Follow these steps for perfect results
Arhar dal (Split Toor Dal)
roasted and ground
Coriander Powder (Dhania)
Cumin powder (Jeera)
Red Chilli powder
Turmeric powder (Haldi)
Whole Black Peppercorns
Sunflower Oil
Water
Dry Red Chilli
Salt
to taste
Heat a Kadhai (wok) and dry roast the arhar dal for a few minutes until fragrant. Set aside to cool.
Once cooled, grind the roasted dal into a fine powder.
Heat oil in a heavy-bottomed Kadhai.
Temper the oil with dry red chili and black peppercorns.
Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt to the Kadhai.
Add 2 tablespoons of water and fry the spices for about a minute.
Add the powdered dal to the spice mixture and stir to combine.
Pour in 1-1/4 cup of water.
Cook on medium-low heat, stirring occasionally, until the mixture thickens (about 20-30 minutes).
Once thickened to desired consistency, turn off the heat.
Serve hot with steamed rice and spicy baby potatoes.
Expert advice for the best results
Roasting the dal properly is crucial for the dish's flavor.
Adjust the amount of chili powder to suit your spice preference.
Simmering for a longer time will result in a richer, more intense flavor.
Everything you need to know before you start
15 minutes
Can be made a day in advance and reheated.
Serve in a bowl garnished with a sprig of cilantro.
Serve hot with steamed rice or roti.
Accompany with a side of yogurt or raita.
Cools the palate after the spicy dish.
Complements the spices.
Discover the story behind this recipe
A traditional and nutritious dish often made in Uttarakhand homes.
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