How to make Dal - This is daily dal with simple tempering that goes so well with steamed rice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless pigeon peas (tuvar dal/arhar dal), Ghee (घी)

Cuisine : Indian

Course : Dals and Kadhis

Dal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Dals and Kadhis recipes like Palak ki Kadhi, Dal Dhokli, Jain Dal Makhni, Lachko.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Recipe

  • Split skinless pigeon peas (tuvar dal/arhar dal) soaked for 20 minutes 1 cup

  • Ghee 1 teaspoon

  • Oil 1 teaspoon

  • Garlic finely chopped 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Curry leaves 7-8

  • Green chillies finely chopped 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Asafoetida 2 pinches


Step 1

Place the dal alongwith 2-2½ cups water, ¼ teaspoon turmeric powder and a pinch asafoetida in a pressure cooker. Cover and pressure cook on high heat for 6 whistles or 2 minutes. Remove from heat and mash the dal.

Step 2

Boil 2 cups water in a deep non-stick pan.

Step 3

Heat ghee and oil in a non-stick pan. Add cumin seeds and let them change colour.

Step 4

Add curry leaves, chopped garlic and sauté till garlic is light brown. Add remaining turmeric powder, chopped green chillies and remaining asafoetida. Mix and add the dal, stir to mix and add salt. Mix well.

Step 5

Add boiled water, stir to mix, cover and bring to a boil. Add chopped coriander and mix well.

Step 6

Garnish with some shopped coriander and serve hot.