Flavourful and by far the tastiest and easiest dal you could make.
Toor ( Arhar, Split Pigeon Peas)
soaked for 30 minutes
Use a good quality one.
Kasuri Methi leaves (Dried Fenugreek)
Soak the dal for 30 minutes. Wash well and drain the water.
Add haldi and hing, along with 1 Cup of water and add to pressure cooker.
Boil the remaining water, and keep it very hot. Set aside for use later.
The cooked dal should be thick, not thin and watery.
When completely cooked, place a heavy bottomed pan on medium fire.
Add the oil and ghee.
When hot, but not smoking, add the cloves and garlic.
Sauté for a few minutes.
Add the dal. Add the balance hot water.
Add the salt and let it cook till it starts to boil.
Add the kasuri methi and cook for a few minutes more.
The dal tastes better if cooked atleast 2 hours before it is consumed.
Click to share on Facebook (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on WhatsApp (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to email this to a friend (Opens in new window)
Click to print (Opens in new window)