tohumu ile \u015feytantersi ise iste\u011fe ba\u011fl\u0131d\u0131r, ama lezzete derinlik katar.\n\n\n\nOcaktan ald\u0131ktan sonra zerde\u00e7al, Ke\u015fmir toz biberi ve garam masala eklenir; \u00e7\u00fcnk\u00fc bunlar y\u00fcksek ate\u015fte kolayca ac\u0131la\u015f\u0131r. Ufalanm\u0131\u015f kasuri methi, \u00e7emen otunun hafif buruklu\u011funu verir; taze ki\u015fni\u015f ve limon suyu ise en son eklenir.\n\n\n\nDaha doyurucu bir vejetaryen tabak i\u00e7in yan\u0131na palak paneer ekleyin\n\n\n\n\u0130yi bir dal i\u00e7in teknik ipu\u00e7lar\u0131\n\n\n\nBa\u015far\u0131l\u0131 bir dal\u0131n s\u0131rr\u0131 k\u0131vam\u0131d\u0131r : ka\u015f\u0131\u011f\u0131 kaplayacak kadar yo\u011fun, so\u011fuduk\u00e7a kat\u0131la\u015fmayacak kadar ak\u0131\u015fkan olmal\u0131. K\u0131vam\u0131 her zaman s\u0131cak suyla ayarlay\u0131n; asla so\u011fuk su kullanmay\u0131n ve pi\u015firmenin ba\u015f\u0131nda y\u00fczeye \u00e7\u0131kan k\u00f6p\u00fc\u011f\u00fc al\u0131n. S\u00f6n\u00fck bir dal\u0131n sebebi \u00e7o\u011fu zaman ya tadka'n\u0131n \u00e7ok erken d\u00f6k\u00fclmesi ya da toz baharatlar\u0131n y\u00fcksek ate\u015fe do\u011frudan at\u0131lmas\u0131d\u0131r.\n\n\n\nLokmalar aras\u0131nda ferahl\u0131k i\u00e7in bir ka\u015f\u0131k salatal\u0131kl\u0131 raita\n\n\n\nBunu tam bir \u00f6\u011f\u00fcne d\u00f6n\u00fc\u015ft\u00fcrmek i\u00e7in ba\u015flang\u0131\u00e7 olarak samosa, sosu silip s\u00fcp\u00fcrmek i\u00e7in bir naan ya da bir roti, yan\u0131nda da salatal\u0131kl\u0131 bir raita servis edin. Aloo gobi de vejetaryen taba\u011f\u0131 \u00e7ok g\u00fczel tamamlar. \n\n\n\nBaklagil yemeklerini seviyorsan\u0131z, chana masala ve Nepal usul\u00fc dal bhat da mutlaka denemeye de\u011fer.\n\n\n\n\n\n\tK\u0131rm\u0131z\u0131 Mercimek Dal\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t95 g k\u0131rm\u0131z\u0131 mercimek23 g moong dal (iste\u011fe ba\u011fl\u0131)2 orta boy domates (\u00e7ekirdekleri \u00e7\u0131kar\u0131lm\u0131\u015f, do\u011franm\u0131\u015f)1 ye\u015fil ac\u0131 biber (iste\u011fe ba\u011fl\u0131)300-360 ml suTadka i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 ghee (veya 1 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr ya\u011f, ya da 2 yemek ka\u015f\u0131\u011f\u0131 tereya\u011f\u0131)1 kurutulmu\u015f k\u0131rm\u0131z\u0131 ac\u0131 biber (iri par\u00e7alar h\u00e2linde k\u0131r\u0131lm\u0131\u015f)2 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 hardal tohumu (iste\u011fe ba\u011fl\u0131)0,5 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumu1 tutam asafoetida (hing) (iste\u011fe ba\u011fl\u0131)0,5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0,25-0,5 \u00e7ay ka\u015f\u0131\u011f\u0131 Ka\u015fmir biberi tozu0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al1 tutam garam masala0,5 \u00e7ay ka\u015f\u0131\u011f\u0131 kasuri methi (kurutulmu\u015f \u00e7emen otu yapraklar\u0131) (iste\u011fe ba\u011fl\u0131)2 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f (ince k\u0131y\u0131lm\u0131\u015f, \u00fczeri i\u00e7in)1 yemek ka\u015f\u0131\u011f\u0131 limon suyu (servis i\u00e7in)\t\n\t\n\t\tMercimekleri pi\u015firmeK\u0131rm\u0131z\u0131 mercime\u011fi ve moong dal\u0131 tencereye al\u0131n.Suyu berrakla\u015fana kadar bol suyla y\u0131kay\u0131n.Domatesleri, suyu ve ye\u015fil ac\u0131 biberi ekleyin.Bir ta\u015f\u0131m kaynat\u0131n.Ate\u015fi k\u0131s\u0131n. Mercimekler yumu\u015fayana kadar kapa\u011f\u0131 kapal\u0131 pi\u015firin; gerekirse biraz s\u0131cak su ekleyin.Y\u00fczeyde biriken k\u00f6p\u00fc\u011f\u00fc al\u0131n.\u0130stedi\u011finiz k\u0131vama g\u00f6re mercimekleri ezin.Dal \u00e7ok koyuysa biraz daha s\u0131cak su ekleyin.TadkaGhee'yi k\u00fc\u00e7\u00fck bir tavada orta ate\u015fte \u0131s\u0131t\u0131n.Hardal tohumlar\u0131n\u0131, kimyon tohumlar\u0131n\u0131, kurutulmu\u015f k\u0131rm\u0131z\u0131 ac\u0131 biberi ve sar\u0131msa\u011f\u0131 ekleyin.Sar\u0131msak hafif\u00e7e k\u0131zarana kadar kavurun.Tavay\u0131 ocaktan al\u0131n; ard\u0131ndan asafoetida, Ka\u015fmir biberi, zerde\u00e7al ve garam masalay\u0131 ekleyin.Tadka'y\u0131 bekletmeden dal\u0131n \u00fczerine d\u00f6k\u00fcn.Tuzu ve ufalanm\u0131\u015f kasuri methi'yi ekleyin.Kar\u0131\u015ft\u0131r\u0131n ve 2 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Gerekirse tuzunu ayarlay\u0131n.\u00dczerine limon suyunu s\u0131k\u0131n.Taze ki\u015fni\u015fle s\u00fcsleyin.Pilav ya da roti ile s\u0131cak servis edin.\t\n\t\n\t\t\nMoong dal iste\u011fe ba\u011fl\u0131d\u0131r; dala daha yo\u011fun ve kremams\u0131 bir k\u0131vam verir. Kullan\u0131rsan\u0131z pi\u015firme s\u0131ras\u0131nda biraz daha su ekleyin.\nVakit kazanmak i\u00e7in mercimekleri d\u00fcd\u00fckl\u00fc tencerede de pi\u015firebilirsiniz: orta ate\u015fte 1 ila 2 d\u00fcd\u00fck yeterlidir; bas\u0131n\u00e7 d\u00fc\u015ft\u00fckten sonra ezin.\nMercimekler pi\u015ferken havu\u00e7, \u0131spanak veya taze \u00e7emen otu yapraklar\u0131 ekleyebilirsiniz.\nServis ederken dal\u0131n \u00fczerine gezdirmek i\u00e7in tadkan\u0131n yar\u0131s\u0131n\u0131 ay\u0131r\u0131n.\nBu dal, Kuzey Hindistan usul\u00fcd\u00fcr ve hindistan cevizi s\u00fct\u00fc i\u00e7ermez. Daha yumu\u015fak, G\u00fcney Hindistan usul\u00fc bir versiyon i\u00e7in pi\u015firmenin sonunda biraz hindistan cevizi s\u00fct\u00fc ekleyin.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=171410"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/171325"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}