Dal with rice is considered the most beloved comfort food in India, bringing pleasure regardless of the day. Even after a tiring day, hot dal and rice can bring a deep sense of peace. Although there are many types of dal, many people particularly enjoy Arhar dal. However, even such a favorite dish can become monotonous over time.
Three Recipes from Pankaj Bhadauria
Master Chef Pankaj Bhadauria recently presented three delicious recipes that can be made from Arhar dal (Toor dal) and served with rice. These variations include Dhaba-style Dal Tadka, sweet and sour dal with raw curry, and the beloved Sambar, all capable of enriching the dining table.
Preparing the Dal Base
To prepare the dal in three different ways, it is first necessary to thoroughly wash the Arhar dal and boil it in a pressure cooker with water, half a teaspoon of turmeric, and salt to taste until two whistles are heard. Pankaj Bhadauria notes that to give it a Dhaba-style flavor, one can use not only Arhar dal but also mix it with half a handful of Masoor dal and half a handful of Moong dal. These additional lentils should be soaked beforehand and then cooked together with the Arhar dal. After cooking, the dal must be divided into three portions for preparing the three different dishes.
Making Dhaba-Style Dal Tadka
To create Dal Tadka, heat oil in a pan, add asafoetida and cumin. Once the cumin starts sizzling, fry finely chopped ginger, garlic, and green chili. Then, add finely chopped onion and fry until golden brown. Next, incorporate red Kashmiri chili powder and a little garam masala, frying for about ten seconds. After this, add finely chopped tomatoes and simmer until completely soft and pureed. When the spices begin to release oil, pour in the boiled dal and mix thoroughly. Finally, garnish with finely chopped cilantro. The dish is garnished upon serving with desi ghee and a tadka of red chili.
Sweet and Sour Dal with Raw Curry
During the summer, dal made from raw mango (kairi) has a special taste. For this, first peel the raw mango and cut it into slices. Heat a little oil in a pot, add half a teaspoon of mustard seeds, half a teaspoon of cumin, and 2-3 whole red chilies. After the spices sizzle, add the sliced raw mango and a little salt, cooking for 3-4 minutes. When the mango becomes slightly soft and translucent, add the boiled dal. Cook the dal and mango for another 5-6 minutes until the mango is completely tender and the sour taste develops in the dal.
Arhar Dal Sambar
The third variation from Arhar dal is Sambar. For this, heat oil in a large pot, adding half a teaspoon of Chana dal, half a teaspoon of Urad dal, half a teaspoon of fenugreek seeds, and whole red chilies. When the lentils turn golden and the fenugreek starts sizzling, add onions and curry leaves. After the onions become translucent, add chopped vegetables to taste. Then add salt to taste and cook the vegetables almost until done. After this, pour in sambar masala and enough water, bringing it to a boil for 5-6 minutes so that all the flavors combine. Finally, add tamarind paste and cook for some more time.
