Arhar Daal Recipe


  • 1 cup pigeon beans pulse (arhar dal)
  • 2 table spoon clarified butter (ghee)
  • A pinch of asafoetida (heeng)
  • 1/2 tea spoon cumin (jeera) seed
  • 1 dried red chilli (broken)
  • 1/4 tea spoon turmeric powder
  • 1/4 tea spoon red chilli powder
  • Salt as per taste
  • 1 green chillies
  • 1 tea spoon ginger chopped
  • 1 tomato (finely chopped)
  • 1 onion (finely chopped)
  • 1/2 tea spoon minced garlic
  • 2 minced lemon juice
  • 1 table spoon coriander (dhania) leaves (finely chopped)

Preparation Method

  1. Wash and soak the pigeon bean pulse in 2 cups of water for 1/2 hour. Soaking the pulse reduces the cooking time.
  2. Drain out the water and put pulse with 3 cups of water, with salt and turmeric in a pressure cooker. Close the lid. After the first whistle turn the heat down and cook on medium flame for 3 - 4 minutes. Turn off the flame. Once the pressure ends open the lid and check if the pulse is cooked or not and if it requires some more water. If the pulse is thick in consistency then add more water for the desired flow..
  3. Heat ghee in a pan, add cumin seed. When the cumin seeds begin to sputter add asafoetida, dried red chilli, stir it and then add green chilli, ginger, garlic and fry till golden brown.
  4. After few seconds add onions to it when it turns light brown add tomatoes to it.
  5. When the oil begins to separate add pinch of salt and red chilli powder to it. Quickly stir with a spoon and pour it over the pulse and close the lid. Ensure that the red chilli powder does not get burnt.
  6. Before serving garnish it with the coriander leaves and adds lemon juice to it, stir it properly.
  7. Serve hot with steamed rice or chapatti.