Rahar dali l Arhar dal l Toor dal l Split pigeon peas is very much loved in our household. This recipe is easy to make, delicious, filling and nutritious at the same time.
Rahar dali / split pigeon peas are a popular pulse all over India and is prepared in a variety of ways. They are also an excellent source of protein and iron along with a host of other health benefits. All the more reason to stock this pulse in your pantry. Although, masur dali (split red lentils) remain the most popular lentil in our household, rahar dali comes close. And while masur dali is our go to regular lentil, rahar dali does feature often too, especially when we need something a bit more substantial.
This is a easy recipe. However, keep in mind not to overcook the rahar dali.
Coconut-
I have added some small coconut pieces to the rahar dali; it adds a nice bite. However, you can avoid it if you do not prefer.
Vegan option-
If you follow a vegan diet, you can still enjoy this recipe by just omitting the little amount of ghee (clarified butter) that I added towards the end. It will still taste great.
Continue reading for the full recipe /video for Rahar dali l Arhar dal l Toor dal l Split pigeon peas.
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Rahar dali l Arhar dal l Toor dal l Split pigeon peas
Ingredients
- 1 cup rahar dali /arhar dal/toor dal/split pigeon peas
- 3-4 tbsp masur dali / split red lentils
- 1½ tsp salt (or to taste)
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 5 cups water
- 1 cup hot water (may or may not need it)
- ½ tsp chilli powder
- 2 green chillies, split halfway up from the bottom
- 1 tsp garam masala powder
- 1 tomato, chopped
- 1 tbsp ghee (clarified butter), optional
- ⅓ cup chopped coconut (cut into small pieces)
For tempering-
- 1 tsp + 1tbsp sunflower or vegetable oil
- 2 whole red chillies, split in half
- 2 one inch piece of cinnamon
- 5 pods of cardamom
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
Instructions
- Wash together the rahar dali and masur dali in several change of water until the water runs clear. Drain.
- Add the washed rahar dali mixture to a pot along with salt, cumin powder, coriander powder and chilli powder.
- Add the water and stir.
- Place the pot over high heat and bring to a boil.
- Reduce heat to low, cover and cook for 10 minutes. Stir in between.
- Add the green chillies, stir and cook for another 5 minutes.
- Add the chopped tomatoes. Stir, cover and cook for about 20-25 more minutes or till the dali is soft. Keep mashing the tomatoes as they soften.
- The pulses should not be absolutely mushy and should still hold some shape. Keep stirring in between. Add more water – a little at a time- if needed. I added 1 cup of hot water after 15 minutes.
- Keep an eye on the pot in the last few minutes; it will go from cooked to a mush very quickly.
- Remove from heat.
- Heat a small pan and add a tsp of oil.
- Add the coconut pieces and fry till slightly golden; keep aside.
- In the same pan, add 1 tbsp of oil.
- Add the dry red chillies, cumin seeds, cinnamon and cardamom and stir.
- Add the ginger-garlic paste and stir for a few seconds.
- Tip the entire contents of the pan into the pot of dali along with the coconut pieces and garam masala. Stir well.
- Stir in the ghee if using.
- Place the pot over heat for a little while, just until heated through. Stir and remove from heat.
- Serve hot with rice or any Indian flatbread.
Video
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Until next time,
Sunita
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