If we're being honest, arahar dal is not really a favourite in our house—that spot is probably reserved for shona moog dal, biuli, or chholar dal. However, we do make arahar dal quite often, if only to take a break from our everyday mosur, moog, and biulir (urad) dals. This version of arahar dal is fairly mild, best eaten with rice and a squeeze of lime, and, in this instance, some fried phool chingrir bora (fritters made from tiny shrimps: recipe coming soon!).
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🎬 Green mango tok dal: [ Ссылка ]
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