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Arhar Ki Dal

  • Duration: 30 minutes
  • Serves: 2-3 people
  • Spice Level: Low

Authenticity Slice

For the desired authenticity, this dal should be slow cooked in a heavy-bottom vessel and not pressure-cooked.

Trivia Tadka

Prepared differently from the rest of the Northern region, there are only a handful of spices used to make this dal and it has a sweet flavour to it as well.


  • Split pigeon peas (arhar dal) (1 cup)
  • Asafoetida (hing) (1/4 tsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt ( to taste)
  • Jaggery (gud) (1 tsp)
  • Clarified butter (ghee) ( 1 tbsp)
  • Clove (laung) (2)


  • Soak dal in water for 15–20 mins.
  • In a heavy-bottomed pan, add the soaked dal along with 2 cups of water.
  • Add half of the hing, salt and MTR Haldi/Turmeric Powder. Stir, cover and boil the dal over medium heat.
  • Once the water has evaporated from the dal, add another half cup of water, cover again and cook.
  • Let the water evaporate once again, when the dal is almost dry, stir it with a ladle in a circular motion for about 5 mins. This will help soften the dal to a pulp.
  • Heat half cup of water and gradually add it to the dal, mix to combine.
  • Next, add in jaggery and cook it for another 5 mins. Turn off the heat.
  • To temper the dal, heat ghee in a small pan, add cloves and remaining hing to it. Sauté for 10 secs and pour over the prepared dal.
  • Garnish it with chopped coriander leaves and serve it piping hot!

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