Arhar dal curry
I always enjoy a plate of dal- chawal i.e. a bowl of piping hot arhar dal accompanied by boiled rice. I also find it emotionally satisfying as it reminds me of my childhood days when my mom used to serve it. Toor dal is one of my favorite among all pulses and lentils.
Recipe of arhar dal
½ cup arhar dal (toovar dal/ toor dal/ split pigeon peas)
2 big tomatoes- chopped
1 big onion- chopped
3-4 garlic cloves- chopped
½ inch ginger- chopped finely
½ tsp rai (small mustard seeds)
A pinch of asafetida (hing)
Salt to taste
1 tablespoon ghee (clarified butter)
½ tsp red chili powder (cayenne pepper)
½ tsp turmeric powder
1. After washing the arhar dal, soak for 1 hour. Drain.
2. Cook the dal with 1 1/2 cups of water, turmeric powder and salt in a pressure cooker. Let 3 whistles come. Lower the heat and simmer for 5 minutes. Turn off the heat.
3. When pressure drops, open the lid of cooker and mash the dal with a ladle (karcchi). I use a beater to mash the dal.
4. Heat ghee in a pan and add rai. When they pop, add asafetida. Fry for 2 seconds.
5. Add onion and stir- fry till they become brown. Add garlic and ginger. Sauté for 1 minute. Add red chili powder. Sauté for 2-3 seconds.
6. Add tomatoes and cook till tomatoes are soft and pulpy. I usually cover the pan with a lid to soften the tomatoes quickly, stirring ocassionally.
7. Add this tadka (tempering) to the arhar dal and mix well. Simmer the dal on low heat for 5 minutes, covered. Add chopped coriander leaves to garnish the arhar dal curry.
Toor dal
