Saturday, 25 May 2013

Arhar Daal - Toor Daal Bengali way

Arhar daal is one of my favourite, specially when it is seasoned with Ghee and Hing (asafoetida). The smell reminds me of my maternal grand mom, who was a great cook and it was one of her signature dish.


  • Arhar dal or pigeon beans - 1 cup   

  • Clarified butter / ghee - 2 tbsp 
  • Bay leaves - 2
  • Asafetida / Hing - A pinch
  • Cumin seed - 1/2 tsp 
  • Dried red chili (broken) - 1
  • Turmeric powder - 1/2 tsp 
  • Salt to taste 
  • Sugar - 2 tsp

Put dal with 3 cups of water, salt and turmeric in a pressure cooker. 
Take ghee or clarified butter in a pan, heat it; add cumin seed and bay leaves. When the cumin seeds begin to sputter add hing and dried red chilli, stir it and fry till the chilli turns black.

Pour the dal and let it boil for 5 minutes. Add the sugar and mix well. 

Enjoy with plain rice and fried brinjal ( Begun Vaja).

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