No-Fuss & Simple Bengali Style Arhar Dal Recipe | Bengali Toor Dal Recipe
Dal recipes play a very important role in Indian cuisine. If you take a close look at a typical Indian meal, you would inevitably find a lentil-based dal recipe which diligently fulfills its role of protein-provider to the majority of the population of this country.
As India is a tropical country which has an extreme climate where summers can be as harsh as 50c on mercury, a meat-based protein rich diet is simply impractical and unhealthy. So, to counter with that our diet has evolved in a special way which includes other protein rich substitutes like lentils, dairy products, etc. which are equally nutritious yet easy to digest.
Among various Indian cuisines, Bengali food in itself comprises of numerous ways of preparing dals which includes very little ingredients and efforts.
Here, we are making Arhar Dal or Toor Dal or Split Pigeon Pea Lentils with Bengali spice mix known as Panchphoron. Best part about this recipe is that it is completely Vegan and Gluten-Free. Now, most of the traditional Bengali vegetarian dishes are vegan and gluten-free. We use dairy products very sparsely in the day-to-day cooking. And, even if we end up using a touch of ghee or clarified butter, it can be always replaced by Mustard Oil or Sunflower Oil. It would hardly make any difference to the recipe!
Do Meal-Prep with Bengali Arhar Dal Recipes
This dal recipe is perfect for everyday cooking. You can always make a big batch of it and freeze for later consumption throughout the week. What I often do is pressure cook the dal and store it as it is in 3-4 parts. Later, I simply thaw it and temper it as per my needs. There are a number of ways of making Arhar daal. Today I am sharing the simplest way of making it in a typical Bengali way.
This Bengali Arhar Dal recipe is almost staple in every Bengali household. Its gluten-free, plant based and rich in protein.
- 1/4 cup Arhar Dal/Toor Dal/Split Pigeon Pea Dal
- 1 cup Water
- 1/4 tsp Panchphoron
- 1 tbsp Ghee Vegans can use Mustard Oil/Sunflower Oil
- 2 Bay Leaves
- 2 Green Chilies Slit in halves
- A pinch of Hing or Asafoetida
- 1/2 tsp Turmeric Powder
- Salt To Taste
Pressure cook the lentils/daal with water, salt and turmeric powder. Cook till it whistles 4-5 times. Allow it to cool.
Heat Ghee/Oil in a pan and temper it with Hing, Panchphoron, Bay Leaves and Green Chilies.
Once they splutter, add the cooked dal and give it a good stir.
Once it has come to a boil once, check for the salt and add as per requirement. Also adjust the consistency for the dal as per your needs.
If you choose to add some water, then allow it to boil once before you turn it off and serve.
You may add some chopped Coriander leaves on top as you serve with Rice.