Arhar Dal.

You can have Arhar Dal using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Arhar Dal

1. Prepare of To Pressure Cook Arhar Dal.
2. You need 1 cup of Arhar dal, washed and soaked for 30 minutes.
3. You need 1 of tomato, washed and chopped.
4. It’s 1 of green chilli, chopped.
5. It’s 1/2 inch of ginger piece chopped.
6. You need to taste of Salt.
7. Prepare 1 tsp of oil.
8. Prepare of Other ingredients.
9. It’s 1/2 inch of ginger piece chopped.
10. You need of Juice of 1 lemon.
11. You need 1 tsp of powdered sugar.
12. Prepare 1 tsp of red chilli powder.
13. Prepare 1 tsp of coriander powder.
14. You need 1/4 tsp of turmeric (haldi) powder.
15. It’s of To Prepare The Tempering:.
16. You need 2 tbsp of clarified butter/ghee.
17. It’s 2 of dry whole red chilies.
18. Prepare 1 tsp of mustard seeds (raie).
19. It’s 1/2 tsp of fennel seeds (saunf).
20. Prepare 1/4 tsp of fenugreek seeds (dana methi).
21. It’s 1/4 tsp of asafetida powder (heeng).

Arhar Dal instructions

1. In a pressure cooker add 1 cup of soaked tur dal. Further add 1 chopped tomato, 1 chopped green chilli, salt to taste and ½ inch ginger.
2. Also add 2 cups of water..
3. Pressure cook on high flame till one whistle. Thereafter reduce the flame and cook the dal on low flame for 10-12 minutes. Or till dal is soft and mushy..
4. Mash up the cooked dal. It will be thick as this moment. At the time of serving add in boiled water as per the desired consistency..
5. Next add ½ inch piece of ginger, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp powdered sugar, ¼ tsp turmeric powder and juice of ½ lemon..
6. Add 1 cup of water. Let it simmer for 10 minutes..
7. Prepare the tempering. Heat 2 tbsp of ghee or clarified butter. Add ¼ tsp asafetida (heeng), ¼ tsp fenugreek seeds (dana methi), ½ tsp fennel seeds (saunf), 1 tsp mustard seeds (raie). Let it crackle. Add 2 dry red chilies. Cook for 30 seconds..
8. Check and adjust the consistency of the dal. Add prepared tempering to the dal..
9. Cover the lid and cook on low flame for 5 minutes..
10. Garnish with coriander leaves. Serve hot..