Arhar aka Toor dal is the most commonly used pulses in India. High in protein and fiber this yellow lentils is something which you probably would have had in everyday meal as a growing kid. Arhar dal is cooked in a variety of ways in India -be it andhra style pappu dal or Delhi style hing dal with plenty of lal mirchi chhauk. What I made today is simple hing-ed arhar dal for Wednesday night dinner to be eaten with rice.

  • Preparation Time: 30 min soak time
  • Cooking Time: 10
  • Recipe Level:  Easy
  • Serves 4
  • Source: Mom
  • Cuisine: North Indian
  • 1 cup dal
  • 3 cups water
  • 2 tbsp of ghee
  • 1 tsp of jeera or cumin seeds
  • Pinch of tumeric
  • Pinch of hing or asafoetida  
  • 1 tsp red chilly powder
  • 1 tsp amchur or lemon
  • 1/2 tsp garam masala
  • Salt to taste
  • Soak dal for some 30 min
  • In a pressure cooker, heat ghee, followed by jeera and hing
  • After jeera splutters, add soaked dal, followed by turmeric and red powder
  • Now add water and mix
  • When dal starts boiling a bit, add salt, lemon juice and garam masala
  • Lid the cooker and pressure cook until 3-4 whistles  

Enjoy dal with phulka or rice.

Mad Notes:
  • You may use kadhai or pan for making dal
  • You may add tomato to make tomato arhar dal

Arhar Dal