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| Main Ingredients | Split pigeon pea (toor dal/arhar dal), Turmeric powder |
| Cuisine | Punjabi |
| Course | Dals and Kadhis |
| Prep Time | 51-60 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Medium |
| Others | Veg |
Ingredients list for Methiwali Arhar Dal
- 1 cup Split pigeon pea (toor dal/arhar dal)
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 1 teaspoon Jaggery (gur),grated
- 1 tablespoon Ghee
- 6 cloves Garlic,crushed
- 1/4 teaspoon Asafoetida
- 1/2 medium Fresh fenugreek leaves (methi),chopped
- 1/2 teaspoon Red chilli powder
Method
1. Soak the dal in two cups of water for one hour. Drain. Pressure cook in three cups of water with turmeric powder and salt till pressure is released four times (four whistles).
2. Open the lid when pressure reduces and mash the dal well. Add half cup of water and jaggery and bring to a boil. Heat ghee in a non stick pan, add garlic cloves and asafoetida and sauté till garlic turns a light brown.
3. Add the methi and sauté for two to three minutes. Add the dal and red chilli powder and stir well. Adjust consistency if needed. Serve hot.
Nutrition Info
| Calories | 210 |
| Carbohydrates | 30.7 |
| Protein | 12.5 |
| Fat | 4.1 |
| Other Fiber | 0.4 |
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