For the first day of the Special Theme , we have Arhar ki Daal with Lasun ka Chowk. Yes , from Uttar Pradesh . I had made a complete spread from this state and had not posted some of the recipes . Now my mission is to post all those pending recipes .
Today’s daal is called Arhar or Tuver ki daal. It is the pigeon pea lentil , some people also call it sambar wali daal . Chaunk is a typical Indian word for tempering , and since this daal is tempered with garlic it has been named so .
The daal should be tempered with ghee to get that special flavour , garlic should be just golden , it is a simple comfort Daal but with a special flavour .This daal was a part of my Uttar Pradesh Thali.
Arhar ki Daal
1 cup arhar daal
1/2 tsp turmeric powder
1 Tbsp ginger-chopped finely
Aamchoor powder or lemon juice
Salt to taste
1 tbsp ghee
1 tbsp garlic , chopped
1 Tbsp chopped garlic
1 tsp cumin seeds
A pinch of asafoetida
Wash and soak the daal for at least one hour .
Add turmeric and salt to the daal and pressure cook for 2 whistles .
Open after the pressure is released .
Give a light stir to the daal .
Temper the daal with pure ghee , chopped garlic , cuminseeds and asafoetida .
Arhar ki Daal
- 1 cup arhar daal
- 1/2 tsp turmeric powder
- 1 Tbsp ginger-chopped finely
- Aamchoor powder or lemon juice
- Salt to taste
- 1 tbsp ghee
- 1 tbsp garlic chopped
- 1 Tbsp chopped garlic
- 1 tsp cumin seeds
- pinch Aof asafoetida
- Wash and soak the daal for at least one hour .
- Add turmeric and salt to the daal and pressure cook for 2 whistles .
- Open after the pressure is released .
- Give a light stir to the daal .
- Temper the daal with pure ghee , chopped garlic , cuminseeds and asafoetida .