arhar dal fry recipe, how to make punjabi arhar dal fry recipe

by dassana amit updated April 25, 2014

arhar dal fry recipe – a punjabi recipe of making arhar dal fry.

there are many ways of making dal or lentils and this recipe is one such method. the consistency of this dal is not thin but a little towards the thicker side. this consistency makes the dal excellent to go with naans or tandoori rotis. this arhar dal fry also goes well with steamed rice or jeera rice.

to make this arhar dal – i have pressure cooked the dal and its really easy to cook these pigeon pea lentils or arhar dal in a pressure cooker. but you can cook the dal in a pot too. it takes about 45 mins to 1 hour for these lentils to cook in a pot. in the notes section of the recipe details, i have mentioned how to cook the dal in a pot.

the difference between this punjabi dal fry and other recipes is that whereas other recipes uses oil or ghee…. this recipe is makes use of a reasonably good amount of butter. initially butter or ghee is used for making the sauted onion-tomato masala. later also butter is added towards the final stage of cooking the dal. some variations also add coriander powder, but i don't.

in the tempering cloves and tej patta are also added. tej patta are leaves are commonly called as indian bay leaves. but they are not related to the bay laurel leaves. both have different taste and flavors. read more info and pic about tej patta on wikipedia here. so please use tej patta in the dal fry recipe and not bay leaf.  tej patta has an aroma similar to that of cinnamon bark.

the lentils have to be really cooked very well and they should be of a consistency which is easily mashed. to know the consistency of the lentils and the way a dal fry is prepared, you can check the step by step pics of this popular restaurant dal fry recipe.

if you are looking for more dal recipes then do check moong dal fry, chana dal fry, tadka dal, dal bukhara, masoor dal, cholar dal and tomato dal.

punjabi arhar dal fry recipe

Author: dassana

Recipe type: main

Cuisine: punjabi, north indian

• 1 cup tuvar dal/pigeon pea lentils
• ½ inch ginger/adrak, finely chopped or grated
• ¼ tsp turmeric powder/haldi
• ¼ cup chopped onion/pyaaz
• 3 cups water * check notes below on how to cook the lentils in a pot

• 2 tbsp butter or ghee for the tempering
• 1 tbsp butter to be added later
• 1 medium bay leaf/tej patta leaf (optional)
• 2 cloves
• 1 tsp cumin seeds/jeera
• 1 medium size tomato/tamatar, chopped
• 1 green chili/hari mirch
• 3-4 garlic/lahsun, crushed
• ¼ cup chopped onion/pyaaz
• ¼ tsp turmeric powder/haldi
• ½ tsp kashmiri red chili powder or deghi mirch/kashmiri lal mirch powder
• ¼ tsp garam masala powder
• a pinch of asafoetida/hing
• 1 tsp dry fenugreek leaves/kasuri methi, crushed
• ½ tsp amchur powder/dry mango powder or ¼ tsp lemon juice (optional)
• few chopped coriander leaves/dhania patta for garnishing
• salt as required

1. pick and rinse the lentils very well. add the lentils along with water in the pressure cooker.
2. add finely chopped onion, ginger and turmeric powder.
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.
4. mash the dal with a spoon or wired whisk. keep the cooked dal aside.
5. if the dal appears thick, then add some hot water and keep aside.
6. heat oil in another pan. add the tej patta, cloves and cumin seeds.
7. first fry the cumin till browned. then add the garlic and saute for 10-12 seconds.
8. add the chopped onion and fry till transparent or light brown.
9. add turmeric powder, red chili powder, garam masala powder and asafoetida.
10. stir and then add the tomatoes. saute till the tomatoes become softened and you see oil leaving the sides of this base masala mixture.
11. lastly add the crushed kasuri methi/dry fenugreek leaves and saute for a few seconds.
12. pour this tempering in the cooked dal.
13. add 1 tbsp butter and salt. you can add some water here if required.
14. stir and simmer the dal for 5 to 6 minutes.
15. 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 dal to simmer for 1 to 2 mins after adding it.
16. garnish with coriander leaves and serve the arhar dal fry hot with steamed basmati rice or jeera rice or naan or rotis.

rinse and soak the lentils for an hour. drain and add them to a pot. add 4 to 5 cups water, onion, turmeric and ginger. add a few drops of oil as this reduces the frothing in the lentils. stir and cover and cook the lentils. bring to a boil and then simmer till the lentils are cooked really well. if too much water has evaporated, then add some more hot water and continue to cooking.

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