Arhar Dal Recipe – Authentic Indian Lentil Curry with Tadka

Last Updated on 2 months by Neha Deshmukh

Arhar Dal Recipe – Authentic Indian Lentil Curry with Tadka

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my home – Arhar Dal. It’s simple, nourishing, and tastes absolutely divine with a dollop of ghee and a side of fluffy rice. I remember learning to make this from my nani (grandmother), and it instantly transported me back to her cozy kitchen. It’s a dish that truly feels like a warm hug in a bowl!

Why You’ll Love This Recipe

This Arhar Dal recipe is more than just a lentil curry. It’s a taste of home, a quick and easy weeknight meal, and a fantastic source of protein. It’s naturally vegetarian and gluten-free, making it a great option for many dietary needs. Plus, the tadka (tempering) adds a beautiful smoky flavor that takes it to the next level. You’ll love how effortlessly this comes together!

Ingredients

Here’s what you’ll need to make this delicious Arhar Dal:

• 1 cup arhar dal (split pigeon peas) – about 200g
• 3 cups water – 720ml
• 1 teaspoon salt – 6g
• ¼ teaspoon asafoetida (hing) – 1g
• 2 tablespoons ghee – 30ml
• 1 teaspoon cumin seeds – 5g
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chili, slit
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon red chili powder – 4g
• 1 teaspoon coriander powder – 4g
• ½ teaspoon cumin powder – 2g
• 1 teaspoon Kashmiri red chili powder – 4g
• 1 tablespoon lime juice – 15ml
• 2 tablespoons fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! Arhar dal is a fantastic source of protein and fiber, making it super satisfying. It’s also known for being easy to digest.

Now, about that asafoetida (hing)! Don’t skip it. It adds a unique savory flavor and aids digestion – it’s a little secret ingredient my nani always used. A little goes a long way, though!

And finally, a quick note on chili powders. I love using Kashmiri red chili powder for its vibrant color and mild heat. Regular red chili powder will work too, but adjust the amount to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the arhar dal a good rinse under cold water. This helps remove any impurities. Then, add it to a pressure cooker with 3 cups of water, salt, and asafoetida.
2. Pressure cook for 3-4 whistles, or until the dal is beautifully creamy. Once the pressure releases naturally, gently mash the dal with a spoon.
3. While the dal is cooking, let’s start the tempering. Heat 2 tablespoons of ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the minced garlic, grated ginger, and slit green chili. Sauté for about a minute until the garlic turns golden brown.
5. Now, toss in the chopped onion and fry until it’s a lovely golden color. Then, add the chopped tomatoes and cook until they soften and become mushy.
6. Time for the spice blend! Add the red chili powder, coriander powder, and cumin powder. Cook the masala (spice mixture) for 3-4 minutes, stirring constantly to prevent it from burning.
7. Pour the cooked dal into the masala and stir well to combine. Simmer for about 10 minutes, allowing the flavors to meld together. If the dal is too thick, add a little water to reach your desired consistency.
8. Now for the magic touch – the tadka! Heat 1 tablespoon of ghee in a small pan. Add the Kashmiri red chili powder and immediately pour it over the dal. Be careful, it will splutter!
9. Finally, garnish with fresh coriander and a squeeze of lime juice.

Expert Tips

• Don’t overcook the dal! You want it creamy, but not mushy.
• Adjust the amount of green chili to your liking.
• For a richer flavor, use homemade ghee.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer, about 45-60 minutes, and you may need to add more water.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.
• Maharashtrian Style: Add a pinch of turmeric powder to the dal while cooking and garnish with a squeeze of lemon juice and chopped cilantro.
• Gujarati Style: Add a teaspoon of jaggery (gur) to the dal for a touch of sweetness. My friend, who’s Gujarati, swears by this!

Serving Suggestions

Arhar Dal is best served hot with a side of fluffy basmati rice, roti, or naan. A dollop of yogurt or a side of pickle complements it beautifully. It’s also fantastic with a simple vegetable side dish like bhindi masala (okra stir-fry).

Storage Instructions

Leftover Arhar Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to a month.

FAQs

1. What is Arhar Dal and where does it originate from?

Arhar Dal, also known as Toor Dal, is a split pigeon pea lentil. It’s a staple in Indian cuisine, particularly in South India, and has been cultivated in the Indian subcontinent for centuries.

2. Can I use a different type of lentil if I don’t have Arhar Dal?

While Arhar Dal has a unique flavor and texture, you can substitute it with Moong Dal (split yellow lentils) or Masoor Dal (red lentils) in a pinch. However, the taste and cooking time will be slightly different.

3. How can I adjust the spice level of this dal?

Easily! Reduce the amount of red chili powder, or remove the green chili altogether. You can also add a pinch of sugar to balance the heat.

4. What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory, umami flavor to the dal and aids in digestion. It’s often used in Indian cooking to reduce bloating and gas.

5. Can I make this dal ahead of time? How does it affect the taste?

Absolutely! In fact, making it a day ahead allows the flavors to meld together beautifully. The dal will thicken as it sits, so you may need to add a little water when reheating.