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Arhar Ki Dal
- Duration: 30 minutes
- Serves: 2-3 people
Spice Level: Low
For the desired authenticity, this dal should be slow cooked in a heavy-bottom vessel and not pressure-cooked.
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Prepared differently from the rest of the Northern region, there are only a handful of spices used to make this dal and it has a sweet flavour to it as well.
- Split pigeon peas (arhar dal) (1 cup)
- Asafoetida (hing) (1/4 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Salt ( to taste)
- Jaggery (gud) (1 tsp)
- Clarified butter (ghee) ( 1 tbsp)
- Clove (laung) (2)
- Soak dal in water for 15–20 mins.
- In a heavy-bottomed pan, add the soaked dal along with 2 cups of water.
- Add half of the hing, salt and MTR Haldi/Turmeric Powder. Stir, cover and boil the dal over medium heat.
- Once the water has evaporated from the dal, add another half cup of water, cover again and cook.
- Let the water evaporate once again, when the dal is almost dry, stir it with a ladle in a circular motion for about 5 mins. This will help soften the dal to a pulp.
- Heat half cup of water and gradually add it to the dal, mix to combine.
- Next, add in jaggery and cook it for another 5 mins. Turn off the heat.
- To temper the dal, heat ghee in a small pan, add cloves and remaining hing to it. Sauté for 10 secs and pour over the prepared dal.
- Garnish it with chopped coriander leaves and serve it piping hot!
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