Garhwali Arhar Dal

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.