Arhar Toor Dal
Yellow pigeon pea dal (arhar/toor) prepared Bengali-style with subtle spicing, a daily staple.
Cooking
Cook the Dal Boil dal in 2 cups water, turmeric, red chilli powder and salt. Consistency of the dal should be thick Cook until the dal is cooked, remove and keep aside Spice the Dal Mix asafoetida in warm water and keep aside while dal is being cooked Heat ghee, to it add dry red chilly, cumin & fennel seeds Fry until seeds splatter and add dal Add asafoetida and sugar Bring to boil, add remaining ghee & simmer for 3 min Remove from heat Serving This dish is served with chapati/rice and dry vegetables and mixed salad.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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