Arhar (Toor) Dal Fry

1. Wash and soak Arhar (Toor) Dal for 10 minutes.

2. Place a pressure cooker on high flame. Add the soaked dal. Mix in turmeric, red chilli powder and salt. Pour water in the pressure cooker and stir.

   

3. Bring it to a boil (do not cover with lid).

4. Once boiled, shut the lid completely. Allow to cook till 1 whistle of the pressure cooker. Turn off the flame and let the steam be released on its own.

5. Once the steam is released completely, open the lid and keep the boiled dal aside.

   

6. Meanwhile chop the onions, garlic and green chillies and keep aside for tempering.

   

For Tempering

1. Heat ghee in a deep pan on medium flame. Add a pinch of asafoetida (hing), dry red chilli and cumin seeds. Let them crackle.

   

2. Add the chopped garlic and saute for a minute.

   

3. Add the chopped onions and saute for 2-3 minutes till onions turn translucent.

   

4. Add in the tomato and kashmiri red chilli powder. Mix well and cook for another minute till ghee comes on the surface.

   

5. You can add a little water here in case your boiled dal is a bit thick. Bring the mixture to a boil.

   

6. Add the boiled dal and lemon juice to the pan. Stir gently. Bring to a boil and then let the dal simmer for 3-4 minutes on low flame or till the dal is cooked.. To check the doneness, mash a few lentils between your thumb and fore-finger. If the dal is mushy, it is cooked.

   

7. Serve hot with rice or roti and with a side of Jeera-Aloo.