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–+ servings
tuvar-dal-arhar -dal
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3.70 from 13 votes

khatti Methi Tuvar Daal / Pigeon Peas cooked the Uttar Pradesh way

Tuvar daal -  Tangy delicious Arhar ki Daal (Pigeon pea) cooked in U.P style
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lentil/Daal, lunch recipe, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: arhar daal, daal recipe, khatti meethi, no onion and garlic, tuvar daal
Servings: 4 people
Calories: 242kcal
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 1 medium Tomato chopped
  • 2 Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1 tsp Cooking Oil
  • 1 tsp Red chili powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Sugar / Chini
  • 2 tbsp Lemon Juice / Nimbu Ka Ras
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped

Tempering/tadka/ waghar

  • 2 tbsp Clarified Butter / Desi Ghee *
  • 1/2 tsp Fennel Seeds / Saunf
  • 1/2 tsp Fenugreek Seeds / Methidana
  • 3/4 tsp Mustard Seeds / Rai *
  • 4 Dried Red Chilli, Whole
  • 1/4 tsp Asafoetida / Hing powder

Instructions

  • Wash and soak tuvar daal for 20 minutes in 2 cups of water.
  • Add soaked daal in the pressure cooker with chopped tomato, green chillies, 2 cups water and 1 tsp of oil.
  • Pressure cook for 3 whistles on medium heat. OR cook in a pan till it become soft to touch.
  • After the cooker has cooled down, open and mash the daal with a ladle.
  • Add ginger, chopped green chili, salt, sugar ,turmeric, chili powder, coriander powder and 1.5 glasses of water.
  • Mix well and let it boil for another 10 minutes on low heat.
  • Make the tempering - Heat ghee in a small pan (on slow heat) add fenugreek seeds, fennel seeds and mustard. when they start crackling add asafoetida and whole red chillies.
  • Pour this tempering in the boiling daal.
  • Cover the pan with a lid and Let it simmer for 5 minutes.
  • Switch off the flame and add lemon juice and fresh coriander and mix.
  • Serve hot with 1 tsp of ghee on top.
  • Serving suggestion- serve with steamed rice and roti.

Notes

Notes-
  • You can use 3 tbsp of chopped raw mango at step 5 ,instead of lemon juice .
  • Addition of sugar is optional.
  • use leached tomato for kidney patient

Nutrition

Calories: 242kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 265mg | Fiber: 9g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 75mg | Calcium: 42mg | Iron: 2mg