Arahar Dal
An easy toor dal (split pigeon peas) recipe cooked with ginger paste, tomatoes, and coriander leaves
- Cooking time20 minutes
Calorieskcal
If we're being honest, arahar dal is not really a favourite in our house—that spot is probably reserved for shona moog dal, biuli, or chholar dal. However, we do make arahar dal quite often, if only to take a break from our everyday mosur, moog, and biulir (urad) dals. This version of arahar dal is fairly mild, best eaten with rice and a squeeze of lime, and, in this instance, some fried phool chingrir bora (fritters made from tiny shrimps).
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DonateIngredients
Serves
5 servings
- 100 g arahar dal (toor dal/split pigeon peas)
- 300 ml water
- 10 g salt
- 50 g tomato (halved)
- 8 g mustard oil
- 2 pcs dried red chillies
- 1 pc bay leaf
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp cumin powder
- 10 g ginger paste
- 10 g sugar
- 1 pc green chilli (slit)
- 6 g coriander leaves
- 1 tsp ghee
Method
- Soak arahar dal for 2 hours. Transfer to a pressure cooker with salt and tomato. Boil until dal is cooked.
- Heat mustard oil in a kadai. Temper with dried red chillies, bay leaf, and cumin seeds. Add turmeric powder and cumin powder. After a minute, add ginger paste. Sauté the spices on low heat for 2 minutes.
- Add the boiled dal and sugar. Bubble for a couple of minutes and add slit green chillies and chopped coriander leaves.
- Finish with ghee and serve hot.
