Bundelkhandi Arhar Dal

Name: Bundelkhandi Arhar Dal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bundelkhandi
Ingredients: 200 g arhar dal (split pigeon peas); 0.5 tsp Turmeric; 1.5 tsp Salt; 3 tbsp Ghee; 8 cloves Garlic; 4 pcs dried red chillies; 1 tsp Cumin seeds; 0.25 tsp Asafoetida; 2 tbsp coriander leaves

A simple, deeply savoury split pigeon pea dal from the Bundelkhand region, finished with a robust garlic and dried red chilli tempering in ghee.

🇮🇳India· Uttar Pradesh

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 200 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Pressure cooker
•Small tempering pan

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 6 g
carbs: 26 g
fibre: 7 g
protein: 11 g
calories: 200 kcal

Instructions

1
Pressure cook the arhar dal with turmeric, salt and 600 ml water for about 4-5 whistles. Cook until soft and mushy.
2
Once the pressure releases, whisk the dal smooth with a ladle. Stir in hot water to adjust the thickness.
3
Simmer the dal gently on low heat while preparing the tempering (spices sizzled in fat).
4
Heat ghee (clarified butter) in a small pan. Add cumin seeds and let them sizzle.
5
Add crushed garlic and dried red chillies. Fry until the garlic turns golden and smells fragrant.
6
Stir in asafoetida. Immediately pour the hot sizzled spices over the simmering dal.
7
Stir well to combine. Simmer for another 2-3 minutes so the flavours blend together.
8
Garnish with chopped coriander leaves and serve hot.

Chef's tips

Let the garlic turn deep golden without burning, as burnt garlic turns bitter. Bundelkhandi arhar dal is traditionally kept slightly thin and runny, making it ideal for spooning over baati (baked wheat rolls).