Bihari Arhar Dal
Veg
Everyday toor (pigeon pea) dal cooked until soft and tempered with ghee, cumin, whole dried red chilli, and asafoetida — the backbone of the Bihari rice-plate, eaten at lunch and dinner daily with rice, vegetable, and chokha.
Cuisines
Bihari
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | arhar dal (pigeon peas) |
| 3 cups | water |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 pieces | dried red chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | finely chopped ginger |
| 2 tablespoons | chopped coriander leaves |
| 1 | lemon, cut into wedges |
Instructions
- 1 Wash the arhar dal thoroughly under running water until the water runs clear.
- 2 In a pressure cooker, add the washed dal and 3 cups of water.
- 3 Add turmeric powder and salt to the dal.
- 4 Close the lid and cook on medium heat for 3-4 whistles or until the dal is soft and cooked.
- 5 Once the pressure releases naturally, open the lid and mash the dal lightly with a ladle.
- 6 In a separate pan, heat mustard oil until it smokes slightly.
- 7 Add cumin seeds, asafoetida, and dried red chilies to the hot oil.
- 8 Once the cumin seeds splutter, add finely chopped ginger and sauté for a minute.
- 9 Pour the tempering over the cooked dal and mix well.
- 10 Simmer the dal for another 5 minutes to blend the flavors.
- 11 Garnish with chopped coriander leaves and serve hot with lemon wedges on the side.
Tips
For a richer flavor, add a tablespoon of ghee while simmering the dal.