Arhar Dal, aror dal, tur dal is a common ingredient in Indian kitchens. Hing diye arhar dal or the Bengali split pea dal recipe with asafoetida is a popular Bengali recipe.
Dals and lentils are a staple when it comes to a Bengali kitchen. We have it almost every day. There are so many kinds of dals that its confusing. While I am not a big fan of all kinds of dals, arhar dal or aror dal is quite a popular and regular preparation in our home.
Dals are a good source of plant-based protein. Bengali split pea dal recipe is a good way you can enjoy full protein preparation that is vegan. We make it with onions and garlic for extra flavour. This Hing Diye Arhar Dal recipe can be made without onion and garlic in a full vegetarian or niramish way.
Benefits of Using Hing or asafoetida
Hing or asafoetida has various antibacterial, antifungal and antimicrobial effects on the body. It is especially good for summers and helps you in digestion. Arhar dal with asafoetida is specially made in summers for this reason.
Do you need meal prep for Hing Diye Arhar Dal?
In my last ghugni recipe I told you overnight soaked lentils cook well and cooks faster. Arhar dal is a smaller lentil and doesn’t require overnight soaking. However, you can wash and let the lentil sit in a bowl of water for 15 minutes before you start cooking.
What I do is, wash and soak the dal and then chop the vegetables. Bu the time all chopping is done, lentils are nicely soaked in water.
Anything specific you need for this Bengali Split Pea Dal Recipe or Aror Dal Recipe?
As the name suggests you will need asafoetida. We temper the oil with paanch phoron which is a typical Bengali tempering spice. I have a detailed recipe of how to make paanch phoron at home if you can’t find it in the stores.
Serve this dal with white rice and some bhaja – like a begun bhaja or potol bhaja. We always eat somekind of bhaja along with dal.
How to make Hing Diye Arhar Dal
Ingredients
- Arhar Dal/Toor Dal/Split Pigeon Pea Dal - 1/4 cup
- Water - 1 cup
- Panchphoron - 1/4 tsp
- Sunflower Oil - 1 tsp
- Dried Bay Leaves - 2
- Green Chilies - 2 Slit in halves
- Hing or Asafoetida - a pinch
- Turmeric Powder - 1/4 tsp
- ginger paste - 2 tsp
- Salt To Taste
- coriander leaves - for garnish
Instructions
- Pressure cook the lentils/daal with water, salt and turmeric powder. Cook till 5 whistles
- Allow pressure to release and let the lentils cool down.
- Heat oil in a pan and temper it with hing, paanchphoron and bay leaves
- Add ginger paste and saute it well till the water from it dries up
- Add the cooked dal and give it a good stir
- Wait till it comes to a boil. If it starts thickening you can add little water. This dal will be of a thinner consistency
- If you add water, let it boil add salt, green chili
- Cook for 10 more minutes
- Garnish with chopped coriander leaves
- Serve with hot white rice and bhaja
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I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.
Here’s what I am Posting this April for #AtoZChallenge
A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna
E – Echor Chingrir Dalna
F – Fulkopir Dalna
G – Ghugni
