Garhwali Arhar Dal
Veg
Split pigeon pea dal — the everyday toor dal of Garhwali homes, cooked until soft with turmeric and tempered in ghee with cumin seeds, dried red chilli, and dried ginger. The Garhwali version uses ghee (not mustard oil) in the tempering and less water than plains versions, producing a thicker, richer dal. Eaten at every meal alongside rice or chapati — the constant protein element of the Garhwali daily plate.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | arhar dal (toor dal) |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 lemon | juice |
Instructions
- 1 Rinse the arhar dal thoroughly under running water and soak it for 20 minutes.
- 2 In a pressure cooker, add the soaked dal and 3 cups of water. Cook for 3-4 whistles until the dal is soft.
- 3 In a pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Stir in the minced garlic and grated ginger, and sauté for another minute.
- 6 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7 Mix in the turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
- 8 Add the cooked dal to the pan and mix well. Let it simmer for 5-10 minutes.
- 9 Stir in the garam masala and lemon juice. Adjust the seasoning if needed.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a smokier flavor, add a little smoked paprika along with the other spices.