Authentic Arhar Dal Recipe – Turmeric & Garam Masala Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Arhar Dal Recipe – Turmeric & Garam Masala Flavors

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 grandmother used to make, filling the house with the most incredible aroma. It’s simple, wholesome, and perfect with a steaming plate of rice or a warm roti. Let’s get cooking!

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. The gentle blend of turmeric, garam masala, and a hint of tang from amchur powder creates a truly satisfying flavor. Plus, it’s a fantastic way to experience the heart of Indian home cooking. You’ll love how quickly it comes together, making it perfect for a weeknight meal.

Ingredients

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

• 1 cup pigeon pea lentils (arhar dal) – about 200g
• 1 inch ginger, grated
• 1 teaspoon turmeric powder (approx. 4g)
• 1 cup onions, finely chopped (approx. 150g)
• 1.5-1.75 cups water (360-420ml)
• 2 tablespoons ghee or oil (30ml)
• 1 piece tej patta (Indian bay leaf)
• 2 cloves
• 1 teaspoon cumin seeds (approx. 5g)
• 1 medium tomato, chopped (approx. 120g)
• 1 green chili, slit
• 3-4 garlic cloves, crushed
• 1 teaspoon Kashmiri red chili powder (approx. 4g) – for color and mild heat
• 1 teaspoon garam masala (approx. 5g)
• 1 pinch asafoetida (hing)
• ½-1 teaspoon dry fenugreek leaves (kasuri methi) (approx. 2-4g)
• ½-1 tablespoon ghee or butter (7-14ml) – for finishing
• ½ teaspoon dry mango powder (amchur) (approx. 2g)
• 1-2 tablespoons coriander leaves, chopped (approx. 5-10g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dal:

• Pigeon Pea Lentils (Arhar Dal): These are the star! They cook up beautifully soft and have a lovely, slightly nutty flavor. Look for good quality, split arhar dal for the best results.
• Ghee vs. Oil: Traditionally, ghee is used for tempering, lending a rich, nutty flavor. But oil works perfectly well too, especially if you prefer a lighter taste or are looking for a vegan option.
• Tej Patta: This Indian bay leaf has a more subtle, cinnamon-like aroma than regular bay leaves. Don’t skip it – it adds a lovely depth of flavor!
• Asafoetida (Hing): A little goes a long way! It has a pungent smell in its raw form, but it mellows out when cooked, adding a savory, umami note to the dal. It’s also great for digestion.
• Kasuri Methi: These dried fenugreek leaves are a game-changer. They add a unique, slightly bitter aroma that’s so characteristic of Indian cuisine. Crush them between your palms before adding to release their flavor.
• Amchur Powder: This dry mango powder provides a lovely tanginess that balances the richness of the dal. Regional variations sometimes use lemon juice instead, but I prefer the subtle flavor of amchur.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the arhar dal thoroughly under cold water until the water runs clear. Drain well.
2. In a pressure cooker, combine the rinsed lentils, water, chopped onions, grated ginger, and turmeric powder.
3. Pressure cook for 8-9 whistles on medium heat, or until the lentils are completely soft and mushy. Let the pressure release naturally.
4. Once cooled, gently mash the cooked lentils with a spoon or a potato masher. If the dal is too thick, add a little hot water to adjust the consistency.
5. While the dal is cooking, let’s prepare the tadka (tempering). Heat ghee or oil in a separate pan over medium heat.
6. Add the tej patta, cloves, and cumin seeds. Sauté until the cumin seeds start to crackle – this is when you know the flavors are releasing.
7. Add the crushed garlic and sauté for about 10 seconds, until fragrant. Then, add the chopped onions and cook until they turn golden brown.
8. Stir in the slit green chili, turmeric powder, Kashmiri red chili powder, garam masala, and asafoetida. Sauté for another minute, being careful not to burn the spices.
9. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
10. Pour the mashed dal into the pan with the tempering. Mix well to combine.
11. Simmer for 4-5 minutes, allowing the flavors to meld together.
12. Finally, stir in the kasuri methi, ghee or butter, and amchur powder. Adjust the salt to taste.
13. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! Mushy lentils are ideal for this recipe, but you don’t want them to turn into a complete paste.
• Adjust the amount of green chili and red chili powder to your spice preference.
• For a smoother dal, you can blend it with an immersion blender after mashing.
• The tadka is key! Don’t rush this step – it’s where all the magic happens.

Variations

• Vegan Adaptation: Simply substitute ghee with any vegetable oil.
• Spice Level Adjustment: Reduce or omit the green chili and red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Instant Pot/Pressure Cooker Options: You can easily adapt this recipe for an Instant Pot. Cook on high pressure for 12-15 minutes, followed by a natural pressure release.
• Regional Variations: My friend’s Gujarati mother adds a touch of jaggery for sweetness. In Maharashtra, they sometimes add a squeeze of lemon juice instead of amchur. Feel free to experiment!

Serving Suggestions

Arhar Dal is incredibly versatile. It’s fantastic with:

• Steaming hot basmati rice
• Warm rotis or naan
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower)

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 have had time to develop!

FAQs

• What is the best way to soak arhar dal? Soaking isn’t essential, but it can reduce cooking time. Soak for 30 minutes to an hour before cooking.
• Can I use a different type of lentil? While arhar dal is traditional, you can experiment with toor dal (split pigeon peas) as a substitute.
• What is asafoetida and why is it used? Asafoetida (hing) is a resin with a pungent smell that adds a savory, umami flavor to Indian dishes. It’s also known for its digestive properties.
• How do I adjust the spice level? Easily! Reduce the amount of green chili and red chili powder.
• How can I prevent the dal from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently, especially during the tempering process.