About Lasooni Dal Tadka
If you prefer and are fond of garlic in your food, then you will definitely love this Lasooni Dal Tadka recipe. It is a delightful variation of the classic Dal Tadka, infused with the aromatic flavors of garlic (lasoon or lehsun) that add a distinct punch to this beloved Indian dish. The dish typically features a lentil or combination of lentils, such as split pigeon peas or yellow lentils (moong dal), cooked to a creamy consistency and tempered with some spices. Lasoon or Lehsun refers to garlic and Dal is the generic name for lentils. In the Indian context, it also refers to the soupy curried dish made with any lentils like Moong Dal or Chana dal etc. This particular lentil preparation has more garlic added to it than the usual traditionally made dal variants. Which results in an absolutely flavorful and tasty dal with those nutty garlicky flavors. Unless required to make a no onion, no garlic version, more than often, I end up adding garlic and onions in the lentils I prepare at home. In this recipe of Garlic Dal too, there’s a lot of garlic added both while cooking the lentils and tempering. What sets Lasooni Dal Tadka apart is its emphasis on garlic, which is used generously to create a robust and flavorful dish. The garlic is sautéed until golden brown and fragrant before being added to the lentils, imparting a rich, nutty flavor that complements the earthy notes of the lentils. Usually, when I make this Lasooni Dal, I don’t add any tangy ingredient like tomato or lemon juice. If you prefer a slight tang, then you can add some lemon juice, once the dal is made. If adding tomatoes, then just add them while pressure cooking the lentils. Lasooni Dal is served hot with Steamed Basmati Rice or Jeera Rice or Indian flatbreads like Phulka or naan. You can also serve an accompanying vegetable dish, Vegetable Salad or Mango Pickle or papad with it. This is a comforting and nutritious dish that showcases the wonderful blend of spices and the distinctive flavor of garlic, making it a favorite among dal lovers and a must-try for anyone exploring Indian cuisine.
How to make Lasooni Dal
Cooking Lentils
- Add the following ingredients in a 2-liter stovetop pressure cooker:
½ cup rinsed pigeon pea lentils (tur dal/tuvar dal) ¼ cup finely chopped onions 1 to 1½ tablespoons finely chopped garlic 1 to 2 chopped or slit green chilies ½ teaspoon turmeric powder 1 pinch asafoetida
- Add 1½ to 1¾ cups water.
- Pressure cook the lentils on medium heat for 8 to 9 whistles or 10 to 11 minutes or till you get a smooth and mashable consistency in the dal. Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils for their doneness. They must be softened really well.
- Mash the dal with a spoon or wired whisk. Season with salt. Stir and keep aside. If the dal becomes too thick, you can add some hot water and make it to medium consistency. You can also have a thick consistency of this dal, if you prefer.
Tempering
- Heat 1½ to 2 tablespoons ghee or oil in a small pan. Splutter ½ teaspoon cumin seeds first.
- Then, add 1 teaspoon finely chopped garlic.
- Sauté the garlic for some seconds. Lightly browned garlic is also fine.
- Turn off the heat and add ½ teaspoon red chilli powder, 1 pinch asafoetida and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir and mix.
- Pour the entire tempering in the Lasooni Dal. Mix very well.
- Garnish with coriander leaves and serve Lasooni Dal Tadka hot with steamed basmati rice or a fragrant rice like ambe mohur. You can also pair this Garlic Dal with any other variety of non-sticky white rice or brown rice. It also pairs nicely with roti, paratha or bread. While serving, you can drizzle some lemon juice if you like. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Masoor Dal Recipe | Indian Red Lentils Recipe Moong Dal Recipe (Fry & Tadka Versions) Katachi Amti Chana Dal (Split Chickpeas) This Lasooni Dal recipe from the archives was first published on July 2014. It has been updated and republished on May 2024.
