Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal.
This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.
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About Lasooni Dal Tadka
Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.
The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.
The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.
I usually make this when I want something quick but tasty for family instead of making regular dal again.
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Lasooni Dal Tadka Ingredients
- Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
- Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
- Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
- Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
- Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
- Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
- Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
- Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
- Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
- Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
- Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
- Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.
How to make Lasooni Dal Tadka Step by Step
1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.
2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.
3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.
4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.
5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
6.Add chopped coriander leaves, mix well and switch off.
Serve hot with basmati rice and ghee!
Expert Tips
- Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
- Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
- Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
- Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
- Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.
Serving and Storage
Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and just reheat gently before serving.
FAQS
1. Can I use only one dal?
Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.
2. Can I skip kasoori methi?
Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.
3. Can I use moong dal?
Yes moong dal works fine and gives slightly different taste because it has its own unique flavour.
4. Can I make tadka ahead?
Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.
5. How do I make dal creamy?
Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.
If you have any more questions about this Lasooni Dal Tadka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Lasooni Dal Tadka | Garlic Dal
Ingredients
- ⅓* cup toor dal
- 2* tablespoon masoor dal
- 1 teaspoon garlic
- 2 tablespoon onion
- ½ small sized tomato
- 1 no green chilli
- ¼ teaspoon turmeric powder
- 1 and ½ cups + ¼ cup water
For the tadka:
- 1 and ½ tablespoon ghee
- 2 tablespoon garlic minced
- 1 teaspoon cumin seeds
- a pinch hing
- ½ teaspoon kasoori methi
- ½ teaspoon red chilli powder
* Both the dals together should measure ½ cup
Instructions
- Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and 1 and ½ cups of water.
- Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel. I used my black mud pot. Add ¼ cup water.
- Simmer and let it boil until thick and creamy. Add required salt.
- Meanwhile prepare the tadka. Heat ghee in a tadka pan - add jeera let it crackle.
- Add chopped garlic and fry till golden brown. Do not burn it. Switch off the flame.
- Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
- Add chopped coriander leaves, mix well and switch off.
- Serve Lasooni Dal Tadka hot with basmati rice and ghee!
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Notes
- Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
- Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
- Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
- Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
- Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.
keganwellness
Hey Sharmi, i am your fan and foodie lover Such a tasty recipe, specially lahsoon tadka or fried garlic. actually, i am using Kegan Wellness Himalayan pink salt not a common table salt, such a great test for every food and diet.
Thanks for sharing recipes.
Vikash Mishra
wow, this is amazing… and the best thing about this recipe is you can cook daily, tastiest and healthy as well.. and you cooked so well… I will definitely be going to cook by following your tips thanks for sharing...