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ARHAR DAL

STREET STYLE ARHAR DAL with Secret Curry Masala

STREET STYLE ARHAR DAL with Secret Curry Masala

Street Style Arhar Toor Dal: The Secret is in the Masala

In many households, Arhar (Toor) Dal is a simple, everyday comfort food. But on the vibrant food streets of South Asia, this humble lentil is transformed into a rich, savory masterpiece known for its “Laziz” (delicious) texture and complex aroma.

At Sister’s Cuisines, led by Flavor Architect Nabila Imran, we are sharing a unique version of this classic. By borrowing the “shredded” texture technique from traditional Haleem and utilizing a boutique floral spice blend, we’ve created a Street Style Arhar Dal that is high-protein, deeply satisfying, and restaurant-quality.

What Makes This Dal Recipe Stand Out?

This isn’t your average yellow dal. Our recipe introduces professional layers of flavor and texture that set it apart:

  1. The Boutique Curry Masala

The soul of this dish is a handcrafted spice blend. We go beyond basic Garam Masala by incorporating dried rose buds, nutmeg, and mace.

This creates a floral, earthy seasoning that provides a “royal” undertone. This multipurpose masala is a staple in our kitchen—it’s the same secret blend we use to elevate Haleem and rich meat curries.

  1. The Savory Chicken Base

We sauté boneless chicken into an onion-tomato masala and lightly blend it. This technique allows the chicken fibers to intertwine with the soft lentils. The result is a thick, shredded consistency where the meat and lentils become one—a high-protein fusion that feels incredibly indulgent.

  1. The Desi Ghee Tadka (Baghar)

The final flourish is a “Tadka” using Desi Ghee. By tempering curry leaves, dried red chilies, and paprika at the very end, we seal in a smoky, vibrant finish that makes the dish pop visually and aromatically.

The Ingredients List

Category

Ingredients

The Protein

1/2 kg Arhar Dal (Boiled), 1/2 kg Boneless Chicken

The Floral Masala

Rose buds, Nutmeg, Mace, Cardamom, Cloves, Fennel, Peppercorns

The Gravy Base

3 Onions (sliced), 3–4 Tomatoes, 1 tbsp Ginger-garlic paste

The Tempering

4–5 tbsp Desi Ghee, Curry leaves, Dried & Green chilies

Pantry Spices

Turmeric, Red chili powder, Paprika, and Salt

Step-by-Step Instructions: Mastering the Dal

Step 1: Crafting the Boutique Masala

Grind your rose buds, coriander, cumin, fennel, and whole spices (nutmeg, mace, cardamom, cloves) into a fine, aromatic powder. The scent of the rose and nutmeg will immediately signal that this is no ordinary dal.

Step 2: Preparing the Chicken & Lentil Base

In a large pot, heat oil and sauté sliced onions until golden. Add ginger-garlic paste and chicken. Once the chicken is seared, add tomatoes and your pantry spices. Cook until the chicken is tender.

Chef’s Tip: Use a hand blender or a wooden masher to lightly shred the chicken directly in the pot before adding the boiled lentils. This creates that signature “shredded” texture.

Step 3: The Fusion

Add your pre-boiled Arhar Dal to the chicken mixture. Stir in a generous tablespoon of your Boutique Curry Masala. Let it simmer on low heat for 10–15 minutes so the flavors can marry.

Step 4: The Final Sizzle (Tadka)

Heat Desi Ghee in a small pan. Add curry leaves and dried chilies. Once they splutter, add a pinch of paprika for color and pour it over the dal.

Close the lid immediately for 2 minutes to trap the smoky aroma.

About Nabila Imran & Sister’s Cuisines

I am Nabila Imran, a Flavor Architect dedicated to guarding the authentic culinary soul of South Asia. My mission at Sister’s Cuisines is to bridge the gap between time-honored grandmother’s techniques and the modern international kitchen. Every recipe is a story of heritage, delivered with crystal-clear instruction to ensure the warmth of our traditions reaches your family table.

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