Arhar (also known as Toor or Pigeon Pea) is a legume commonly used in Indian cuisine. It is a staple ingredient for making dal, particularly Arhar Dal or Toor Dal, which is a nutritious, protein-rich dish. The seeds are usually yellow inside with a thick outer coat that is removed when split and processed.
When used in dishes, typical ingredients with Arhar include:
Water: For boiling or pressure cooking the Arhar seeds to soften them.
Turmeric: Often added while cooking for its color and health benefits.
Spices: Such as cumin, mustard seeds, coriander powder, and garam masala for flavor.
Onion, Garlic, and Ginger: Common in the tempering (tadka) to enhance the flavor of Arhar dal.
Tomatoes: Often added to give the dish a tangy flavor.
Ghee or Oil: Used in the tempering for richness and aroma.
