Authentic Arhar Dal Recipe – Traditional Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Arhar Dal Recipe – Traditional Indian Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Arhar Dal. This is the kind of dal my nani (grandmother) used to make, and it instantly transports me back to cozy family dinners. It’s simple, comforting, and packed with flavour. Trust me, once you master this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Arhar Dal recipe is all about simplicity and flavour. It’s a one-pot meal that’s ready in under an hour, making it perfect for busy weeknights. Plus, it’s incredibly nourishing and satisfying. It’s a staple in Indian households for a reason – it just feels like home. You’ll love how easily it comes together and how delicious it is with a side of rice and a dollop of ghee.

Ingredients

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

• 1 cup pigeon pea lentils (arhar dal) – about 200g
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 10-12 curry leaves
• 1 green chili, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1.25 cups chopped tomatoes – about 300g
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 2 cups water (about 480ml)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Arhar dal, also known as toor dal, is a powerhouse of protein and fibre. It’s a yellow lentil that cooks up beautifully soft and creamy.

Now, about the tempering – that’s where the magic happens! In South India, you’ll often see a generous amount of curry leaves and sometimes even dried red chilies in the tempering. North Indian versions tend to be a bit more subtle. Feel free to experiment!

Ghee versus oil? Ghee adds a lovely richness and aroma, but oil works perfectly well too, especially if you’re looking for a lighter option. I personally love using a good quality ghee for that authentic flavour.

And finally, asafoetida (hing)! Don’t skip this little pinch – it adds a unique umami flavour that really elevates the dal. It also aids digestion. If you’re not familiar with it, it has a pungent smell, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the arhar dal a good rinse and soak it in water for about 15-20 minutes. This helps it cook faster and become softer. Then, drain the water.
2. Heat the oil or ghee in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the cumin seeds and curry leaves. Sauté for a few seconds until fragrant. Then, toss in the green chili.
4. Add the chopped onions and sauté until they turn translucent. Now, add the ginger-garlic paste and cook for another minute until you can smell that lovely aroma.
5. Time for the tomatoes! Add them along with the turmeric powder, red chili powder, asafoetida, and salt. Sauté for 2-3 minutes, letting the tomatoes soften and the spices bloom.
6. Add the soaked dal and water to the pressure cooker. Give it a good mix.
7. Close the lid and pressure cook for 7-8 whistles (about 9-10 minutes). Let the pressure release naturally.
8. Once the pressure is released, open the lid and give the dal a light mash with the back of a spoon. If it’s too thick, add a little more water to reach your desired consistency. Simmer for 5-6 minutes.
9. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

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

• Consistency is key: If your dal is too thick, add a splash of hot water. If it’s too thin, simmer it uncovered for a few extra minutes.
• Avoid burning: Keep the heat on medium and stir frequently, especially when sautéing the spices.
• Tempering balance: Don’t be afraid to adjust the amount of spices in the tempering to suit your taste.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Diwali, I love serving this dal with mathri and shrikhand. For Makar Sankranti, it’s perfect with undhiyu.

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 flavour.
• Jeera rice – adds a lovely aromatic touch.
• Accompaniments like papad, raita, or pickle – for a complete meal.

Storage Instructions

Leftover 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 flavours meld together! You can also freeze it for up to a month.

FAQs

1. What is the best way to soak Arhar Dal for quicker cooking?

Soaking the dal in warm water for at least 30 minutes, or even overnight, will significantly reduce the cooking time.

2. Can I use a pot instead of a pressure cooker to make this dal? If so, how long should it simmer?

Yes, you can! Just use a heavy-bottomed pot and simmer the dal for about 45-60 minutes, or until it’s soft and creamy. You may need to add more water as it cooks.

3. What is Asafoetida (Hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a unique umami flavour to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder, but it won’t be quite the same.

4. My dal is too thick/thin. How do I adjust the consistency?

If it’s too thick, add a splash of hot water. If it’s too thin, simmer it uncovered for a few extra minutes.

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

Absolutely! Making it ahead of time allows the flavours to develop even further. The dal will actually taste better the next day. Just reheat it gently before serving.