Ingredients:
- 1 cup arhar dal or pigeon beans
- 2 tblsp clarified butter / ghee
- A pinch of asafetida
- 1/2 tsp cumin seed
- 1 dried red chili (broken)
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- 1 green chilies
- 1 tsp ginger chopped
- 1 tomato (finely chopped)
- 1 onion (finely chopped)
- 1/2 tsp minced garlic
- 2 tsp lemon juice
- 1 tbsp. coriander leaves (finely chopped)
Method:
- Wash and soak the arhar dal in 2 cups of water for 1/2 hour. Soaking the dal reduces the cooking time.
- Cooking with Pressure Cooker – Drain out the water and put dal with 3 cups of water, salt and turmeric in a pressure cooker. Close the lid and cook the dal. After the first whistle turn the heat down and cook on medium flame for 3 – 4 minutes. Turn off the flame. Once the pressure ends open the lid and check if the dal is cooked or not and if it requires some more water. If the deal is thick in consistency, then add some water for the desired flow.
- Cooking without Pressure Cooker – Drain out the water and boil dal with 5 -6 cups of water, salt, and turmeric in a pan. Once it starts to boil close the lid and turn the flame to medium and simmer till the dal gets little mushy. Adjust the water according to your desired consistency.
- Now move the dal to a serving bowl and begin tempering.
- Take ghee or clarified butter in a pan, heat it; add cumin seed. When the cumin seeds begin to sputter add hing, dried red chilli, stir it and then add green chilli, ginger, garlic, and fry till golden brown.
- After few seconds add onions to it when it’s translucent add tomatoes to it.
- When the oil begins to separate add pinch of salt and red chili powder to it. Quickly stir with a spoon and pour it over the dal and close the lid. Ensure that the red chilli powder does not get burnt.
- Before serving garnish it with the coriander leaves and add lemon juice to it, stir it properly.
- Serve hot with steamed rice or roti.
