arhar dal

This toor dal is a lightly spiced and delicious Punjabi style dal made with pigeon pea lentils or yellow lentils.

Arhar Dal

arhar dal ((tuvar dal

½ inch ginger (- finely chopped or grated)

turmeric powder

onions

tej patta (medium-sized (Indian bay leaf) - optional)

cloves

cumin seeds

tomato (- chopped)

green chili

garlic

¼ teaspoon Garam Masala Powder (- optional)

asafoetida ((hing))

amchur powder ((dry mango powder)

coriander leaves (for garnishing)

salt

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

Add finely chopped onion, ginger and turmeric powder.

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.

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

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

cooking arhar dal

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

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

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

Add the green chilies and saute for some seconds.

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

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.

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

Pour this tempering in the cooked dal.

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

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.

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.

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.

making arhar dal

A basic Indian lentil dish - dal fry made with toor dal (split pigeon peas), spices &amp; herbs. Serve this protein packed, delicious and comforting food with rice, naan or roti. Instructions for regular pot, traditional cooker &amp; Instant pot included.

Dal Fry Recipe

water ((3 cups

ghee ((or oil

mustard seeds ((optional))

⅛ teaspoon hing ((asafoetida))

red chilli (broken (optional))

green chilies

onion ((¼ cup chopped finely))

ginger garlic paste ((or ½ inch ginger &

tomato ((½ cup chopped or pureed))

turmeric

garam masala ((adjust to taste))

salt ((adjust

water ((to use

½ teaspoon kasuri methi (crushed (dried fenugreek leaves))

coriander leaves (finely chopped)

lemon juice (or as needed (optional))

Add 1 cup dal to a pot or cooker. Rinse it well a few times until water runs clear. (optional - To cut down the cook time, soak them for 30 minutes and drain the water.)

To cook in pressure cooker: Pour 2½ cups water. Pressure cook on a medium heat for 2 to 3 whistles. When the pressure releases, open the lid and mash the dal slightly.

To cook in pot:  Add dal to a heavy bottom pot and pour 3 cups water &amp; bring it to a boil. Simmer until soft &amp; mushy adding more hot water as needed.

Preparation

Heat a pan with ghee, oil or butter. Add mustard seeds, cumin seeds and dried red chili. When the spices begin to splutter, add hing.

Next add onions and green chilies. Saute until the onions turn golden.

Add ginger garlic and saute until the raw smell of ginger garlic goes off. This takes about a minute.

Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.

Add red chili powder, garam masala and turmeric. Saute for 2 mins till the masala begins to smell good &amp; leaves the pan.

Add the mashed dal &amp; mix well. Pour more water as needed to bring it to a desired consistency. (watch video)

Cook until the dal begins to bubble well. When dal fry reaches the desired consistency, crush kasuri methi in your palms and add it.

Taste test and add more salt if needed. Garnish with coriander leaves.

Serve dal fry with rice, roti, butter naan or paratha. When the temperature comes down slightly squeeze in some lemon juice.

How to Make Dal Fry

Press the SAUTE button instant pot and pour ghee to the steel insert.

When the ghee melts, add the cumin, red chilli &amp; mustard (optional).

As soon as the spices pop, add hing, green chilli &amp; onions.

Saute for 2 mins and then fry ginger garlic for 30 seconds.

Add in tomatoes and salt. Saute until the tomatoes turn soft and mushy.

Stir in red chilli powder, turmeric and garam masala. Add rinsed dal and pour 3 cups water.

Press CANCEL button. Mix well and scrape the bottom with the spatula to release any bits of food stuck.

Optional - You can also place a long legged trivet and then place your rice bowl and cover.

Secure the Instant pot with the lid. Set the steam vent to sealing position.

Press the PRESSURE COOK button, high pressure and set the timer to 8 minutes.

When the IP beeps wait for the natural release for 10 mins.

Mash the dal to suit your liking. Then add kasuri methi and coriander leaves. Taste test and add more salt if needed.

If you like thinner consistency you can add little hot water and mix.

Sprinkle some lemon juice over the dal fry &amp; serve with rice.

Instant Pot Dal Fry

https://www.youtube.com/watch?v=yh9f8zZMcQ8

Dal fry recipe link : https://www.indianhealthyrecipes.com/dal-fry-recipe/

Music by : https://www.youtube.com/user/Vexento

Dal fry recipe | How to make dal fry

Dal is a staple in most Indian households, and this North Indian Home Style Toor Dal (Arhar Dal), along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot.

North Indian Home Style Toor Dal (Arhar Dal)

toor dal (arhar dal, split yellow pigeon peas)

salt (or

lime juice

ghee (replace with oil

¼ teaspoon asafetida (hing) (skip for gluten-free)

Kashmiri red chili powder

Wash dal 2-3 times with water until the water runs clear.

Soak it in 3-4 cups of water for 30 minutes.

Drain the water and add the soaked dal to a pressure cooker.

Add 3 and ½ cups of water, turmeric powder, and salt, and stir gently.

Close the lid of the cooker and cook the dal for 1 whistle over high heat.

Now reduce the heat to low and cook for 12 minutes.

Remove the cooker from heat and let the pressure release naturally.

Open the lid and whisk the dal well using a wire whisk. Add lime juice and mix well.

Add some boiling hot water if the dal is thick for your liking and mix well.

Check for salt and add more if needed.

In A Traditional Pressure Cooker

Drain the water and add the soaked dal to an instant pot.

Add 3 cups of water, turmeric powder, and salt, and stir gently.

Close the lid of the instant pot and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 12 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid.

Whisk the dal well using a wire whisk. Add lime juice and mix well.

In An Instant Pot

Heat ghee in a small pan over medium-high heat.

Once the ghee is hot, add garlic and fry until browned, stirring continuously.

Add asafetida and cumin seeds and let them crackle for 3-4 seconds.

Switch off the heat and add chili powder to the pan.

Pour the tempering immediately over the dal and mix well. Serve hot.

Temper Arhar Dal

Very good recipe already tried once am making again today thank you so much Salim

cooked it on the stove top it came out good  I did add a jalapeño for a bit of more flavor 😋

So simple and tasty.  I used the instapot method - all in at once and less washing up. Love the list of variations in tadka, thank you!

https://www.youtube.com/watch?v=p-4GVHLmB3Q

Full Recipe - https://www.whiskaffair.com/toor-dal-recipe/

Ingredients 
To Cook The Dal
1 cup toor dal (arhar dal, split yellow pigeon peas)
½ teaspoon turmeric powder
1 teaspoon salt (or to taste)
1 tablespoon lime juice
For Tempering
2 tablespoons ghee (replace with oil for vegan)
2 teaspoons chopped garlic
¼ teaspoon asafetida (hing) (skip for gluten-free)
1 teaspoon cumin seeds
1 teaspoon Kashmiri red chili powder

Instructions
Cook Toor Dal
In A Traditional Pressure Cooker
Wash dal 2-3 times with water until the water runs clear.
Soak it in 3-4 cups of water for 30 minutes.
Drain the water and add the soaked dal to a pressure cooker.
Add 3 and ½ cups of water, turmeric powder, and salt, and stir gently.
Close the lid of the cooker and cook the dal for 1 whistle over high heat.
Now reduce the heat to low and cook for 12 minutes.
Remove the cooker from heat and let the pressure release naturally.
Open the lid and whisk the dal well using a wire whisk. Add lime juice and mix well.
Add some boiling hot water if the dal is thick for your liking and mix well.
Check for salt and add more if needed.
In An Instant Pot
Wash dal 2-3 times with water until the water runs clear.
Soak it in 3-4 cups of water for 30 minutes.
Drain the water and add the soaked dal to an instant pot.
Add 3 cups of water, turmeric powder, and salt, and stir gently.
Close the lid of the instant pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Whisk the dal well using a wire whisk. Add lime juice and mix well.
Add some boiling hot water if the dal is thick for your liking and mix well.
Check for salt and add more if needed.
Temper Arhar Dal
Heat ghee in a small pan over medium-high heat.
Once the ghee is hot, add garlic and fry until browned, stirring continuously.
Add asafetida and cumin seeds and let them crackle for 3-4 seconds.
Switch off the heat and add chili powder to the pan.
Pour the tempering immediately over the dal and mix well. Serve hot.

Notes
You can add some chopped tomatoes while cooking the dal.
This recipe requires a 6-quart instant pot or a 3-liter pressure cooker. If you want to double or triple the recipe, then use a bigger size pot or cooker.
Tempering Variations
Hing Jeera Red Chilli Tadka – You can just keep it simple and give the dal a tadka of only cumin seeds, dry red chilies, and hing in ghee.
It is great for people who are looking for a No Onion No Garlic version of this Dal.
Khatta Mitha Dal Tadka – Give arhar dal a tempering of ghee, hing, dry red chilies, mustard seeds, fenugreek seeds (methi dana), cumin seeds, peanuts, tomatoes, red chili powder, curry leaves. Add tamarind pulp and grated jaggery and mix well.
Onion Green Chilli Tadka – Sometimes, I give my garlic tadka a break and add some finely chopped green chilies and thinly sliced onions to the tadka.
You can also add finely chopped garlic and ginger along with green chilies.
Tomato Dal Tadka – This is one of my favorite tadka to add to the toor dal.
You will need ghee, dry red chilies, hing, mustard seeds, cumin seeds, curry leaves, finely chopped garlic, finely chopped onions, red chili powder, and chopped tomatoes.
Punjabi Dal Tadka – This is a simple tadka, which is made in many households.
For this one, you will need – ghee, cumin seeds, garlic, onions, tomatoes, and red chili powder.

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