Arhar ki dal
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Simple pigeon-pea dal tempered with ghee, cumin and hing: the daily dal of the Uttar Pradesh thali.
Region: Across Uttar PradeshOccasion: Everyday lunchTime: 35 minServes: 4Vegetarian
Ingredients
- 1 cup arhar (toor) dal, washed
- 4 cups water
- ½ tsp turmeric, salt to taste
- 1 tomato, chopped (optional)
- 2 tbsp ghee
- 1 tsp cumin seeds, a generous pinch of hing
- 2 dry red chillies, 1 tsp chopped garlic (optional)
- Coriander leaves, lemon
Method
- Pressure-cook the dal with water, turmeric, salt and tomato for 3–4 whistles until soft.
- Whisk the dal smooth and simmer for 5 minutes, adding water for a pouring consistency.
- Heat ghee, add cumin, hing, red chillies and garlic until fragrant.
- Pour the tadka over the dal and cover for a minute to trap the aroma.
- Add coriander and a squeeze of lemon. Serve with rice, roti, a sabzi and pickle.
History
Arhar is grown widely in Uttar Pradesh; the dal–bhaat–roti–sabzi meal built around it is the everyday food of the State.
Significance
A plain arhar dal with ghee is what most families in UP think of as home food, from village kitchens to city tiffins.