Step 1

Pick and rinse the lentils very well. Add the lentils along with water in the pressure cooker.

Step 2

Add finely chopped onion, ginger and turmeric powder.

Step 3

Stir and pressure cook for 8 to 9 whistles till the dal has become completely cooked and is of consistency which can be mashed easily.

Step 4

Mash the dal with a spoon or wired whisk. Keep the cooked dal aside.

Step 5

If the dal appears thick, then add some hot water and keep aside.

Step 6

Heat oil in another pan. Add the tej patta, cloves and cumin seeds.

Step 7

First fry the cumin till browned. Then add the garlic and saute for 10 to 12 seconds.

Step 8

Add the chopped onion and fry till transparent or light brown.

Step 9

Add the green chilies and saute for some seconds.

Step 10

Add turmeric powder, red chili powder, garam masala powder and asafoetida.

Step 11

Stir and then add the tomatoes. Saute till the tomatoes become softened and you see oil leaving the sides of this base onion-tomato masala mixture.

Step 12

Lastly add the crushed kasuri methi (dry fenugreek leaves) and saute for a few seconds.

Step 13

Pour this tempering in the cooked dal.

Step 14

Add 1 tbsp butter or ghee (optional) and salt. You can add some water here if required.

Step 15

Stir and simmer the arhar dal for 5 to 6 minutes or more till it reaches a slightly thick consistency. You can even keep medium consistency of the dal if you prefer.

Step 16

If you want a slight sour taste in the dal, then add a few drops of lemon juice or ½ tsp of amchur powder (dry mango powder) towards the end. If adding dry mango powder, then stir well and allow the arhar dal to simmer for 1 to 2 mins after adding it.

Step 17

Garnish with coriander leaves and serve the arhar dal hot with steamed basmati rice or jeera rice or naan or rotis accompanied with roasted papad and a pickle or salad by side.