Arhar Dal
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Arhar Dal or to make Split pigeon peas Curry is one the basics recipes which is not only comfort food for Indian but also very simple and easy to make. It goes well with steamed Rice, Tava Roti, Naans, and parothas and is one of the must have dish if you are completely on a Plant-based diet. Use of Ghee and butter enhances the flavor of the curry/dal but is completely optional if you are a Vegan andit can be avoided.
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Ingredients
- Arhar dal/toor dal/split pigeon peas 1/2 cup
- Water 1.5 cup
- Turmeric powder 1/2 tsp
- Ghee clarified butter / Any Cold pressed oil 1 tbsp
- Cumin seeds 1 tsp
- Whole red chilli 2
- Asafoetida powder 1/4 tsp
- Roasted cumin powder 1 tsp
- Chopped onion 1/3 cup
- Freshly chopped garlic 1 tsp
- Freshly chopped ginger 1 tsp
- Tomato puree 2 tsp
- Red chilli powder 1 tsp
- Tamarind paste 1 tsp
- Green chilli slit 2
- White butter 1 tbsp optional
- Fresh coriander leaves
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Instructions
- Wash the dal under running cold water till water runs clear and soak for 30 minutes.
- Take a pressure cooker add dal, water, turmeric powder and salt.
- Cook the dal for three whistles. Switch off the burner, let the pressure go down before you open the lid.
- Now heat the ghee in a pan on medium heat. Add chopped onion stir till light brown.
- Add ginger, Chopped garlic and stir for a minute.
- Add tomato puree, red chili powder, mix and stir for a minute.
- Add boiled dal, 1/2 cup of water and bring it to a simmer. Add roasted cumin powder. Now for tadka/ Tempering/Chauk (As called in India) take long handle spoon. Add butter, whole red chili and cumin seeds.
- When the seeds start to crack switch off the flame and add asafoetida.
- Pour on dal and close the lid for a few seconds.
- At last add fresh coriander leaves.
- Serve with Steamed Rice. Green chilli and lemon slice.
Notes
About the Author: This Recipe has been shared by home chef Geeta Biswas who’s simple yet experienced home maker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.
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