Tuesday, August 10, 2010

Simple Lentil Stew - Arhar ki Daal

This daal is a regional comfort food. It has a lingering, nutty taste and is available two ways; plain or oily. I have used the plain one for this recipe. The preparation is minimalistic. It is best when eaten with plain white rice and achaar. 

2 cup Arhar daal (toor or pigeon pea lentil)
2 clove Garlic (minced)
2 tsp. crushed red chilli
4 tbsp oil
2 clove Garlic (sliced)
4-5 Red chilli (whole)
Salt to taste

Serves 4-5 people

Bring the daal to boil in 2 cups of water on high heat.
Reduce heat to low and cook covered for 15-20 minutes.
Add salt, minced garlic and the crushed red chilli flakes and mash thoroughly with a slotted spoon.
Cover and let cook for another 20 minutes or more till the desired consistency is reached.

Separately, heat oil on med-hi heat.
Add sliced garlic and whole red chillies.
When the garlic starts carmelizing (will take only a few moments), remove from heat and add to daal.
Cover the sizzling dish and smoke the daal for 10-15 seconds.
Uncover the dish and scoop two ladles of daal into the still hot pan and let it absorb the residual tadka before adding back into the dish and covering again.

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