Dhan Dar (Split red gram tempered with garlic) recipe
ingredients
1/2 cup (80 g) 2 3/4 oz Split red gram (arhar dal)
1/4 tsp (1 g) Salt
1/4 tsp (1/2 g) Turmeric (haldi) powder
1/4 tsp (1 g) Salt
1/4 tsp (1/2 g) Turmeric (haldi) powder
For the tempering:
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 Green chillies
a pinch Salt
1/4 tsp (1 1/2 g) Garlic (lasan) paste or 4 - 5 Garlic cloves, chopped
1/4 tsp (1/2 g) Cumin (jeera) seeds or powder
2 Green chillies
a pinch Salt
1/4 tsp (1 1/2 g) Garlic (lasan) paste or 4 - 5 Garlic cloves, chopped
1/4 tsp (1/2 g) Cumin (jeera) seeds or powder
method
1. Soak the split red gram in 2 - 3 cups water with salt and turmeric powder for at least 20 minutes. Most of the water should be absorbed.
2. Transfer the split red gram into a pressure cooker. Add water, about 1/2 inch above the dal level. Cook on high heat. After the first whistle, turn heat to low and cook for 5 minutes. Keep aside to cool.
3. Whisk or blend, adding water, if required. Return the cooker to heat and bring it to the boil.
4. For the tempering, heat the oil in a pan till smoking; lower heat, saute all the ingredients till golden. Remove from heat, pour into the dal, and cover immediately to prevent the aroma from escaping.
5. Simmer for 2 - 3 minutes before serving, garnished with fried onions and a dollop of butter.
2. Transfer the split red gram into a pressure cooker. Add water, about 1/2 inch above the dal level. Cook on high heat. After the first whistle, turn heat to low and cook for 5 minutes. Keep aside to cool.
3. Whisk or blend, adding water, if required. Return the cooker to heat and bring it to the boil.
4. For the tempering, heat the oil in a pan till smoking; lower heat, saute all the ingredients till golden. Remove from heat, pour into the dal, and cover immediately to prevent the aroma from escaping.
5. Simmer for 2 - 3 minutes before serving, garnished with fried onions and a dollop of butter.
serving amount
serves: 4 - 6
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