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.
This 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 had been my favorite 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.
Lahsun/ lasun/ lehsun means garlic. This is the main flavor in this recipe. For easy chopping you can choose the large variety. The small variety garlic is more fragrant and pungent though.
Dal - I used mixed dal as I had stock of these. You can use just two easily available dal mixtures - Toor dal (split pigeon peas) and moong dal (yellow lentils).
A mixture of various dals can also be used like we do in Panchmel dal. However, urad dal and chana dal added less will be nice.
💭 Top tip
Soaking helps in easy cooking of dal. Which later in turn gives the homogenous texture. It is not a must, but I prefer for best results.
You can keep the dal cooked ready in your fridge upto 5 days. Then do the tempering and serve when needed.
I have not frozen the dal before. But you can do it too same as I suggest for fridge. Just cook and deep freeze the dal upto 3 months. When needed, you can do the tadka and boiling.
Lasooni dal takda
- ½ cup Mixed dal Toor dal, moong dal, masoor dal
- 1 Tomato
- 1 Green chilli
- ¼ Turmeric
- 2 tablespoon Garlic very finely chopped
- 3 tablespoon Coriander leaves very finely chopped
- 2 tablespoon Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- First, soak dal for 15 mins before cooking. This enables easy cooking and homogenous texture after cooked.
- Chop tomato roughly and slit green chilli. Add to the dal. Add enough water(1 & ½ cups). Pressure cook for 4 whistles in medium flame.
- Mash it once done and add ¾ cup to 1 cup water and bring to boil. Boil for 3-4 minutes or until dal turns creamy.
- 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.
- Give it a quick stir and add to dal. Mix before serving.
- I have made this dal with combination of dals, which can be your choice, like toor dal, moong dal, masoor dal.
- You can 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 flavor in this dal.
1. I soaked dal for 15 mins before cooking. Chop tomato roughly and slit green chilli. Add to the dal. Add enough water(1 & ½ cups). Pressure cook for 4 whistles in medium flame.
2. Mash it once done and add ¾ 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.
Serve hot with steamed rice and your favorite sabji. We had with palak paneer.