lasooni dal tadka recipe, how to make lasooni dal | lasuni dal recipe

lasooni dal tadka recipe with step by step photos – an easy version of dal tadka with flavors of garlic in it. the lasuni dal is made from tuvar dal/pigeon pea lentils. if you prefer & are fond of garlic in your food, then you will like this dal recipe.

i often add lahsun/garlic and onions in the dals which i prepare, unless i make a no onion no garlic version. there is a quite an amount of garlic added in this recipe, both while cooking the lentils and when tempering.

usually when i make garlic dal, i don't add any tangy ingredient like tomatoes 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 when pressure cooking the lentils.

there is also a quick and easy one pot version of garlic dal recipe already posted, in which no tempering is done.

serve the lasooni dal with rotis, jeera rice or steamed basmati rice. you can also serve an accompanying vegetable dish, salad, pickle and papad with it.

lets start step by step lasooni dal tadka recipe:

1. add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida in the pressure cooker.

2. add water.

3. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency.

4. mash the dal with a spoon or wired whisk. if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside.

5. heat ghee or oil in a small pan. splutter the cumin first.

6. then add garlic.

7. saute the garlic for some seconds. lightly browned garlic is also fine.

8. switch off the flame and add red chili powder, asafoetida/hing and dry fenugreek leaves/kasuri methi. stir.

9. pour the entire tempering/tadka in the lasuni dal. stir.

10. garnish with coriander leaves and serve lasuni dal tadka hot with steamed basmati rice or a fragrant rice like ambe mohur. you can also serve this garlic dal tadka with rotis and bread too.

if you are looking for more dal recipes then do check arhar dal fry, katachi amti, amti dal, moong dal fry and restaurant style dal tadka recipe.

lasooni dal tadka recipe below:

lasooni dal tadka recipe | garlic dal

lasooni dal tadka - mildly spiced, tempered garlic flavored pigeon pea lentils/arhar dal.

Author: dassana

Recipe type: main

Cuisine: indian

Serves: 4

Ingredients (american measuring cup used, 1 cup = 250 ml)

for cooking the dal:

• 1 cup pigeon pea lentils/tuhar dal/arhar dal
• 2.75 to 3 cups water for pressure cooking the lentils
• 1.5 tbsp garlic/lahsun
• ¼ cup finely chopped onions/pyaz
• 1 to 2 green chillies/hari mirch
• ½ tsp cumin powder/jeera powder
• ½ tsp turmeric powder/haldi
• ½ tsp lemon juice or as required (optional)
• salt as required
• ½ to 1 tbsp chopped coriander leaves for garnish

tempering the lasooni dal

• 1 tsp finely chopped garlic/lahsun
• ½ tsp cumin/jeera
• 1.5 to 2 tbsp ghee
• ½ kashmiri red chilli powder
• pinch of asafoedita/hing
• ½ tsp dry fenugreek leaves/kasuri methi

Instructions

cooking the dal:

1. add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida/hing in the pressure cooker.
2. add water. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency.
3. mash the dal with a spoon or wired whisk. if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside.

tempering the dal/tadka:

1. heat ghee or oil in a small pan. splutter the cumin first.
2. then add garlic. saute the garlic for some seconds. a light brown garlic is also fine.
3. switch off the flame and add red chili powder, asafoetida/hing and dry fenugreek leaves/kasuri methi. stir.
4. pour the entire tempering/tadka in the lashuni dal. stir.
5. garnish with coriander leaves and serve lasooni dal tadka hot, with steamed basmati rice or a fragrant rice like ambe mohur. you can also serve the lasooni dal tadka with rotis and bread too.
6. you can also add some lemon juice to the dal toward the end, to give a slight tang.

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