Arhar Dal

Arhar Dal by Chef Deepak


  1. Arhar Dal – 200 gms
  2. MasoorDal – 50 gms
  3. Haldi Powder – 1 Teaspoon
  4. Water – 1 litre
  5. Salt – to taste.

For the tempering:

  1. Oil – 2 Tablespoons
  2. Dried Chillies – 3
  3. Zeera Seeds – ½ Teaspoon
  4. Hing – 1/4 Teaspoon
  5. Onion – 1/2 chopped
  6. Tomato – 1/2, chopped


Wash the dals thoroughly under running water. Place them in a pressure cooker. Add the turmeric powder, salt and water and pressure cook till 1 whistle. Remove from flame and let it sit till steam escapes.

Meanwhile, heat the oil in a karahi. When it is really hot add the cumin seeds once they crackle add the onions and hing to brown lightly, then tomatoes and the dried chillies. Stir fry till done. Remove from heat and plunge into the hot dal, stir and cover for the flavors to mix in the dal.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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