Name: Achari Dal Recipe | Dal Achari Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 3/4 cup Arhar/Toor Dal; 1/4 cup yellow moong dal; 1/2 tsp turmeric powder; 2 bay leaves; 4 cups Water; 1 tsp cumin seeds; 2 tsp Mustard seeds ((Rye)); 1 tbsp Fennel seeds ((sounf)); 2 tsp yellow or black mustards; 1/2 tsp Nigella seeds ((kalounji)); 1/4 tsp carom seeds ((ajwain)); 1/4 tsp Fenugreek seeds ((methi dana)); 2 dry red chilies; 2 tbsp dry mango powder ((we have used dry gooseberry powder)); 3 tbsp Mustard oil; 1 tsp ginger ((crushed)); 2 onions ((finely chopped)); 3 tomatoes ((chopped)); Salt to taste; 2 tbsp desi ghee; 1 tsp cumin seeds; 1/2 tsp asafoetida ((hing)); 7-8 garlic cloves ((chopped)); 2 green chilies ((slit)); 1 tbsp Kashmiri Red chilli powder ((adjust according to taste)); 1/2 tsp garam masala; Handful of fresh coriander leaves

30 Nov Achari Dal Recipe | Dal Achari Recipe

Posted at 23:55h in Glutenfree Recipes, Lentils & Legumes (Dals) by blessmyfoodbypayal 0 Comments

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Last Updated on December 1, 2025 by blessmyfoodbypayal

Achari Dal Recipe | Dal Achari Recipe with step pictorial and video method.

Achaar i.e. Pickle is having nostalgic connections in Indian homes and what if you get the similar flavours in your food as well ?

Achari flavour is one magical thing that has the power to transform simple dal into flavour-packed, restaurant-style dish.

Though there are other dals as well having tangy taste that comes from lemon or tamarind and we already have Lemon Dal in our blog. But the flavour of present dal is altogether different. No doubt this dal is tangy but it has more picked flavours than the tanginess and too mild and subtle.

Dal is generally served with steamed rice but this one pairs beautifully with roti, paratha, and naan as well.

It also works well in tiffin because the spices keep the flavour intact.

This recipe is perfect for people who love pickles but want a lighter, everyday-friendly version.

STEP WISE PICTORIAL RECIPE OF DAL ACHARI RECIPE

FOR BOILING DAL

Take tuvar dal and yellow moong dal together, wash and soak for 30 minutes. Drain and transfer dal in pressure cooker along with water, turmeric powder and bay leaves. Pressure cook for 3 whistles.

FOR ACHARI MASALA

Take cumin seeds, mustard seeds (Rye), fennel seeds, yellow or black mustards, Nigella seeds, carom seeds, Fenugreek seeds and dry red chilies in a pan. Dry roast them on low heat for 2-3 minutes or until aromatic.

When cool completely, add these spices to a grinder jar along with dry mango powder. However we have added dry gooseberry powder. Grind to a fine powder.

COOKING OF DAL

Heat mustard oil in a pan till smoking point. Add ginger, onion, tomatoes and salt. Mix.

Put a lid and let it cook until tomatoes are properly cooked and oil is seen separating. Add Achari masala and mix.

Pour boiled dal and mix well.

FINAL TEMPERING

Heat desi ghee in a pan and add cumin seeds, hing and garlic. Cook till garlic turns slightly brown.

Switch off the heat and add green chilies and kashmiri red chilli powder. Immediately transfer this tempering into the dal. Mix well.

Lastly add garam masala and fresh coriander. Mix and enjoy.

NOTES

Toor dal, yellow moong dal, chana dal and masoor dal, this recipe can be made with any of these dals or in combo as well.
The consistency of dal can be adjusted at any stage by adding hot water.
If you like your dal to be on high in achari flavour, you can enhance the quality of achari masala.
In case achari masala is finished but still you find the tanginess not enough, you can add dry mango powder or even chaat masala. However the more magical thing you can add is some masala from the pickle at home to intensity the taste.

ALSO SEE

ACHARI DAL RECIPE – RECIPE CARD