Arhar dal Recipe | How to make Arhar Dal
User Reviews
5
Arhar dal Recipe | How to make Arhar Dal
Description
This recipe begins by soaking arhar dal (split pigeon peas) to reduce cooking time and aid digestion. The dal is pressure cooked with turmeric, salt, water, and a few drops of oil until soft and mushy. After cooking, it is lightly whisked to combine the texture evenly.
Separately, a tempering is prepared by frying cumin seeds, chopped garlic, and green chilies in neutral oil until fragrant and golden. This aromatic mixture is poured over the cooked dal and stirred in. Freshly chopped cilantro and optional ghee enhance the flavor and richness of the dish.
The resulting dal has a creamy consistency from slow cooking, gently spiced layers from the tempering, and fresh herbal notes from cilantro, suitable for serving with rice or flatbreads as a comforting meal.
Soaking the lentils beforehand and adding oil during cooking help prevent frothing and make the dal easier to digest.
Ingredients
For Cooking the Dal
- ½ cup arhar dal split pigeon peas
- 1 ½ cup water
- 2 tomato chopped, medium-sized
- ¼ teaspoon turmeric powder aka haldi
- salt as required
- 2-3 drops neutral cooking oil if cooking in a pressure cooker, generic cooking oil
For Tempering/Tadka
- 1 tablespoon neutral cooking oil I have used sunflower oil, generic cooking oil
- ½ teaspoon cumin seeds aka jeera
- 4 garlic finely chopped, cloves
- 1-2 green chili chopped, or red chili
Others
- 1 tablespoon ghee optional, aka clarified butter
- 2-3 tablespoon cilantro finely chopped, fresh, or coriander
Instructions
- Wash and soak toor dal for at least 20 minutes unless you are in a hurry.
- Add soaked dal in the pressure cooker with water, add turmeric powder, salt, and 2-3 drops of oil. Pressure cook over medium flame for 5 to 6 whistles or until soft and mushy.
- Then beat lightly with a spoon or whisk and set aside.
- Heat oil in a pan. Add cumin seeds, followed by chopped garlic, chopped green chilies. Saute until the garlic turns golden. Immediately pour the tempering over dal. Stir to mix.
- Add chopped coriander leaves and ghee if adding.
- Stir to mix and serve hot.
Notes
- Soak arhar dal for at least 20 minutes before cooking to speed cooking and improve digestion.
- Add 2-3 drops of oil during pressure cooking to prevent frothing and boiling over.
User Reviews
Overall Rating
5
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