Lasooni Dal Tadka (Garlic Dal) » Dassana’s Veg Recipes

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Lasooni Dal Tadka (Garlic Dal) » Dassana’s Veg Recipes
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For all dal tadka and garlic followers, right here’s a recipe that mixes the awesomeness of each lentils and garlic in it. That is a simple and engaging Lasooni Dal Tadka recipe with flavors of garlic in it. This Dal Lasooni is produced from toor dal or arhar dal (pigeon pea lentils). Numerous sorts of Dal Recipes or lentil based mostly dishes are made within the Indian delicacies. With this recipe, you possibly can usher in a variation to your on a regular basis lentil dish pairings with rice or roti or chapati or phulka.

lasooni dal tadka garnished with coriander leaves and served in a copper bowl with a side of steamed rice and text layover.Lasooni Dal Tadka (Garlic Dal) » Dassana’s Veg Recipes

About Lasooni Dal Tadka

Should you want and are keen on garlic in your meals, then you’ll undoubtedly love this Lasooni Dal Tadka recipe. It’s a pleasant variation of the traditional Dal Tadka, infused with the fragrant flavors of garlic (lasoon or lehsun) that add a definite punch to this beloved Indian dish.

The dish sometimes includes a lentil or mixture of lentils, reminiscent of cut up pigeon peas or yellow lentils (moong dal), cooked to a creamy consistency and tempered with some spices.

Lasoon or Lehsun refers to garlic and Dal is the generic identify for lentils. Within the Indian context, it additionally refers back to the soupy curried dish made with any lentils like Moong Dal or Chana dal and so forth.

This specific lentil preparation has extra garlic added to it than the same old historically made dal variants. Which leads to a completely flavorful and engaging dal with these nutty garlicky flavors.

Until required to make a no onion, no garlic model, greater than usually, I find yourself including garlic and onions within the lentils I put together at residence. On this recipe of Garlic Dal too, there’s a variety of garlic added each whereas cooking the lentils and tempering.

What units Lasooni Dal Tadka aside is its emphasis on garlic, which is used generously to create a strong and flavorful dish.

The garlic is sautéed till golden brown and aromatic earlier than being added to the lentils, imparting a wealthy, nutty taste that enhances the earthy notes of the lentils.

Normally, after I make this Lasooni Dal, I don’t add any tangy ingredient like tomato or lemon juice. Should you want a slight tang, then you possibly can add some lemon juice, as soon as the dal is made. If including tomatoes, then simply add them whereas strain cooking the lentils.

Lasooni Dal is served sizzling with Steamed Basmati Rice or Jeera Rice or Indian flatbreads like Phulka or naan. You can even serve an accompanying vegetable dish, Vegetable Salad or Mango Pickle or papad with it.

It is a comforting and nutritious dish that showcases the great mix of spices and the distinctive taste of garlic, making it a favourite amongst dal lovers and a must-try for anybody exploring Indian delicacies.

Step-by-Step Information

Find out how to make Lasooni Dal

Cooking Lentils

1. Add the next components in a 2-liter stovetop strain cooker:

  • ½ cup rinsed pigeon pea lentils (tur dal/tuvar dal)
  • ¼ cup finely chopped onions
  • 1 to 1½ tablespoons finely chopped garlic
  • 1 to 2 chopped or slit inexperienced chilies
  • ½ teaspoon turmeric powder
  • 1 pinch asafoetida
pigeon pea lentils, finely chopped onions, finely chopped garlic, chopped green chilies, turmeric powder and asafoetida added to a pressure cooker for making dal lasooni. pigeon pea lentils, finely chopped onions, finely chopped garlic, chopped green chilies, turmeric powder and asafoetida added to a pressure cooker for making dal lasooni.

2. Add 1½ to 1¾ cups water.

adding water to cooker for making dal lasooni. adding water to cooker for making dal lasooni.

3. Stress cook dinner the lentils on medium warmth for 8 to 9 whistles or 10 to 11 minutes or until you get a clean and mashable consistency within the dal.

Let the strain drop naturally within the cooker after which solely open the lid. Test the lentils for his or her doneness. They should be softened rather well.

pressure cooked lentils.pressure cooked lentils.

4. Mash the dal with a spoon or wired whisk. Season with salt. Stir and maintain apart.

If the dal turns into too thick, you possibly can add some sizzling water and make it to medium consistency. You can even have a thick consistency of this dal, in the event you want.

mashed pressure cooked lentils.mashed pressure cooked lentils.

Tempering

5. Warmth 1½ to 2 tablespoons ghee or oil in a small pan. Splutter ½ teaspoon cumin seeds first.

spluttering cumin seeds in hot ghee or oil in a small pan for making tempering.spluttering cumin seeds in hot ghee or oil in a small pan for making tempering.

6. Then, add 1 teaspoon finely chopped garlic.

finely chopped garlic added to hot ghee or oil for making tempering for lasooni dal tadka. finely chopped garlic added to hot ghee or oil for making tempering for lasooni dal tadka.

7. Sauté the garlic for some seconds. Flippantly browned garlic can also be superb.

sautéing garlic for making tempering for lasooni dal tadka. sautéing garlic for making tempering for lasooni dal tadka.

8. Flip off the warmth and add ½ teaspoon crimson chilli powder, 1 pinch asafoetida and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir and blend.

red chili powder, asafoetida and crushed dried fenugreek leaves added to tempering mixture for lasooni dal tadka. red chili powder, asafoetida and crushed dried fenugreek leaves added to tempering mixture for lasooni dal tadka.

9. Pour your complete tempering within the Lasooni Dal. Combine very nicely.

add tempering to lasooni dal tadka. add tempering to lasooni dal tadka.

10. Garnish with coriander leaves and serve Lasooni Dal Tadka sizzling with steamed basmati rice or a aromatic rice like ambe mohur.

You can even pair this Garlic Dal with another number of non-sticky white rice or brown rice.

It additionally pairs properly with roti, paratha or bread. Whereas serving, you possibly can drizzle some lemon juice in the event you like.

lasooni dal tadka garnished with coriander leaves and served in a copper bowl with a side of steamed rice and text layover. lasooni dal tadka garnished with coriander leaves and served in a copper bowl with a side of steamed rice and text layover.

Extra Dal Recipes To Strive!

Please you should definitely price the recipe within the recipe card or go away a remark beneath in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

lasooni dal tadka recipe, garlic dal tadka recipelasooni dal tadka recipe, garlic dal tadka recipe

Lasooni Dal Tadka (Garlic Dal)

Lasooni Dal Tadka is a mildly spiced and tempered, garlic flavored lentil dish that’s made with toor dal or arhar dal (pigeon pea lentils), garlic, onions, herbs and spices. Not like different lentil recipes, Dal Lasooni options extra garlic for that nutty, fragrant garlicky taste.

Prep Time 20 minutes

Cook dinner Time 5 minutes

Whole Time 25 minutes

Stop your display screen from going darkish whereas making the recipe

Cooking lentils

  • Rinse the tur dal in water 3 to 4 instances. Drain all of the water from the lentils.

  • Add rinsed lentils, onions, garlic, inexperienced chillies, turmeric and asafoetida/hing in a 2 litre stovetop strain cooker.

  • Add water. Stress cook dinner the lentils for 10 to 11 minutes or 8 to 9 whistles on medium warmth till you get a clean mashable consistency within the dal.

  • Let the strain drop naturally within the cooker. Then open the lid.

  • Test the cooked lentils. Mash the dal with a spoon or wired whisk. 

  • If the dal turn into very thick, you possibly can add some sizzling water and make it medium consistency. You can even have a thick consistency within the lentils in the event you want. Season with salt. Stir to combine and put aside.

Making Lasooni Dal

  • Warmth ghee or oil in a small pan. Splutter the cumin first on low to medium-low warmth.

  • Then add garlic. Sauté the garlic for some seconds, stirring usually. A flippantly browned garlic can also be superb.

  • Flip off the warmth and add crimson chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). Stir and blend.

  • Pour your complete tempering within the ready dal. Stir and blend once more.

  • Garnish with coriander leaves and serve Lasooni Dal sizzling, with steamed basmati rice or any number of non-sticky rice. You can even serve it with roti and bread.

  • You can even add some lemon juice to the dal as soon as cooked, to make it barely tangy.

  • You can additionally make this Garlic Dal recipe with yellow moong lentils or chana dal. Bear in mind the water requirement and cooking time will fluctuate in accordance with the kind of lentils you utilize. 
  • The tur dal could be soaked in water for half-hour to an hour previous to cooking them. Make an observation that the cooking time reduces for soaked lentils. 
  • Maintain the garlic amount as talked about within the recipe for a flavorful garlicky dal. You may scale back it barely, however don’t enhance it. 
  • The lentils must be softened utterly after cooking and should get mashed simply. 
  • Alter the consistency of the Dal Lasooni by including much less or extra water. 

Vitamin Details

Lasooni Dal Tadka (Garlic Dal)

Quantity Per Serving

Energy 125 Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 4g25%

Polyunsaturated Fats 0.3g

Monounsaturated Fats 2g

Ldl cholesterol 14mg5%

Sodium 353mg15%

Potassium 46mg1%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 1g1%

Protein 4g8%

Vitamin A 86IU2%

Vitamin B1 (Thiamine) 0.02mg1%

Vitamin B2 (Riboflavin) 0.01mg1%

Vitamin B3 (Niacin) 0.1mg1%

Vitamin B6 0.1mg5%

Vitamin C 3mg4%

Vitamin E 0.1mg1%

Vitamin Okay 1µg1%

Calcium 27mg3%

Vitamin B9 (Folate) 2µg1%

Iron 1mg6%

Magnesium 5mg1%

Phosphorus 11mg1%

Zinc 0.1mg1%

* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Lasooni Dal recipe from the archives was first printed on July 2014. It has been up to date and republished on Could 2024.


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