Dal-E-Arhar By Ajay Chopra


This buttery dal containing varied ingredients like yoghurt, saffron and ginger juice dates back to the Mughal era and is found being cooked more in Muslim households. It can be served hot with rice.
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Cooking Time

10 Min

Meal Type


Preparation Time

15-17 Min



Rate This Recipe7


  • 150 gm arhar dal
  • 4 cloves
  • 6 green cardamoms
  • 2 inch ginger
  • ½ cup curd
  • 2-3 garlic cloves
  • 1 tbsp red chilli powder
  • 12-13 black peppercorns
  • water
  • salt
  • 1 tbsp ghee
  • ½ lemon
  • 4-5 saffron strands
  • fried onions
  • coriander leave


  1. 1

    In a pressure cooker add soaked arhar dal.
  2. 2

    In a piece of cloth add cloves, green cardamom, tie a knot and crush it.
  3. 3

    Add this in the pressure cooker and let it boil.
  4. 4

    Extract the boiled cloves and cardamoms.
  5. 5

    Strain the dal water in a bowl.
  6. 6

    Add the boiled dal again in the pressure cooker, cloves and cardamom parcel, water, cover the cooker with lid and let it boil again.
  7. 7

    Add grated ginger, water in a mixer jar and grind it.
  8. 8

    Strain the ginger juice in a bowl, add curd and mix it well.
  9. 9

    Strain the dal water in a bowl.
  10. 10

    Marinate the boiled dal in the ginger and curd paste for 2 hours.
  11. 11

    In a mixer jar add finely chopped garlic, red chilli paste, black peppercorns, water and grind it.
  12. 12

    Add the paste in a piece of cloth and strain the gravy in the dal.
  13. 13

    Add salt and mix it well.
  14. 14

    In a heated pan add ghee, dal mixture and cook it on a slow gas.
  15. 15

    Seal the lid with the dough from all the sides and cover the pan with it.
  16. 16

    Place a pan on the gas the stove then place the pan over it.
  17. 17

    Once the daal turns thick add lemon juice, saffron strands.
  18. 18

    To garnish Dal-E-Arhar add ghee, fresh coriander leaves and it is ready to serve hot.

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