Authentic Dal Recipe- Arhar Dal with Fenugreek Leaves

Last Updated on 4 months by Neha Deshmukh

Authentic Dal Recipe – Arhar Dal with Fenugreek Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Arhar Dal with the lovely addition of fresh fenugreek leaves. This dal is a staple in many Indian households, and for good reason. It’s simple to make, incredibly nourishing, and tastes absolutely divine with a side of hot rice and roti. I first learned to make this from my nani (grandmother), and it instantly became a family favorite.

Why You’ll Love This Recipe

This Arhar Dal isn’t just another lentil dish. The combination of the earthy arhar dal, fragrant fenugreek, and a perfectly tempered spice blend creates a symphony of flavors. It’s a hug in a bowl, honestly! Plus, it’s a fantastic source of protein and fiber, making it a healthy and satisfying meal. You’ll love how easily it comes together, even on busy weeknights.

Ingredients

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

• 1 cup arhar dal (pigeon pea lentils) – about 200g
• 2.5 cups water (600ml) for pressure cooking
• 0.5 teaspoon turmeric powder (about 2g)
• 3-4 tablespoons oil or ghee
• 1 teaspoon cumin seeds (about 5g)
• 1 small onion (finely chopped) – about 100g
• 1 inch ginger (finely chopped)
• 5-6 cloves garlic (crushed)
• 2-3 green chilies (slit)
• 1-2 dry red chilies
• 1 small tomato (finely chopped) – about 80g
• 0.5 teaspoon red chili powder (about 2g)
• 1 pinch asafoetida (hing)
• 1 cup fresh fenugreek leaves (chopped) – about 30g
• 1-1.25 cups water (240-300ml) for simmering
• 0.5 teaspoon garam masala (about 2g)
• Salt as needed

Ingredient Notes

Let’s talk about a few key ingredients that really make this dal special:

• Arhar Dal (Toor Dal): This is the star of the show! Arhar dal cooks up beautifully and has a slightly nutty flavor. It’s a great source of protein and is easily digestible.
• Fenugreek Leaves (Methi): Don’t skip these! Fresh fenugreek leaves add a unique, slightly bitter flavor that balances the richness of the dal. They also have amazing health benefits.
• Asafoetida (Hing): A tiny pinch of hing goes a long way. It adds a savory, umami flavor and aids in digestion. It can be a little pungent on its own, but it mellows out beautifully when cooked.
• Regional Variations in Tempering: Every family has their own way of tempering the dal. Some add mustard seeds along with cumin, others include curry leaves. Feel free to experiment and find what you like best! In Gujarat, a touch of sweetness is often added with a pinch of sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the arhar dal a good rinse under cold water. Then, add it to your pressure cooker along with the turmeric powder and 2.5 cups of water.
2. Pressure cook on medium heat for 8-10 whistles, or until the dal is soft and easily mashed. Once the pressure releases naturally, gently mash the dal with a spoon or potato masher and set aside.
3. Now, let’s make the tadka (tempering)! Heat the oil or ghee in a pan over medium heat. Once hot, add the cumin seeds and let them splutter. This is where the magic begins!
4. Add the chopped onions, ginger, garlic, green chilies, and dry red chilies to the pan. Sauté until the onions turn translucent and slightly golden brown.
5. Stir in the chopped tomatoes, red chili powder, and asafoetida. Sauté for another 2 minutes, allowing the tomatoes to soften and the spices to bloom.
6. Add the chopped fenugreek leaves and cook until they wilt and the oil starts to separate from the mixture. This usually takes about 3-4 minutes.
7. Pour the cooked dal into the pan with the sautéed mixture. Add 1-1.25 cups of water (adjust to your desired consistency) and salt to taste.
8. Bring the dal to a simmer and let it cook for 7-8 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
9. Finally, stir in the garam masala and adjust the salt if needed. Give it one last good stir and you’re ready to serve!

Expert Tips

• Don’t overcook the dal: Overcooked dal can become mushy. Aim for a consistency where the lentils are soft but still hold their shape.
• Bloom your spices: Sautéing the spices in oil releases their flavors and creates a more aromatic dal.
• Adjust the water: Add more or less water depending on how thick or thin you like your dal.

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder and green chilies to suit your preference.
• Regional Variations:
  • Gujarati Dal: Add a pinch of sugar and a squeeze of lemon juice at the end for a sweet and tangy flavor.
  • Maharashtrian Dal: Add a tablespoon of grated coconut to the tempering for a richer, more flavorful dal.
  • North Indian Dal: A dollop of butter or cream can be added at the end for extra richness. My friend, Priya, swears by adding a swirl of cream!

Serving Suggestions

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

• Steaming hot rice – a classic pairing!
• Roti or naan – perfect for soaking up all the flavorful gravy.
• A side of raita (yogurt dip) – to cool down the palate.
• A simple salad – for a complete and balanced meal.

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. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

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

Soaking the dal for about 30 minutes to an hour can help it cook faster and become more digestible.

2. Can I use dried methi leaves instead of fresh? What’s the conversion?

Yes, you can! Use about 1 tablespoon of dried methi leaves for every cup of fresh leaves.

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

Asafoetida is a resin with a pungent smell that adds a savory, umami flavor to dishes. It also aids in digestion and is often used in lentil dishes.

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

Simply reduce the amount of red chili powder and green chilies. You can also remove the seeds from the green chilies to reduce their heat.

5. Can this dal be made in an Instant Pot?

Absolutely! Cook the dal with turmeric and water on high pressure for 15-20 minutes, followed by a natural pressure release. Then, proceed with the tempering as described above.

6. What is the best accompaniment to serve with this dal?

Honestly, anything! But a simple bowl of rice and a dollop of yogurt are my go-to choices.

Enjoy this comforting and flavorful Arhar Dal! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!