Arhar Dal Recipe – Authentic Indian Pigeon Pea Lentils with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Arhar Dal Recipe – Authentic Indian Pigeon Pea Lentils with Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Arhar Dal. This isn’t just any dal; it’s the kind my nani (grandmother) used to make, and it instantly transports me back to her cozy kitchen. It’s simple, wholesome, and utterly delicious. You’ll love how easily it comes together, and the aroma while it’s cooking is just heavenly!

Why You’ll Love This Recipe

This Arhar Dal recipe is a classic for a reason. It’s incredibly nourishing, packed with protein, and so easy to digest. It’s a staple in many Indian households, and for good reason! The gentle spices and the fragrant kasuri methi (dried fenugreek leaves) create a depth of flavor that’s truly satisfying. Plus, it’s a fantastic weeknight meal that comes together relatively quickly.

Ingredients

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

• ?? cup arhar dal (pigeon pea lentils) – about 150-200g
• 1.5-1.75 cups water – about 350-420ml
• ?? cup onions (finely chopped) – about 1 medium onion
• 1-1.5 tablespoons garlic (peeled & finely chopped) – about 15-20g
• 1-2 green chillies (chopped or slit) – adjust to your spice preference
• ?? teaspoon turmeric powder – about ½ tsp (2-3g)
• 1 pinch asafoetida (hing) – a tiny pinch, about ¼ tsp
• Salt to taste
• 1.5-2 tablespoons ghee – about 25-30g
• ?? teaspoon cumin seeds – about ½ tsp (2-3g)
• 1 teaspoon garlic (peeled & finely chopped) – about 10g
• ?? teaspoon Kashmiri red chili powder or sweet paprika – about ½ tsp (2-3g) – for color and a mild heat
• 1 pinch asafoetida (hing) – another tiny pinch!
• ?? teaspoon dry fenugreek leaves (kasuri methi) – about 1 tsp (3-4g)
• 1-2 tablespoons coriander leaves (chopped) – for garnish
• ?? teaspoon lemon juice (optional) – a squeeze of freshness

Ingredient Notes

Let’s talk ingredients! Arhar dal is a fantastic source of protein and fiber, and it has a lovely, slightly nutty flavor. It’s a bit more forgiving than some other dals, meaning it doesn’t get mushy as easily.

• Kasuri Methi: Don’t skip the kasuri methi! It adds a unique, slightly bitter, and wonderfully aromatic flavor that’s essential to a good dal tadka. Rub it between your palms before adding it to release its fragrance.
• Ghee: Traditionally, ghee is used for tempering. It imparts a rich, nutty flavor that you just can’t replicate with oil. However, you can use oil if you prefer.
• Regional Variations: Dal Tadka varies across India. Some regions add tomatoes, others use different spice blends. This recipe is a fairly standard North Indian version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the arhar dal a really good rinse under cold water. This helps remove any impurities. Drain it well.
2. Now, into your pressure cooker (or Instant Pot!), add the rinsed dal, chopped onions, garlic, green chilies, turmeric powder, a pinch of asafoetida, and 1.5-1.75 cups of water.
3. Close the lid of the pressure cooker and cook for 8-9 whistles on medium heat (about 10-11 minutes). You want the dal to be soft and easily mashable.
4. Let the pressure release naturally. This is important! Don’t force it. Once the pressure is released, open the lid and gently mash the dal to your desired consistency. If it’s too thick, add a little hot water to thin it out. Add salt to taste.
5. Time for the tadka (tempering)! In a separate pan, heat the ghee over medium heat. Once hot, add the cumin seeds. Let them splutter – that’s when you know they’re ready.
6. Add the chopped garlic and sauté until it turns lightly golden brown. Be careful not to burn it!
7. Turn off the heat. This is important to prevent the spices from burning. Quickly stir in the red chili powder, another pinch of asafoetida, and the crushed kasuri methi.
8. Pour the hot tempering over the cooked dal and mix well. The sizzling sound is music to my ears!
9. Garnish with fresh coriander leaves.

Expert Tips

Want to make this dal perfect? Here are a few tips I’ve learned over the years:

• Perfectly Cooked Dal: The key to soft dal is enough water and allowing the pressure to release naturally.
• Tempering Consistency: Don’t overcrowd the pan when making the tempering. You want the spices to sizzle, not steam.
• Avoiding Mistakes: Burning the garlic or spices in the tempering will make the dal bitter. Keep a close eye on it and turn off the heat before adding the powders.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them altogether. Use sweet paprika instead of red chili powder.
  • Medium: Use 1-2 green chilies and ½ tsp red chili powder.
  • Spicy: Use 2-3 green chilies and 1 tsp red chili powder.
• Festival Adaptations: This dal is often served during festivals like Diwali and Holi. You can add a dollop of cream or a sprinkle of garam masala for a more festive touch.

Serving Suggestions

Arhar Dal is incredibly versatile. It pairs beautifully with:

• Steamed rice – a classic combination!
• Roti or chapati – perfect for soaking up all the flavorful sauce.
• Bread – for a quick and easy meal.
• Papad – for a crispy, crunchy element.
• Raita – a cooling yogurt dip to balance the spices.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is the best way to soak arhar dal for faster cooking?

While not essential, soaking the dal for 30 minutes to an hour can help it cook faster and become creamier.

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

You can substitute with toor dal (split pigeon peas), but the flavor will be slightly different. Moong dal (yellow split lentils) will cook faster but have a milder taste.

3. What does kasuri methi add to the flavor of the dal?

Kasuri methi adds a unique, slightly bitter, and wonderfully aromatic flavor that elevates the dal. It’s a key ingredient!

4. How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.

5. Can I make this dal ahead of time?

Yes! You can cook the dal and store it in the refrigerator for up to 3 days. Make the tempering just before serving for the best flavor.

6. What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida, or hing, has a pungent aroma in its raw form, but it adds a savory, umami flavor to dishes when cooked. It’s also known for its digestive properties.

Enjoy! I hope this Arhar Dal recipe becomes a favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!