Lasooni dal tadka recipe, Easy dal recipes

Lasooni dal takda (Lahsuni dal tadka) is Indian dal cooked for rice. The main flavour in this dal is garlic, which is why it is called lasuni dal. Lahsun/ lasun means garlic. Lasooni dal is always our order when we go to Kailash parbat and Aj loves it. I make dal in all different ways depending on the ingredient available as well as time. Off late, it’s been a while since we went to KP and Aj is in holiday. He wanted dal and palak paneer for his lunch. So I thought will make this lasooni dal tadka for him and post it as well. Dal and steamed basmati rice has been my favourite too, but somehow after Aj started liking it and eating it, I have stopped eating. May be I got bored since I am making too often. I have made this dal with combination of dals, which can be your choice, like toor dal, moong dal, masoor dal. I added little urad dal and chana dal too. But it should be added in less proportions.

Lasooni dal tadka recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins   |  Makes: 2

Click here for cup measurements

Ingredients

Mixed dal (Toor dal, moong dal, masoor dal) – 1/2 cup

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Tomato – 1

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Green chilli – 1

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Turmeric – 1/4 tsp

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Garlic, very finely chopped –2 tbsp

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Coriander leaves, very finely chopped – 3 tbsp

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Salt – as needed

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To temper

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Ghee – 2 tbsp

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Cumin seeds – 1 tsp

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Red chilli powder- 1 tsp

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Garam masala powder – 1/2 tsp

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Step by step method of lasooni dal tadka recipe

1. I soaked dal for 15 mins before cooking. Chop tomato roughly and slit green chilli. Add to the dal. Add enough water(1 & 1/2 cups). Pressure cook for 4 whistles in medium flame.

2. Mash it once done and add 3/4 cup to 1 cup water and bring to boil. Boil for 3-4 minutes or until dal turns creamy.

3. In a kadai/ pan, add ghee, tadka (temper) with cumin seeds, followed by finely chopped garlic. once garlic is fragrant, add coriander leaves and switch off the flame. Add red chilli powder and garam masala powder to it.

4. Give it a quick stir and add to dal.

Tips

• I have made this dal with combination of dals, which can be your choice, like toor dal, moong dal, masoor dal. I added little urad dal and chana dal too. But it should be added in less proportions.
  
• For easy cooking, especially when using chana and urad dal, soaking is must.
  
• I recommend to use toor dal, moong dal and massor dal more and other dals less.
  
• Take care not to burn the tadka (temper) as its the main flavour in this dal.

Serve hot with steamed rice and your favorite sabji. We had with palak paneer.

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