Lasooni Dal Tadka | Garlic Dal
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.
Servings2 people
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!
Video
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.
Nutrition Facts
Lasooni Dal Tadka | Garlic Dal
Amount Per Serving (75 g)
Calories 260
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 29mg10%
Sodium 50mg2%
Potassium 257mg7%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 2g2%
Protein 11g22%
Vitamin A 428IU9%
Vitamin C 8mg10%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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