Arhar Dal Recipe | Restaurant Style Arhar Dal Fry

Arhar Dal recipe is so delicious that you cannot stop ordering it in the restaurant. You can consume Punjabi Arhar Dal Fry alone with Tandoori Roti, Paratha, or Tava Roti. This recipe prepared from pigeon pea lentils is on a little thicker side. You can use Arhar Dal in a pan or a pressure cooker. Though I personally prefer cooking Arhar dal in the pressure cooker as it cooks faster.  To prepare this recipe you can use oil, butter, or ghee as per your choice. I personally love cooking it in clarified butter (Desi  Ghee) as it enhances the taste of this recipe many folds.

Prior to proceeding to this recipe, I must tell some advantages and disadvantages of Arhar Dal. I will also tell how to combat the disadvantage of Arhar Dal.

Advantages & Disadvantages of Arhar Dal

Arhar dal (Urdu name) also known as Split Pigeon Peas (or Toor Dal in Hindi). It is a very popular and a great recipe for vegetarians. Lentils are part of the legume family. They contain high amounts of protein, fiber, and healthy carbs, as well as minerals such as iron, copper, and manganese. High fiber content Arhar Dal, is notorious for causing bloating, gas, and heartburn. Especially if you have a weakened digestive system. To prevent causing gas and acidity we usually add a pinch of asafoetida. Since asafetida has a property to prevent bloating, gas, or heartburn.

However, like most beans, the Split Pigeon Peas contain sugars called alpha-galactosides, which belong to a group of carbs called FODMAPs. FODMAPs (fermentable oligo-, di-, monosaccharides, and polyols) are short-chain carbohydrates that escape digestion and are then fermented by gut bacteria in the colon. Gas is a byproduct of this process. Soaking and sprouting the beans is a good way to reduce the FODMAPs in beans. Changing the soaking water several times can also help. Note – in this recipe we have completely removed the water in which we have soaked the Arhar dal and used fresh water to cook this Daal.

For individuals with irritable bowel syndrome, the gas formed during the fermentation process may cause major discomfort, with symptoms like bloating, flatulence, cramping, and diarrhea. Thus, if anyone in your family has such issues you can try my Moong Dal Tarka Recipe which is very light on the stomach. For healthy people, FODMAPs simply provide fuel for beneficial digestive bacteria and should not cause any problems. Legumes such as Toor dal  (Arhar Dal is called Toor Dal in Punjabi) are a healthy source of dietary fiber, which can help to prevent constipation too.

Arhar Dal Recipe

Now we know all the advantages and how to combat the acidity forming tendency of Arhar Dal. So let us start cooking this delicious Arhar Dal Fry Recipe in Desi Ghee. You can comfortably replace Desi Ghee with oil or butter as per your preference.

Arhar Dal Recipe

Arhar dal is one of the most common dishes that is made in almost every home on a daily basis. This dal is very nutritive and full of proteins. To make Arhar dal more delicious it is seasoned with tomatoes, ginger, garlic, and onions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: North Indian, Punjabi
Servings: 4 people
Calories: 187kcal
Author: Punam Paul


for Arhar Dal

  • 1/2 cup pigeon beans (अरहर दाल)
  • 1/4 teaspoon turmeric powder (हल्दी पाउडर)
  • salt to taste (नमक स्वाद अनुसार)

For Arhar Dal Fry

  • 2 tablespoon clarified butter (घी)
  • 2-4 piece chopped garlic cloves (कटा हुआ लहसुन का लौंग)
  • 1 teaspoon finely chopped ginger (बारीक़ कटा हुआ अदरक)
  • 1 piece onion (प्याज) finely chopped
  • salt to taste (नमक स्वाद अनुसार)
  • 1 piece tomato (टमाटर) finely chopped
  • 1/3 teaspoon coriander powder (धनिया पाउडर)
  • 1/3 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1 piece green chilies (हरी मिर्च)
  • 1/3 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1 pinch asafoetida (हींग)
  • 1/3 teaspoon cumin seeds (जीरा)
  • 1/3 teaspoon black mustard seeds (काली सरसों)

for tampering

  • 1 tablespoon clarified butter (घी)
  • 1 piece red chilies (लाल मिर्च)
  • 1/3 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)

for garnishing

  • 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
  • 2 teaspoon lemon juice (नींबू का रस)


How to cook Arhar Dal

  • Clean and wash Arhar Daal. Then soak them in 2 cups of water for 1 hour. Soaking the dal reduces the cooking time.

How to cook Arhar Dal in Pressure Cooker

  • For cooking the dal in pressure cooker firstly rinse the water from daal. Put the daal along with 3 cups of water, salt, and turmeric powder in a pressure cooker. Close the lid put the weight, and cook the dal on high flame.
  • After the 1 whistle, turn the heat to medium then cook for 4 to 5 whistles over medium flame.
  • Turn off the flame and let it rest till the pressure gets released. Once the pressure gets released, open the lid and check for - if the dal is cooked or not. If the dal is thick then you can add some water to get the desired consistency.

How to cook Arhar Dal without a Pressure Cooker

  • For cooking daal without pressure cooker drain out the water and boil dal with 5 to 6 cups of water, salt and turmeric powder in a pan over a high flame.
  • Once the dal starts to boil close the lid and turn the flame to medium. Simmer till the dal gets mushy. If the dal gets thick, adjust the water according to your desired consistency.
  • Please note it takes around 45 minutes to 1 hour to cook daal in a pan while cooking it in a pressure cooker takes 8-10 minutes only.

How to make Arhar Dal Fry

  • To get uniform consistency of dal you can also mash it with masher too. Now, move the dal to a serving bowl, and let's begin for tempering.
  • To make dal fry - take ghee or clarified butter in a pan and heat it over medium flame. When the clarified butter is warm enough add a pinch of asafoetida, black mustard seeds, and cumin seed.
  • When the cumin seeds and begin to splutter add chopped garlic cloves, finely chopped ginger, green chili, stir a little till garlic turns brown. Then add chopped onions, mix well and fry till onions turn translucent.
  • Now add tomatoes to it, Kashmiri red chili powder, coriander powder, garam masala powder, salt to taste, and fry a little until tomatoes turn mushy. If the spices get a little dry during frying add a little water to prevent spices from burning. Fry for 4-5 minutes, till the oil begins to separate.
  • When the oil separates from spices pour it over the dal and quickly stir with a spoon to mix well. If the dal is thick then you can add some water to get the desired consistency and put to over medium flame to boil it once.

for tampering Arhar Dal

  • Add 1 tablespoon clarified butter in a Tadka pan. When the clarified butter starts to smoke add 1 whole red chilies. Switch off the flame and add a little Kashmiri red chili powder in the pan. Remember to switch off and remove the Tadka pan from flame before adding Kashmiri red chili powder to it. Otherwise, Kashmiri red chili powder will get burnt.
  • Pour this red chili tadka immediately over the dal. This beautiful red color of tadka adds a divine look to this recipe.

For garnishing:

  • Before serving, garnish it with the fresh coriander leaves and a little lemon juice (optional).


  • Serve hot with steamed rice or roti.


You can also make the same dal without onion and garlic if you prefer.

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