It is a popular preparation among Parsis. It goes well with rice and it quite easy to make.
INGREDIENTS (250 ml cup used)
For pressure cooking the dal
- Pigeon peas lentils (Arhar / Toor dal) – 1 cup
- Turmeric powder – ¼ teaspoon
- Water – 2 ½ cups
For the tempering
- Chopped garlic – ½ tablespoon
- Whole green chillies – 2 pieces
- Cumin seeds or powder – ½ teaspoon
- Salt – to taste
- Oil – 1 tablespoon
- Thinly sliced onion – 1 piece
- Salt – a pinch
- Oil for frying the onion slices- 1 tablespoon
Method of preparation
- Wash and rinse the dal well.
- Pressure cook the dal, turmeric powder and water.
- Cook on high flame till two whistles and then cook on medium flame for four or five minutes.
- Heat oil in a pan and add the sliced onions with a pinch of salt. Fry till they are golden brown.
- Remove the dal from the cooker and add ¾ cups of water to get a medium consistency of the dal. Put it back on flame and let it simmer for some time.
- Heat two tablespoons of oil and add the cumin powder, garlic, salt, green chillies and sauté it till there is a crackling sound and the garlic turns brown.
- Pour the tempering on the cooking dal in the pressure cooker and close the lid.
- The flavour and essence of the tempering will mix with the dal.
- Garnish dal with the fried onions.
- Have it with steamed rice or hot roti.
- 100 grams of pigeon peas lentils or arhar dal or toor dal contains 335 calories, 22 grams of protein, 58 grams of carbohydrates and 12 grams of dietary fiber. It is also a good source of vitamin A, calcium and iron.