Arhar/Tur Dal is probably most popular dal made in India. It’s easy to cook and everyone loves it.
Cooking Time: | 20 minutes |
Servings: | 4 |
Difficulty: | easy |
Ingredients
Arhar (Tur) Dal | 1 cup |
Water | 4 cups |
Butter or clarified butter (ghee) | 1 tsp |
Cumin seeds (jeera) | 3/4 tsp |
Asafoetida (Heeng) | A pinch |
Red Chilli Powder | 1/2 tsp |
Turmeric Powder | 1/2 tsp |
Pureed tomato | 1/4 cup |
Salt | 1 tsp |
Chopped coriander leaves | 1/2 cup |
Method
- Wash dal a few times in running water till water is clear.
- Add it to a pressure cooker.
- Add 4 cups of water, salt and turmeric powder. Close the lid and wait for the whistle.
- When it starts whistling, reduce heat. Wait for 5 more minutes. You may have to fine tune the time because it depends on your pressure cooker.
- After 5 minutes, turn off the heat.
- In a small pan, heat ghee. If using butter, add a few drops of oil to prevent butter from burning.
- Add cumin seeds. Wait till they puff up and start to change color.
- Add asafoetida and chili powder and mix.
- Add pureed tomatoes and reduce heat.
- Cook for five minutes. Keep aside.
- Open the cooker after all the steam dies down.
- Add the tomato mixture and mix.
- Pour in a serving dish and garnish with coriander leaves. Arhar/tur dal is ready.
- Serve hot with plain boiled basmati rice.
Notes:
- Some people don’t like the strong aroma of asafoetida. You can always leave it out but it’s very good for digestion.
- Dal always becomes a little thicker after it cools down.
Summary
Recipe Name
Arhar/Tur Dal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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The chef at The Bypass Hotel can also vouch for this recipe.
I can vouch for the recipe 🙂