Dahi Wale Arabi & Dal Tadka

40-45 minutes
Prep: 10 minutes | Cook: 25-30 minutes | Servings: 4

 

Ingredients

 

For frying arabi

¼ cup Mustard oil, सरसों का तेल

10-12 Arabi roots, sliced , अरबी

 

For curd mixture

1½ cup Curd , दही

1 tsp Turmeric powder , हल्दी पाउडर

½ tsp Red chilli powder , लाल मिर्च पाउडर

1½ tsp Coriander powder , धनिया पाउडर

1 ½ cup Water , पानी

1 tbsp Gram flour (besan) , बेसन

 

For tempering

1 tsp Mustard seeds , सरसों के बीज

1 sprig Curry leaves , कड़ी पत्ता

2-3 Green chillies, slit , हरी मिर्च

1 inch Ginger, julienned , अदरक

Prepared curd mixture , तैयार किया हुआ दही का मिश्रण

Salt to taste , नमक स्वादानुसार

1 Tomato, cut in 8 pieces , टमाटर

Fried arabi , तली हुई अरबी

 

For second tempering

2 tbsp Mustard oil , सरसों का तेल

4-5 Dry red chillies , सूखी लाल मिर्च

¼ tsp Asafoetida , हींग

 

For garnish

1 tbsp Coriander leaves, chopped , धनिया पत्ता

 

For Dal Tadka

 

Ingredients

2 tbsp Oil , तेल

1 tsp Cumin seeds , जीरा

½ tsp Asafoetida , हींग

12-15 cloves Garlic, chopped , लहसुन

2 cups Toor dal, Cookedl , पकी हुई तूर दाल

2 tbsp Coriander leaves, chopped , धनिया पत्ता

 

 

Process

Dahi Wale Arabi

For frying arabi

  • Heat mustard oil in a kadai, add arabi roots and fry until nice crispy and golden in color.
  • Remove on absorbent paper.

For curd mixture

  • In a bowl, add curd, turmeric powder, red chilli powder and coriander powder mix well.
  • Add little water, gram flour and whisk it properly.

For tempering

  • Remove the extra oil from the kadai and let it heat remaining oil, add mustard seeds, curry leaves and let it splutter.
  • Add green chilli, ginger saute well.
  • Add prepared curd mixture and mix it well.
  • Add salt to taste, tomato, fried arabi and mix everything well and let it cook for 2 to 4 minutes.

For second Tempering

  • Heat mustard oil in a pan, add dry red chillies and asafoetida.
  • Pour the tadka over the gravy and mix well.
  • Garnish with some coriander leaves and serve hot with roti.

 

 

For Dal Tadka

  • Heat oil in a kadai, add cumin seeds, asafoetida, garlic and saute well.
  • Add cooked toor dal and mix well and cook for 2 minutes.
  • Garnish with chopped coriander leaves and mix well.
  • Serve hot with steam rice.

 

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