📝 About This Recipe
Inspired by the rustic, slow-cooked flavors of Old Delhi's bustling lanes, this Purani Dal is a soulful tribute to the humble Pigeon Pea. This recipe transforms simple Arhar Dal into a creamy, aromatic masterpiece using the 'Dhuan' (charcoal smoking) technique and a double-tempering process. It is a comforting bowl of heritage, balancing the earthiness of the pulses with the sharp zing of ginger and the smokiness of burnt cumin.
🥗 Ingredients
The Lentils
- 1.5 cups Arhar Dal (Toor/Pigeon Peas) (washed and soaked for 30 minutes)
- 4.5 cups Water (for pressure cooking)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (adjust to taste)
The Aromatics
- 3 tablespoons Ghee (Clarified Butter) (divided for two temperings)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (high quality strong variety)
- 1 medium Onion (very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 medium Tomatoes (finely diced)
The Spices & Finish
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1/2 teaspoon Garam Masala (preferably homemade)
- 1 tablespoon Dry Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small piece Lump Charcoal (for the smoking process)
👨🍳 Instructions
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1
Rinse the Arhar dal under cold running water until the water runs clear. Soak it in ample water for at least 30-40 minutes; this ensures even cooking and a creamier texture.
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2
In a pressure cooker, add the soaked dal, 4.5 cups of water, turmeric, and salt. Cook on medium heat for 3-4 whistles until the dal is soft and can be easily mashed between two fingers.
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3
Once the pressure releases naturally, open the lid and use a whisk or 'mathni' to gently churn the dal. You want it smooth but with about 20% of the grains still visible for texture.
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4
In a heavy-bottomed pan or kadai, heat 2 tablespoons of ghee. Add the cumin seeds and let them crackle and turn a deep golden brown.
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5
Add the asafoetida (hing) and immediately add the chopped onions. Sauté the onions on medium heat until they turn a translucent light brown.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma of the garlic disappears.
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7
Add the diced tomatoes and a pinch of salt. Cook until the tomatoes turn mushy and the ghee starts to separate from the sides of the masala.
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8
Lower the heat and add the Kashmiri red chili powder and garam masala. Give it a quick stir for 30 seconds, taking care not to burn the spices.
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9
Pour the cooked dal into this masala base. Stir well to combine. If the dal is too thick, add a little hot water to adjust the consistency to a pourable creaminess.
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10
Simmer the dal on low heat for 8-10 minutes. This 'slow-marrying' of flavors is what defines the 'Purani' (old-style) method. Stir in the crushed kasuri methi halfway through.
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11
For the Dhuan (Smoking): Light a small piece of charcoal over a gas flame until red hot. Place a small steel bowl or a piece of aluminum foil on top of the simmering dal. Place the hot charcoal in the bowl, pour half a teaspoon of ghee over it, and immediately cover the pot with a tight lid for 3-5 minutes.
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12
Remove the charcoal bowl. For the final 'Tadka', heat the remaining 1 tablespoon of ghee in a small pan, add a pinch of chili powder, and pour it over the dal. Garnish generously with fresh cilantro.
💡 Chef's Tips
Always soak the dal; it reduces cooking time and helps in better digestion of the pulses. Never add cold water to the cooked dal to thin it out; always use hot water to maintain the temperature and emulsion. The 'Dhuan' charcoal step is optional but highly recommended for that authentic 'Dhaba' or old-world flavor. If you don't have charcoal, double the amount of Hing and use a generous amount of ghee to mimic the richness. Be patient during the onion-tomato sautéing; the more jammy the base, the deeper the flavor of the dal.
🍽️ Serving Suggestions
Serve piping hot with Jeera Rice (Cumin Rice) and a dollop of fresh white butter. Pairs beautifully with Garlic Naan or crisp Tandoori Roti. Serve alongside a side of 'Kachumber' salad (diced onions, tomatoes, and cucumbers with lemon juice). A side of spicy mango pickle or fried papad adds the perfect crunch to the meal. For a drink, a tall glass of salty Masala Chaas (buttermilk) balances the richness perfectly.