Arhal dal has been a staple at my house for lunch, since childhood. It’s my brother’s absolute favourite and the first thing he wants to eat when he comes home from America ( he lives in the US of A) is dal chawal. Arhal dal is to us what dal makhani is to the Punjabis. The elegance of this dal lies in the simplicity in the way it is cooked. I realised this when my friends requested to eat the yellow dal whenever they would come over to my place. I get calls from my friends living all over the world requesting for this recipe. Everybody adores it. It is a no onion, no garlic and no tomato dal recipe, and it can’t get better than this. The way we measure the quantity of any dal in our house is by fistfuls. One fistful per person works well for us and when we have guests coming over, we always add a few extra.
Wash 125 grams toor dal and soak it in water for 20 minutes.
In a pressure cooker, add:
+ toor dal
+ 1 teaspoon salt
+ a pinch of turmeric.
Add enough water to come 1 inch over the dal.
Pressure cook the dal on high flame for one whistle and simmer the flame.
Cook for 4-5 whistles.
Switch off the flame.
Once the pressure releases, open the cooker and remove this dal to a serving dish.
Mix in 4 tablespoon of coriander leaves into the dal.
Heat 4 tablespoon of ghee in a pan and add:
+ 1/2 teaspoon jeera.
Once the jeera splutters and changes colour.
+ 1 pinch heeng
Let it cook for few seconds and then switch off the flame.
+1/2 teaspoon red chilli powder
Leave it aside for 30 seconds and then add this tempering to the dal.
You can even add whole red chillies to the tempering,
(add these along with jeera and wait for it to change colour)
P.S. always add red chilli powder after switching off the flame because otherwise it would burn
Your simply cooked gharwali delicious yellow dal is ready.
Ingredients
Directions
Wash 125 grams toor dal and soak it in water for 20 minutes.
In a pressure cooker, add:
+ toor dal
+ 1 teaspoon salt
+ a pinch of turmeric.
Add enough water to come 1 inch over the dal.
Pressure cook the dal on high flame for one whistle and simmer the flame.
Cook for 4-5 whistles.
Switch off the flame.
Once the pressure releases, open the cooker and remove this dal to a serving dish.
Mix in 4 tablespoon of coriander leaves into the dal.
Heat 4 tablespoon of ghee in a pan and add:
+ 1/2 teaspoon jeera.
Once the jeera splutters and changes colour.
+ 1 pinch heeng
Let it cook for few seconds and then switch off the flame.
+1/2 teaspoon red chilli powder
Leave it aside for 30 seconds and then add this tempering to the dal.
You can even add whole red chillies to the tempering,
(add these along with jeera and wait for it to change colour)
P.S. always add red chilli powder after switching off the flame because otherwise it would burn
Your simply cooked gharwali delicious yellow dal is ready.