For Pressure Cooking Arhar Dhall
½ cup KKG Kumaran arhar dhall (tuvar dhall or toor dhall or pigeon pea lentils)
½ inch ginger – finely chopped or grated
¼ teaspoon turmeric powder
¼ cup chopped onions
1.5 to 1.75 cups water * check notes below on how to cook the lentils in a pot
Other Ingredients
2 tablespoons butter or ghee or oil – for the tempering
½ to 1 tablespoon butter or ghee to be added later – optional
1 medium tej patta (Indian bay leaf) – optional
2 cloves
1 teaspoon cumin seeds
1 medium-size tomato – chopped
1 green chili
3 to 4 small to medium-sized garlic cloves – crushed
¼ cup chopped onions
¼ teaspoon turmeric powder
½ teaspoon Kashmiri red chili powder or deghi mirch or kashmiri lal mirch powder
¼ teaspoon garam masala powder – optional
1 pinch asafoetida (hing)
½ to 1 teaspoon kasuri methi (dry fenugreek leaves) – crushed
½ teaspoon amchur powder (dry mango powder) or ¼ teaspoon lemon juice – optional
few chopped coriander leaves for garnishing
salt as required
Making arhar dhall in a pot or pan.