5 from 102 votes
Arhar dal Recipe | How to make Arhar Dal
Arhar Dal is a spiced split pigeon pea lentil cooked until soft and tempered with garlic, cumin seeds, and green chilies. Cooked in a pressure cooker for tenderness, the dal is finished with fresh cilantro and optional ghee for richness. This dal has a smooth texture with balanced warmth from the tempering, making it staple Indian comfort food.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
3
people
Course:
Side Dish, Lunch
Cuisine:
Indian
Ingredients
For Cooking the Dal
- ½ cup arhar dal split pigeon peas
- 1 ½ cup water
- 2 tomato chopped, medium-sized
- ¼ teaspoon turmeric powder aka haldi
- salt as required
- 2-3 drops neutral cooking oil if cooking in a pressure cooker, generic cooking oil
For Tempering/Tadka
- 1 tablespoon neutral cooking oil I have used sunflower oil, generic cooking oil
- ½ teaspoon cumin seeds aka jeera
- 4 garlic finely chopped, cloves
- 1-2 green chili chopped, or red chili
Others
- 1 tablespoon ghee optional, aka clarified butter
- 2-3 tablespoon cilantro finely chopped, fresh, or coriander
Instructions
- Wash and soak toor dal for at least 20 minutes unless you are in a hurry.
- Add soaked dal in the pressure cooker with water, add turmeric powder, salt, and 2-3 drops of oil. Pressure cook over medium flame for 5 to 6 whistles or until soft and mushy.
- Then beat lightly with a spoon or whisk and set aside.
- Heat oil in a pan. Add cumin seeds, followed by chopped garlic, chopped green chilies. Saute until the garlic turns golden. Immediately pour the tempering over dal. Stir to mix.
- Add chopped coriander leaves and ghee if adding.
- Stir to mix and serve hot.
Cup of Yum
Notes
- Soak arhar dal for at least 20 minutes before cooking to speed cooking and improve digestion.
- Add 2-3 drops of oil during pressure cooking to prevent frothing and boiling over.