Arhar/Tur Dal is probably most popular dal made in India. It’s easy to cook and everyone loves it.
|Cooking Time:||20 minutes|
|Arhar (Tur) Dal||1 cup|
|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|
|Chopped coriander leaves||1/2 cup|
- 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.
- 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.