Aarhar Dal

There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, boost heart health, lose weight, improve digestion, strengthen the immune system, increase energy and eliminate inflammation.

 

Aarhar dal is cooked quite similarly all over the country. In the north, in the Gangetic plains of UP and Bihar, no self-respecting summer lunch can be complete without watery and mashed up arhar that has been cooked with a bit of raw mango in it. That tartness, along with even a simple tempering of cumin and asafoetida, injects liveliness into dull days. If you like to have a “Ma ki hath ka pyar” taste, just add a dallop of ghee while serving.

 

Pigeon Peas

Aarhar Dal/Toor Dal

1 cup

Washed and soaked for 30 minutes

Ginger

 

½ inch

Finely chopped

Turmeric Powder

 

½ tea spoon

 

Salt

 

½ tea spoon

 

Sugar

 

½ tea spoon

 

Water

 

3 cups

 

 

  1. In a pressure cooker, add the Aarhar Dal, ginger, salt, sugar and 3 cups of water
  2. Give one whistle on full flame. Reduce heat to medium and give another whistle.
  3. Remove the cooker and let it cool down on its own.

 

For Tempering –

 

Ghee

   
 

Jeera Seeds

   

Asafetida

Hing

One pinch

 

Dried Red Chili

 

1

 

Green Chili

 

1

Chopped

Ginger Paste

 

1 tea spoon

 

Garlic Paste

 

1 tea spoon

 

Onions

 

1 big

Chopped

Tomato

 

1 big

Finely chopped

Salt

 

½ tea spoon

 

Red Chili Powder

 

½ tea spoon

 

Coriander Leaves

 

1 teas spoon

Finely chopped

 

Nimbu

Half

 

 

  1. In a Kadai, heat the ghee
  1. Add Jeera seeds
  2. Once it start cracking, add the hing, dried red chilli, green chilli, ginger paste, garlic paste
  3. Add the onions and Sauté till the onions become pink
  4. Add the tomato and mix well.
  5. In around 2 to 3 minutes, the tomato start releasing oil, add the salt and red chilli powder
  6. Mix well.
  7. Add the cooked dal from the pressure cooker and mix well.
  8. Cook for another 2 minutes.

 

Garnish with Coriander Leaves, squeeze the Nimbu and enjoy with rice or Roti

Leave a Reply

Your email address will not be published. Required fields are marked *