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Rahar dali l Arhar dal l Toor dal l Split pigeon peas

Rahar dali l Arhar dal l Toor dal l Split pigeon peas

Sunita Bhuyan
A delicious and easy to make recipe
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Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup rahar dali /arhar dal/toor dal/split pigeon peas
  • 3-4 tbsp masur dali / split red lentils
  • 1½ tsp salt (or to taste)
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 5 cups water
  • 1 cup hot water (may or may not need it)
  • ½ tsp chilli powder
  • 2 green chillies, split halfway up from the bottom
  • 1 tsp garam masala powder
  • 1 tomato, chopped
  • 1 tbsp ghee (clarified butter), optional
  • ⅓ cup chopped coconut (cut into small pieces)

For tempering-

  • 1 tsp + 1tbsp sunflower or vegetable oil
  • 2 whole red chillies, split in half
  • 2 one inch piece of cinnamon
  • 5 pods of cardamom
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste

Instructions
 

  • Wash together the rahar dali and masur dali in several change of water until the water runs clear. Drain.
  • Add the washed rahar dali mixture to a pot along with salt, cumin powder, coriander powder and chilli powder.
  • Add the water and stir.
  • Place the pot over high heat and bring to a boil.
  • Reduce heat to low, cover and cook for 10 minutes. Stir in between.
  • Add the green chillies, stir and cook for another 5 minutes.
  • Add the chopped tomatoes. Stir, cover and cook for about 20-25 more minutes or till the dali is soft. Keep mashing the tomatoes as they soften.
  • The pulses should not be absolutely mushy and should still hold some shape. Keep stirring in between. Add more water - a little at a time- if needed. I added 1 cup of hot water after 15 minutes.
  • Keep an eye on the pot in the last few minutes; it will go from cooked to a mush very quickly.
  • Remove from heat.
  • Heat a small pan and add a tsp of oil.
  • Add the coconut pieces and fry till slightly golden; keep aside.
  • In the same pan, add 1 tbsp of oil.
  • Add the dry red chillies, cumin seeds, cinnamon and cardamom and stir.
  • Add the ginger-garlic paste and stir for a few seconds.
  • Tip the entire contents of the pan into the pot of dali along with the coconut pieces and garam masala. Stir well.
  • Stir in the ghee if using.
  • Place the pot over heat for a little while, just until heated through. Stir and remove from heat.
  • Serve hot with rice or any Indian flatbread.

Video

Keyword arhar dal, dal, indian cuisine, indian dal recipe, indian food, indian recipe, pulses, rahar dali, split pigeon peas, toor dal, vegetarian, vegetarian recipe