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. Lahsun/ lasun means garlic. Lasooni dal 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 has been my favourite 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. I have made this dal with combination of dals, which can be your choice, like toor dal, moong dal, masoor dal. I added little urad dal and chana dal too. But it should be added in less proportions.
Lasooni dal tadka recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 25 mins | Makes: 2
Prep Time: 15 mins | Cook time: 25 mins | Makes: 2
Click here for cup measurements
Ingredients
Mixed dal (Toor dal, moong dal, masoor dal) – 1/2 cup
Tomato – 1
Green chilli – 1
Turmeric – 1/4 tsp
Garlic, very finely chopped –2 tbsp
Coriander leaves, very finely chopped – 3 tbsp
Salt – as needed
Ghee – 2 tbsp
Cumin seeds – 1 tsp
Red chilli powder- 1 tsp
Garam masala powder – 1/2 tsp
Tomato – 1
Green chilli – 1
Turmeric – 1/4 tsp
Garlic, very finely chopped –2 tbsp
Coriander leaves, very finely chopped – 3 tbsp
Salt – as needed
To temper
Ghee – 2 tbsp
Cumin seeds – 1 tsp
Red chilli powder- 1 tsp
Garam masala powder – 1/2 tsp
Step by step method of lasooni dal tadka recipe
- I soaked dal for 15 mins before cooking. Chop tomato roughly and slit green chilli. Add to the dal. Add enough water(1 & 1/2 cups). Pressure cook for 4 whistles in medium flame.
- Mash it once done and add 3/4 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.
Tips
- I have made this dal with combination of dals, which can be your choice, like toor dal, moong dal, masoor dal. I added 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 flavour in this dal.
Serve hot with steamed rice and your favorite sabji. We had with palak paneer.
Kavitha Kumar
December 15, 2016 at 12:23 pmLooking like our paruppu saadham in Tamil nadu. With little ghee the taste is divine.. We are lucky people to enjoy all these delicious foods..
prachi gupta
December 16, 2016 at 1:23 pmThis looks divine!! I’ve made something similar
Prachi Gupta
Namita
December 25, 2016 at 12:44 pmSounds delicious. Can't wait to try. May I ask what brand red chili powder do you use? I live in the US and getting a good chili powder which has excellent colour payoff is proving really hard.
Namita
December 25, 2016 at 12:44 pmSounds delicious. Can't wait to try. May I ask what brand red chili powder do you use? I live in the US and getting a good chili powder which has excellent colour payoff is proving really hard.
Raks anand
December 25, 2016 at 1:03 pmI use local brand available here in Singapore. but I like shakthi chilli powder. Any fine ground kashmiri red chilli powder can be used in my recipes for good colour. Everest is good but it is seen and over powering too.
Sudha Sreedhar
April 24, 2017 at 6:01 amPrepared this today. The output was exactly like urs.. lasoon flacour went well with the dal…