Arhar ki dal
Published February 22, 2013 | Written by The Healthline Editorial Team
A variety of lentils are cooked as a part of Indian cuisine, but arhar dal tops the list. The recipe is simple yet delectable and the use of asafetida and other spices gives it a characteristic flavor. It's cooked as part of a main course meal and is usually eaten with rice and rotis.
|Serving size:||approximately 3 ounces of cooked dal|
|Calories per serving:||40|
|Total Fat 2.7g||4%|
- 1/2 cup arhar dal
- 2 cups water
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- A pinch of asafetida
- 1/2 teaspoon garam masala
- 2 teaspoons lemon juice
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon coriander leaves, finely chopped
Step by Step:
- Wash the dal thoroughly and soak in water for 30 minutes. Drain. Heat a heavy skillet over medium-high heat. Put dal, 2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon turmeric powder in the skillet and cover with a lid. Cook for about 15 to 20 minutes, stirring occasionally.
- For tempering, heat olive oil in a small non-stick skillet over medium-high heat. Add cumin seeds and to the hot oil. Sauté for 2 minutes. When the seeds start cracking, add chopped onions and fry till golden brown. Add chopped tomatoes, green chilies, coriander powder and garam masala powder. Cook till tomatoes are tender and pulpy. Add lemon juice and mix. Add this mixture into cooked dal and mix well.
- Garnish with chopped coriander leaves and serve hot with rice and rotis.