5 from 2 votes
Lasooni Dal Tadka (Garlic Dal)
Lasooni Dal Tadka is a mildly spiced and tempered, garlic flavored lentil dish that is made with toor dal or arhar dal (pigeon pea lentils), garlic, onions, herbs and spices. Unlike other lentil recipes, Dal Lasooni features more garlic for that nutty, aromatic garlicky flavor.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
4
Calories:
125 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For Cooking Lentils
- ½ cup arhar dal (pigeon pea lentils or tuvar dal/tur dal)
- 1.5 to 1.75 cups water - for pressure cooking the lentils
- 1 to 1.5 tablespoons garlic - peeled & finely chopped
- ¼ cup onion finely chopped
- 1 to 2 green chili chopped or slit
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- salt as required
For Tempering
- 1 teaspoon garlic peeled & finely chopped
- ½ teaspoon cumin
- 1.5 to 2 tablespoons ghee
- ½ teaspoon kashmiri red chilli powder or sweet paprika
- 1 pinch asafoetida hing
- ½ teaspoon fenugreek leaves crushed, (kasuri methi, dry
For serving
- 1 to 2 tablespoons Coriander leaves - chopped, for garnish
- ½ teaspoon lemon juice or add as required - optional
Instructions
Cooking lentils
- Rinse the tur dal in water 3 to 4 times. Drain all the water from the lentils.
- Add rinsed lentils, onions, garlic, green chillies, turmeric and asafoetida/hing in a 2 litre stovetop pressure cooker.
- Add water. Pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles on medium heat until you get a smooth mashable consistency in the dal.
- Let the pressure drop naturally in the cooker. Then open the lid.
- Check the cooked lentils. Mash the dal with a spoon or wired whisk.
- If the dal become very thick, you can add some hot water and make it medium consistency. You can also have a thick consistency in the lentils if you prefer. Season with salt. Stir to mix and set aside.
Cup of Yum
Making Lasooni Dal
- Heat ghee or oil in a small pan. Splutter the cumin first on low to medium-low heat.
- Then add garlic. Sauté the garlic for some seconds, stirring often. A lightly browned garlic is also fine.
- Turn off the heat and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). Stir and mix.
- Pour the entire tempering in the prepared dal. Stir and mix again.
- Garnish with coriander leaves and serve Lasooni Dal hot, with steamed basmati rice or any variety of non-sticky rice. You can also serve it with roti and bread.
- You can also add some lemon juice to the dal once cooked, to make it slightly tangy.
Notes
- You could also make this Garlic Dal recipe with yellow moong lentils or chana dal. Keep in mind the water requirement and cooking time will vary according to the type of lentils you use.
- The tur dal can be soaked in water for 30 minutes to an hour prior to cooking them. Make a note that the cooking time reduces for soaked lentils.
- Keep the garlic quantity as mentioned in the recipe for a flavorful garlicky dal. You can reduce it slightly, but do not increase it.
- The lentils have to be softened completely after cooking and must get mashed easily.
- Adjust the consistency of the Dal Lasooni by adding less or more water.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
353mg
(15%)
Potassium
46mg
(1%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
86IU
(2%)
Vitamin B1 (Thiamine)
0.02mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.1mg
Vitamin B6
0.1mg
Vitamin C
3mg
(3%)
Vitamin E
0.1mg
Vitamin K
1µg
Calcium
27mg
(3%)
Vitamin B9 (Folate)
2µg
Iron
1mg
(6%)
Magnesium
5mg
(1%)
Phosphorus
11mg
Zinc
0.1mg
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 353mg | 15% |
| Potassium | 46mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin B1 (Thiamine) | 0.02mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 27mg | 3% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 5mg | 1% |
| Phosphorus | 11mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.