Arhar dal is cooked with dried unripe mango pieces and tempered
- 1 cup Arhar or Toor Daal or Pigeon Pea
- 2 garlic cloves finely chopped
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp cooking oil
- 2 pieces of sabit amchur (dried unripe mango pieces)
- 3 tbsp melted ghee (clarified butter)
- ¼ tsp asafetida powder
- 1 tsp cumin seeds (jeera)
- 2 dried whole red chili
- 2 green chilies chopped
- Coriander leaves for garnishing
- fresh juice of one lemon
- Thoroughly wash the Arhar/toor dal and put into a pressure cooker. Add 3 cups of water to it. Now add the green chilies, sabit amchur, turmeric powder, salt and 2 tbsp of cooking oil. Stir well.
- Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle' or ‘pressure release’, reduce the flame to simmer and cook for one more ‘whistle’. Turn off the fire and allow the pressure cooker to cool.
- Open the pressure cooker when cooled and stir the boiled lentils well to blend into a smooth consistency. If it is too thick, add some warm water and stir until the consistency is right.
- Prepare tempering for it: Heat the ghee on a medium flame, in a small pan until hot. Add cumin seeds, when spluttering stops add chopped garlic, fry till light brown, add asafetida powder, whole red chili and red chili powder. Pour immediately this tempering mix on to the boiled lentil.
- Squeeze fresh lemon juice and garnish with cilantro leaves.
Do You Know?
In India, split pigeon pea (toor dal) is one of the most popular pulses.
Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.
The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.