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Dal-E-Arhar

This buttery dal containing varied ingredients like yoghurt, saffron and ginger juice dates back to the Mughal era and is found being cooked more in Muslim households. It can be served hot with rice.
Dal-and-Arhar Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

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INGREDIENTS

  • 150 gm arhar dal
  • 4 cloves
  • 6 green cardamoms
  • 2 inch ginger
  • ½ cup curd
  • 2-3 garlic cloves
  • 1 tbsp red chilli powder
  • 12-13 black pappercorns
  • water
  • salt
  • 1 tbsp ghee
  • ½ lemon
  • 4-5 saffron strands
  • fried onions
  • coriander leave

HOW TO PREPARE DAL-E-ARHAR

  1. 1

    In a pressure cooker add soaked arhar dal
  2. 2

    In a piece of cloth add cloves, green cardamom, tie a knot and crush it
  3. 3

    Add this in the pressure cooker and let it boil
  4. 4

    Extract the boiled cloves and cardamoms
  5. 5

    Strain the dal water in a bowl
  6. 6

    Add the boiled dal again in the pressure cooker, cloves and cardamom parcel, water, cover the cooker with lid and let it boil again
  7. 7

    Add grated ginger, water in a mixer jar and grind it
  8. 8

    Strain the ginger juice in a bowl, add curd and mix it well
  9. 9

    Strain the dal water in a bowl
  10. 10

    Marinate the boiled dal in the ginger and curd paste for 2 hours
  11. 11

    In a mixer jar add finely chopped garlic, red chilli paste, black peppercorns, water and grind it
  12. 12

    Add the paste in a piece of cloth and strain the gravy in the dal
  13. 13

    Add salt and mix it well
  14. 14

    In a heated pan add ghee, dal mixture and cook it on a slow gas
  15. 15

    Seal the lid with the dough from all the sides and cover the pan with it
  16. 16

    Place a pan on the gas the stove then place the pan over it
  17. 17

    Once the daal turns thick add lemon juice, saffron strands
  18. 18

    To garnish Dal-E-Arhar add ghee, fresh coriander leaves and it is ready to serve hot
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