Uttar Pradesh Style Arhar Dal | Split pigeon peas soup

Uttar Pradesh Style Arhar Dal | Split pigeon peas soup

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 4 Persons

Uttar Pradesh Style Arhar Dal is cooked with Onion, Tomatoes and Spices. It is one of the popular and regularly cooked Dals in Uttar Pradesh and has the authentic flavours of Asafoetida (Hing) leaves and fresh Cilantro. This dal is very delicious and light too. This dal goes amazing with steamed Rice and makes a complete meal with Pickles and Papad.

I have prepared this dal in Desi ghee. If you are avoiding Ghee in your diet, then you can use any other Oil. But you would have to compromise in taste then because nothing can substitute the rich flavour of Ghee. In Utter Pradesh, people prefer to prepare this dal in Desi ghee.

In this recipe, we normally use very less powdered spices. I have used Asafoetida (Hing), Mustard seeds and Dry whole red Chilli for tempering. As I prefer lesser Chilly-hot food, I have not added Green chillies. But you can use it according to your taste preference. The Green chillies enhances the flavour of the dal.

Arhar Dal is one of the healthiest and widely used Dal all over India. It can be prepared in many ways. In many places it is known as Toor dal and Tuvar dal too. Every region has their own authentic recipes to prepare this Dal. Sometimes, it is not only used as dal but also to prepare many other dishes like Sambar as well.

I am from Eastern part of India and it is prepared in different way there. Even that tastes superb and I will share that recipe with you shortly. I have learned to cook this dish from one of my friends. She is from Agra and has taught me few more recipes of their cuisine. I have the fascination to learn and prepare dal in different ways. I loved the dish and prepared it for my family and all of them loved it very much. Now my Mom prepares this dish quite regularly at home.

Toor dal (Split pigeon peas) is one of the healthiest Dals. It contains folic acid which is very important for women’s body, especially if she is planning to conceive. Folic acid can prevent many birth defects for children. It is a great source of fibre, protein and carbohydrate. Hence, it is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.

Ingredients:

• 1 large Onion, thin sliced
• 1 Tomato, deseeded and small diced
• 1 teaspoon Ginger paste
• 3 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice
• 1 Whole dry Red Chilli
• 1 teaspoon Mustard seeds
• ¼ teaspoon Asafoetida (Hing)
• ½ tsp Turmeric powder
• ½ tsp Red chilli powder
• ½ teaspoon Coriander Powder (Dhania)
• Salt to taste
• ½ teaspoon Sugar (Optional)
• Ghee for cooking
• Water, for required consistency

1. Wash and soak Toor dal in two cups of water for 30 minutes.
2. Put it into a pressure cooker and add Salt.
3. Cook it in low medium flame for 3-4 whistles. It can vary as per quality of Dal and region.
4. Let the pressure settle down.
   

5. Add 1 tablespoon of Ghee into the pan in high flame.
6. Once the Oil is hot, add Mustard seeds, Asafoetida (Hing) and whole dry Red Chilli and let them crackle.
   

7. Add the Onions and cook it for 2 minutes in medium high flame until it becomes translucent.
   

8. Add Ginger paste into the pan and cook it for 2 minutes until the raw smell goes away.
9. Add Tomatoes and mix it well.
   

10. Cover the pan and cook it in low flame for couple of minutes until Tomatoes get soften.
11. Add Salt, Turmeric powder, red Chilli powder and give a nice mix.
    

12. Cook it for few seconds.
13. Add Coriander powder (Dhania) into the pan and mix it well.
    

14. Add the boiled Dal (Step 4) into pan and mix it properly.
15. Add water according to your preferable consistency.
    

16. Stir well and cover the pan and let it boil.
17. Sprinkle Cilantro, Sugar and stir it well.
    

18. Cook it for another minute.
19. At the end add the Lemon juice and switch off the flame.
20. Stir the Dal properly before removing from flame.