Toovar/arhar ki dal fry (pigeon pea lentil fry)

• Servings: 4
• Preparation time: 2 minutes.
• Cooking time: 15 minutes.
• Seasoning time: 4 minutes.
• Total time: 19 minutes.

This will remind you cooking of your mother. I used to cook this recipe daily, because my son’s liked this dal daily in their lunch after coming from school. It goes very well with steamed rice, papad and mango pickles.

It is very simple and delicious recipe, just cook dal and season (tadaka) with ghee (clarified butter), asafoetida, cumin, onion and garlic along with red chilli powder. Put fragrant tadaka over the dal and cover immediately to prevent the flavor from escaping.

Ingredients:

• Toovar dal(Split pigeon pea): 1 cup (100 gm)
• Tomato: 1 no.(optional)
• Turmeric powder: 1 teaspoon
• Cumin seed: 1 teaspoon
• Red chilli powder: 1 teaspoon
• Salt: half teaspoon (as per taste).
• Onion: 1 no. (Small)
• Garlic: 2-3 flakes
• Ghee: 1 tablespoon
• Water: 300 ml

Preparation:

1. Chop garlic and onion into small pieces. Keep aside.
2. Wash the dal, keep aside.

Method:

1. Take a pressure cooker, put washed dal, salt, water and turmeric powder, and close the lid of pressure cooker. Cook on high flame, Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes more. Allow cooker to cool and open.
2. Pulverize the dal with hand blander and put some hot water if required for your desired consistency, keep aside.

Seasoning:

1. Take small fry pan heat ghee, add cumin seed, and sputter for few seconds; add chopped onion, garlic, asafoetida, and fry for couple of minutes and put off the flame.
2. Add red chilli powder, seasoning is ready to pour over the cooked dal, cover immediately to prevent the flavor from escaping.
3. Serve hot with rice or chapati or any meal.

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