Chhattisgarhi Arhar Dal
Veg
Vegan
Everyday toor dal tempered with mustard seeds, cumin, dried red chilli, and garlic in mustard oil — the foundation of the Chhattisgarhi rice plate, eaten at every lunch and dinner. The use of mustard oil in the tempering (less common in South Indian toor dal) gives it a distinctive pungent note.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Toor Dal |
|
3 cups | Water |
|
1 tablespoon | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 green chilies | Slit |
|
1 handful | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Wash the arhar dal thoroughly under running water and soak it for 15 minutes.
- 2 In a pressure cooker, add the soaked dal, water, turmeric powder, and salt. Cook for 3-4 whistles until the dal is soft.
- 3 In a separate pan, heat ghee over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
- 4 Add asafoetida, chopped onions, and sauté until the onions turn golden brown.
- 5 Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- 6 Add chopped tomatoes and cook until they become soft and mushy.
- 7 Add red chili powder and mix well.
- 8 Pour the cooked dal into the pan and mix everything well. Let it simmer for 5-10 minutes to blend the flavors.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a small piece of jaggery to balance the flavors.