Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry
Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4people
Calories 38kcal
Equipment
Pressure Cooker
Kadhai / Fry Pan
Big Spoon
Knife
Bowl
Ingredients
125gramsArhar Dal / Toor Dal / Pigeon Pea
1tspTurmeric (haldi) powder
1unitTomato / Tamatar, chopped
1unitOnion / Pyaz, chopped
3clovesGarlic / Lahsun, cut into 3 pieces
1tspDesi Ghee or Butter
1/2inchGinger/ Adrak
500gramsWater / Pani
1tsp Cumin Seed / Jeera
1pinchAsafoetida / Heeng
1unitWhole Red Chilly / Lal Mirch
Salt as per taste
Instructions
Take 125 grams of arhar/ tur dal / Pigeon Pea.
Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to your taste. cover the cooker with lid.
After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
Wait for 2 whistles to come on the high flame and one on the low flame.
After that switch off the gas.
Wait for the pressure to come out of the cooker.
Once pressure release, transfer the arhar/ tur dal in a bowl.
Finely chop garlic, onion, green chili, and ginger.
Finely chop one tomato.
Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked. Remove the lid after 30 seconds and mash the tomato with a spatula. Do not make juice of tomato mixture.
Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan). Add 1/4 tsp mango (amchur) powder (optional).
Place the lid of kadhai for 30 seconds.
As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.
Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
Notes
Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Calories 0.042kcal
Cost 25 rupee
Equipment
Pressure Cooker
Knife
Kadai / Fry Pan
Plate
Spatula
Ingredients
10unitcolocasia
2unitgreen chilly, chop them
1tspcarom seed ( ajwain )
1unitonion
4clovesgarlic
1inchginger
1tspcoriander seed
2unitwhole red chilly
saltas per taste
2 tsp lemon juice , or 1 small tsp raw mango powder
1tspcoriander leaves
1/4tspFenugreek seed
2tspOil
Instructions
Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
Chop colocasia in round shape.
Take fry pan (non stick is preferable ) .
Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
Put the masala in the fry pan.
Fry until it start releasing oil
Add arbi to the masala and mix with spatula
Cover the fry pan with plate
Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
Now crispy colocasia (arbi) is ready , garnish with coriander leaves.
Enjoy this crispy colocasia (arbi) with chapati or paratha.
Video
Notes
Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can also try few other recipe’s of colocasia/ arbi/ ghuiya…
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