Last updated on June 8th, 2019
This recipe of lasooni dal is that perfect comfort food you will love after a long day. Serve this dal piping hot with rice and ghee for soulful dinner. Here is how to make best lasooni dal at home, don’t love that little pieces of fried garlic?
What Is Lasooni Dal Tadka?
Lasooni dal tadka recipe is a delicious Indian dal recipe with garlic flavor. Dal or lentils is a staple in Indian homes and we do have a lot of variations with dal recipe. This lasooni dal tadka recipe is a winter favorite with steamed rice. At our home we like it with a generous serving of fried garlic pieces.
Usually I make dal fry or dal tadka at least once in a week apart from south Indian sambar, kootu recipes. Whenever I make roti or jeera rice there will be a dal recipe for sure along with paneer or veg curry. Sometimes I make this lasooni dal to perk up the flavors.
Dal lasooni or lasuni dal is a simple a preparation of cooked and mashed lentils with garlic. Lasoon means garlic. Here I have also added some onions and tomatoes for taste.
Which Dal Tastes Best For Lasooni Dal?
To make lasooni dal usually arhar dal or pigeon peas are used. But here I have used moong dal or split green gram. You can make this dal lasooni with either of the lentils or a mix of both.
For making restaurant style lasuni dal you can use a mix of tuvar or arhar dal along with some chana dal.
How To Make Lasooni Dal Tadka At Home?
To make lasuni dal at home I prefer to use a pressure cooker. You can also cook the lentils first and saute them in onion tomato masala.
Pick and rinse the lentils. Add to a pressure cooker along with chopped onions, tomatoes, slit green chilies and minced garlic. Mix well, add water and salt. Pressure cook in medium flame for 4-6 whistles (15 minutes).
Once the pressure is released, simmer for 3-4 minutes to adjust consistency. In the meantime prepare the tempering by sauteing mustard seeds, cumin, red chilies and garlic pods in 2 teaspoons hot oil. Add the tadka to the simmering lasooni dal and mix well. Garnish with cilantro leaves, add lemon juice and serve.
I just love this garlic dal with an additional serving of golden fried garlic pods. The fried garlic tastes wonderful and just elevates the flavor.
Serve lasooni dal tadka hot with rice, potato fry or gobi fry or bhindi fry. You can also serve this garlic dal with roti or phulka.
What Variations Can I Make In This Recipe?
Lasooni dal palak– You can make the same recipe by adding cleaned and chopped spinach or palak leaves. Just add the spinach leaves along with onions, tomatoes.
Top Tips To Remember
Make sure to rinse lentils well to avoid spewing while pressure cooking.
If your lentils are aged or old, you can soak them in water to ease the cooking.
Along with onions, you can add chopped carrots, capsicums or beans in this recipe
You can double ot
If you are looking for more dal recipes do check
How To Make Lasooni Dal Tadka Step by Step
Pick the lentils and rinse them well. Here I have used moong dal. You can use a mix of arhar dal and moong dal or plain arhar dal.
Take the rinsed lentils in a pressure cooker base. Add chopped onions and tomatoes also. Add minced garlic as well.
Mix well, add required water, salt and pressure cook for 4-6 whistles.
Once the pressure is released mash the lentils well. Simmer for 3-4 minutes.
Preparing tadka for lasooni dal
Heat 2 teaspoons oil in a small pan.
Temper with mustard seeds, , dried red chilies, cumin seeds. Add chopped garlic as well. Fry until it turns crispy and golden.
Add the tadka to the simmering dal and mix.
Simmer for a minute, Remove from flame and add finely chopped coriander leaves. Serve lasooni dal hot with rice.
Lasooni Dal Tadka Recipe
Lasooni Dal Tadka Recipe
- 3/4 cup moong dal or arhar dal
- 1 onion chopped fine
- 1 tomato chopped fine
- 2 green chilies slit
- 4 garlic cloves peeled and minced
- 1/4 teaspoon turmeric powder
- salt to taste
- water as needed
To temper lasooni dal
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 dried red chilies
- 6 garlic cloves peeled and finely chopped
- 10 curry leaves
- Pick and rinse the lentils well. I have used moong dal. You can also use a mix of arhar dal and moong dal or plain arhar dal.
- Take the rinsed lentils in a pressure cooker and add chopped onions and tomatoes also. Mix well. Next add minced garlic, slit green chilies and required salt.
- Mix well and pressure cook for 4-6 whistles.
- Once the pressure is released mash the dal well and simmer.
- In a small pan, add two teaspoons oil and heat it.
- Temper with mustard seeds, cumin seeds, dried red chilies. Add chopped garlic and fry until it turns crispy and golden.
- Add the tempering to the simmering dal and mix well.
- Simmer for a minute and remove from flame. Add finely chopped coriander leaves and mix. Serve lasooni dal hot with rice and ghee.