ARHAR DAL

Ingredients:

1 cup Split Red Lentil (Masoor Dal) 1/2 tsp Turmeric Powder (Haldi) 1 tsp Cumin Seed Powder (Jeera) 2 Green Chilli (Hari mirch) 2 Dry Red Chily (Saboot Lal Mirchi) 1 tsp chopped Ginger (Adrak) 2 Bay Leaf (Tej Patta) 10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee) 1 tsp Sugar Salt to taste How to make arhar dal:

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame. Add half of the ginger to the dal along with the cumin powder. When the dal is cooked and thick remove from the fire. Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together). When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.

Arhar Dal Recipe Difficulty Recipe Type

Ingredients:
2 cups Arhar Dal 4 cups Water 1 tsp Turmeric Powder 2 tbsp Oil Coriander Leaves ( chopped) 1/2 tsp Powdered red chillies 3-4 Fresh Green Chillies 1 tbsp Ginger paste 1/2 Lemon Salt to taste

Easy Veg.

How to make Arhar Dal:

Wash arhar dal properly and soak overnight in water. Add about 4 cups of water, turmeric and salt. Cook in a pressure cooker or a big pan. Cook on medium flame till dal becomes soft and consistent. Take a frying pan with oil. Heat until it starts fuming. Add all the spices except lemon juice and coriander leaves . Mix well. Remove the pan and add this masala to cooked dal along with coriander leaves. Squeeze the lemon juice and stir it properly. Arhar Dal is ready to server

Arhar Dal
Submitted by admin on August 22, 2009 11:46 amNo Comment

Arhar dal is one of the most common dals (lentil) in India and is liked by most of the people. Arhar daal is in fact mainstay of the food of most of the north Indian people. Learn how to prepare arhar Dal/ Toor Dal by following this easy Arhar dal recipe.

Ingredients for making Arhar Daal

1 cup arhar daal 4 cups water 1/2 tsp Turmeric Powder (Haldi) 1 tsp Cumin Seeds (Jeera) a pinch of asafetida 1 small tomato chopped 1 small Onion chopped 2 Green Chilli (Hari mirch) 2 Bay Leaf (Tej Patta) 2 Dry Red Chily (Saboot Lal Mirchi) 1 tsp chopped Ginger (Adrak) 2 tbsp Clarified Butter (Ghee) Salt to taste

How to prepare Arhar Dal

1. First of all wash Arhar dal. 2. Take cooker, put Arhar Daal and water in it, and then add turmeric powder and salt to it. 3. Now, pressure cook all the material for up to 2 whistles. When the dal is cooked and gets thick, remove it from the flame. 4. Heat ghee or oil in a pan, add cumin seeds and asafetida (heeng), let those splutter and then add green chilies and bay leaves to it. 5. Thereafter add finely chopped onions, ginger and chopped tomato in the oil and fry for a minute. 6. Now add all the fried material to the dal and let it boil for 5 minutes. 7. Garnish arhar dal with coriander leaves and serve hot with chapattis and rice.

8. Tarka Dal - 2 Ingredients 200 gm. or 1 cup arhar dal/tuvar dal (split pigeon peas 3 cups water. (use more if not using pressure cooker) Salt to taste (1-1 1/2 tsp.) 1/2 tsp. turmeric powder For basic tarka: (For other types of tarka, see notes below) 2-3 tbs. ghee or sunflower or olive oil. Ghee tastes better but oil is healthier.

 1 tsp. cumin seeds A large pinch of asafoetida or hing powder 2-3 whole red chillies broken up 1/2 tsp. chilli powder

Instructions 1. Wash the dal well and soak in water for 30 minutes. 2. Drain the water off before cooking. 3. Cooking in Pressure cooker: 4. Place the dal, water, salt and turmeric in the pressure cooker and bring to boil, until you hear hissing sound. Turn heat down to medium and cook under pressure for 4-5 minutes. 5. Allow the pressure cooker to cool before opening. 6. Open the lid and check if the dal is cooked and there is enough water. If too thick, add a little boiling water until it reaches the consistency you desire. 7. Cooking without a pressure cooker 8. Place the dal, 5-6 cups water, salt and turmeric in a pan and bring to boil. Now simmer briskly until tender. If the dal begins to look too thick and dry, you may need to add more water during the cooking process. When ready, it should be soft but not mashed. 9. Transfer to a serving bowl and temper as below: 10. Basic tarka or tempering: 11. Heat ghee or oil in a tarka ladle (this can be bought from an Indian store) or a small pan. Ghee tastes better but oil is fine too. 12. Add cumin and asafoetida powder and let the seeds start to splutter. 13. Add whole chillies and chillies powder, stir quickly with a small spoon, add to the cooked dal and cover with a lid immediately. This will infuse the flavours into the dal. 14. Other variations of tarka or tempering: 15. Use mustard seeds instead of cumin seeds. You can add 5-6 curry leave (meetha neem) along with the mustard seeds. Or 16. After spluttering the cumin/mustard seeds, add a little grated ginger and/or garlic to the hot oil, fry until beginning to turn golden brown. Add chillies and chilli powder. Now add to the dal. Or 17. After spluttering the cumin/mustard seeds, add one chopped onion, 1 tsp. each of grated ginger and garlic, and fry until browned. Add 1 tsp. curry powder or sambhar powder and 2 chopped tomatoes. Fry a little longer, until oil separates, and add to dal.