Indian Cooking Tips: How To Make Arhar Ki Dal – Recipe Inside

Indian cuisine is as varied as its culture. Every region has some unique dish to offer that is flavourful and stands out in the lot. But, if you explore, you will find that one common dish that tugs at heartstrings across the country – and it is dal-chawal. Let’s agree, dal-chawal defines comfort and we can’t get enough of it. Wonder what makes dal-chawal a popular meal for all? It is because both dal (pulses) and chawal (rice) are affordable and easily accessible for all. Besides, you can make it in just no time. And what fascinates us the most is the variety of dal and its recipes you get everywhere.

A dal recipe in Kashmir varies from one made in Punjab. On the other hand, you will find a lighter version of it, which looks more like dal soup. Trust us, options are many, leaving us spoilt for choices. Another such variation that makes a popular choice among all is arhar ki dal.

Made with tur dal (or arhar dal), this dish “unites the subcontinent, in its various manifestations in different states; at least so many of them that the rule of chana (in Bengal), moong and urad must be discounted, even if they clamour equally for our palates,” states food critic Anoothi Vishal.

How To Make Arhar Ki Dal For A Wholesome Meal:

Let us first tell you, there’s no such strict rule for making dal. Some make arhar dal with just hing and jeera tadka, while others use it to prepare the hearty sambar. Then, in different parts of Eastern India, people add raw mango to tur dal to make it refreshing.

We bring you one basic arhar ki dal recipe that will help you put together a wholesome meal in just no time. To make this dish, we need arhar dal, haldi, salt, sugar, ginger and amchoor powder. For the tadka, you need jeers, hing, butter and green chillies.

Start with boiling the dal with haldi, salt, sugar and ginger. Add amchoor to it and simmer for some more time.

In a pan, heat butter. To it, add hing and jeera. When it splutters, add the tadka to dal and boil for a minute. Garnish with green chillies and serve hot.