Hello all! 😀
Lasooni Dal is one of my most frequently made recipes of all time. This goes really well with a plate of hot, plain basmati rice and of course, ghee on top! 😉 Its simplicity is what makes it taste so amazing; eat it with some pickle on the side and add some papad for some crunch and it will be one of the most comforting meals you will ever have. This is incredibly light on the stomach; the garlic aids in digestion, moong dal is easily digestible and high in protein. From family to friends, everybody has absolutely loved my Garlic Dal and have always asked me for the recipe 🙂
I served this one afternoon with basmati rice, Aloo Baingan (Potato Brinjal) fry and some crunchy sides – totally delicious!
- Moong dal- 1 cup, washed and soaked
- Garlic- 10-12 cloves, finely chopped
- Tomato- 1 big, chopped
- Onion- 1 small, chopped
- Green Chilly – 1 or 2, chopped, depending on taste
- Cumin- 1 tsp
- Dry red chillies- 1 or 2, to temper
- Turmeric powder- 1/4 tsp for the dal + 1/4 tsp for the veggies
- Cumin/Jeera powder- 1/2 tsp
- Asafoetida/Hing- 1/8th tsp
- Ghee- 1 tbsp
- Oil- 2 tsp
- Salt- to taste
- Juice of half a lemon
- Coriander leaves, to garnish
- Soak Moong dal in enough water for about half an hour.
- Discard the water and add water until the dal is just covered. Add some turmeric powder and pressure cook for about 4-5 whistles.
- Wait until the pressure is released completely, then remove the lid and mash the dal with a ladle as shown.
- Chop all veggies, keep half of the chopped garlic aside for the tempering.
- Add some oil to a pan and once hot, add the chopped garlic and fry until golden brown.
- Add the chopped onion, fry until translucent.
- Add chopped green chillies and fry for another minute or two.
- To this, now add chopped tomatoes followed by the turmeric powder and cumin powder.
- Cook until the tomatoes turn mushy and oil starts to separate from the veggies.
- To this, add the mashed dal and required salt. Let it boil on a low flame for about 7-8 minutes. Switch off and set aside. Add the lemon juice, mix and garnish with coriander leaves.
- Meanwhile, in a small tadka pan or a ladle, heat some ghee and fry cumin seeds, followed by some asafoetida, dry red chilly and the rest of the chopped garlic. Let the garlic brown slightly.
- Add the tempering to the dal, serve hot with basmati rice or rotis/phulkas.
TIPS AND TWEAKS:
- Soaking the dal in advance will ensure faster cooking of the dal, but it is optional. My mother generally soaks it in boiling hot water for 10 minutes when she is pressed for time. You could also pressure cook directly without soaking, with just extra water and a couple of more whistles.
- You could replace Moong dal with Tuvar dal or Channa dal, but the cooking times differ for both as they have different textures.
- The key to a good dal tadka is to try and make it as simple and natural as possible. You could add more green chillies to take the spice up a notch, but try not adding red chilli powder or other strong masalas as they tend to change the flavor of the dal to a great extent.
Do try this and comment below, I’d love to know how it turned out !!! 🙂