Toovar/arhar (split pigeon pea) dal

• Servings: 2-3
• Preparation time: 5 minutes.
• Frying time: 6-7 minutes.
• Cooking time: 12  minutes.
• seasoning time: 5 minutes.
• Total time: 29 minutes.

Preparation of this dal takes little more time to cook. But try this, taste is amazing and delicious.
Good combination with rice.

Ingredients:

• Toovar dal: 100 gm
• Turmeric powder: 1 teaspoon
• Cumin seed: half teaspoon
•  red chilli: 2 no.
• Salt: half teaspoon (as per taste).
• Onion: 1 no. (Small)
• Tomato: 2 no. (Small)
• Curry leaves: 10 no.
• Ginger: 1”piece
• Garlic: 2-3 flakes
• Ghee: 2 tablespoon
• Water: 500 ml

Preparation:

1. Chop ginger, garlic and onion into small pieces. Keep aside.
2. Roughly chop tomato, put into mixer jar; grind the tomato  to make paste, keep aside.

Method:

1. Take a pressure cooker, put 1 tablespoon of ghee; add cumin seed, sputter for few seconds, add toovar dal and  stir fry on medium flame, the moment some of dal begins to change colour to light brown (3-5 minutes), lower the flame; add water and turmeric powder.
2. Close the lid of pressure cooker. Cook on high flame; bring to full cooking pressure, reduce to low flame and cook for 8-10 minutes.
3. Let it be cool and open; pulverize the dal with hand blender and keep aside.

Seasoning:

1. Take a small fry pan put 1 tablespoon of ghee; add cumin seed, and red chilli, sputter for few seconds.
2. Add chopped onion, curry leaves, garlic and ginger;  stir fry  on low flame for 2-3 minutes, add ground tomatoes, continue to fry  for couple of minutes  or until tomato dries up.
3. Add chilli powder and salt, fry few seconds; add boiled dal and, let dal boil for couple of minutes.
4. Put off the flame, serve hot with rice or chapati

   

   

   

   

   

   

   

   

   

   

Toovar/arhar (split pigeon pea) dal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.