Arhar Dal

Arhar Dal Tadka (Classic Split Pigeon Pea Curry)
Arhar Dal Tadka (Classic Split Pigeon Pea Curry)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Arhar Dal (Toor Dal)
  • 2 3 cups (for cooking dal) + extra for soaking Water
  • 3 2 tbsp Ghee or Cooking Oil
  • 4 1 tsp Cumin Seeds (Jeera)
  • 5 1/4 tsp Asafoetida (Hing)
  • 6 1 medium, finely chopped Onion
  • 7 1 medium, finely chopped Tomato
  • 8 1 tbsp Ginger-Garlic Paste
  • 9 1-2, slit or finely chopped (adjust to taste) Green Chilies
  • 10 1/2 tsp Turmeric Powder
  • 11 1 tsp (adjust to taste) Red Chili Powder
  • 12 1 tsp Coriander Powder
  • 13 To taste (approx. 1 tsp) Salt
  • 14 1/2 tsp (optional) Garam Masala
  • 15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves
Instructions
  • 1 Rinse the arhar dal thoroughly under cold running water 2-3 times until the water runs clear. Soak the dal in fresh water for 15-20 minutes (optional, but aids in even cooking and digestion). Drain well.
  • 2 Transfer the drained dal to a pressure cooker. Add 3 cups of water, 1/2 tsp turmeric powder, and 1/2 tsp salt. Close the lid and cook on medium-high heat for 3-4 whistles. Allow the pressure to release naturally.
  • 3 Once the pressure is released, open the cooker and gently mash the dal with the back of a ladle to achieve a slightly creamy consistency. If the dal is too thick, add a little hot water to adjust. Keep aside.
  • 4 Heat ghee or cooking oil in a separate kadai or pan over medium heat. Once hot, add cumin seeds and let them splutter.
  • 5 Add asafoetida, then add the finely chopped onion. Sauté until the onion turns light golden brown (about 5-7 minutes).
  • 6 Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
  • 7 Add the finely chopped tomato and cook until it softens and releases oil (about 3-4 minutes). Now, add red chili powder, coriander powder, and the remaining salt. Mix well and cook for 1 minute until the spices are fragrant.
  • 8 Pour the cooked and mashed dal into the tadka pan. Mix well. Check for seasoning and add more salt if required. If using, stir in garam masala.
  • 9 Bring the dal to a gentle simmer for 5-7 minutes, allowing the flavors to meld. If the dal becomes too thick, add a splash of hot water.
  • 10 Garnish generously with fresh chopped coriander leaves before serving hot with rice or roti.
Gujarati Style Arhar Dal (Sweet & Tangy)
Gujarati Style Arhar Dal (Sweet & Tangy)
  • Prep Time 30 min
  • Cook Time 10 min
  • Servings 4 People
Ingredients
  • 1 1 cup Arhar Dal (soaked 30 mins)
  • 2 1 medium Tomato, chopped
  • 3 1 Green Chili, slit
  • 4 1 tbsp Jaggery, grated
  • 5 1 tbsp Tamarind Pulp (or ½ tsp Amchur)
  • 6 ½ tsp Turmeric Powder
  • 7 1 tsp Red Chili Powder
  • 8 1 tsp Coriander Powder
  • 9 2 tbsp Ghee/Oil
  • 10 1 tsp Mustard Seeds
  • 11 1 tsp Cumin Seeds
  • 12 2 Dried Red Chilies
  • 13 1 sprig Curry Leaves
  • 14 A pinch of Hing
  • 15 Salt to taste
  • 16 Coriander Leaves
Instructions
  • 1 Pressure cook dal with turmeric & water (3–4 whistles). Mash smooth.
  • 2 Heat ghee, add mustard, cumin, curry leaves, red chilies, hing.
  • 3 Add tomato, green chili, spices → cook till soft.
  • 4 Add mashed dal, jaggery, tamarind pulp, salt. Mix well.
  • 5 Add mashed dal, jaggery, tamarind pulp, salt. Mix well.
  • 6 Serve with steamed rice or Gujarati khichdi
Arhar Dal Khichdi (Comfort Food)
Arhar Dal Khichdi (Comfort Food)
  • Prep Time 30 min
  • Cook Time 15 min
  • Servings 4 People
Ingredients
  • 1 ½ cup Arhar Dal
  • 2 ½ cup Rice
  • 3 1 small Onion, sliced
  • 4 1 Tomato, chopped
  • 5 1 Green Chili
  • 6 1-inch Ginger, grated
  • 7 1 tsp Cumin Seeds
  • 8 ½ tsp Turmeric Powder
  • 9 1 Bay Leaf
  • 10 2 tbsp Ghee
  • 11 Salt to taste
  • 12 4 cups Water
  • 13 Fresh Coriander for garnish
Instructions
  • 1 Wash rice & dal together. Soak for 20 minutes.
  • 2 Heat ghee in cooker, add cumin, bay leaf, onion → fry till light brown.
  • 3 Add ginger, tomato, chili, turmeric → cook till soft.
  • 4 Add rice + dal, water & salt.
  • 5 Pressure cook for 3 whistles.
  • 6 Adjust consistency with water (some prefer thick, others soupy).
  • Serve with papad, pickle, and a spoon of ghee on top.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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