Turn an everyday meal into an aromatic delight with this Lasooni Dal Tadka—a comforting bowl of toor dal infused with the bold flavors of garlic and a finishing touch of ghee. Unlike typical dal preparations, this recipe skips the onions and tomatoes, instead celebrating the irresistible combination of ghee-tempered garlic, cumin, and Kashmiri red chilli powder to create a heady, golden-hued dal. Perfectly suited for a cozy dinner, this garlic dal pairs beautifully with fragrant jeera rice, pulao, or even a simple roti, letting the rustic flavors steal the show.
What makes this dish truly stand out is its straightforward method: tender, pressure-cooked toor dal is gently mashed and simmered with a spiced garlic tempering and fresh coriander, then crowned with a sizzling final drizzle of ghee and more garlic. Amp up the indulgence with an extra dash of chilli powder and a squeeze of lemon for balance. This recipe is easily customizable—add in moong dal, chana dal, or a pinch of kasuri methi to build deeper layers of flavor. Whether as a main with rice or an accompaniment with your favourite Indian bread, Lasooni Dal Tadka is sure to become a star in your home cooking repertoire.
Lasooni Dal Tadka Recipe
Print RecipeIngredients
- ¾ cup toor dal, rinsed
- ¼ tsp turmeric
- 1 tsp salt
- 1 tsp oil
- 3 cup water
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- Pinch hing / asafoetida
- 3 cloves garlic, finely chopped
- 1 green chilli, slit
- ½ tsp ginger paste
- ¼ tsp turmeric
- ½ tsp Kashmiri red chilli powder
- ½ cup water
- 2 tbsp coriander, finely chopped
- 1 tsp lemon juice
- 1 tbsp ghee / clarified butter
- 2 cloves garlic, sliced
- 1 dried red chilli, broken
- ¼ tsp Kashmiri red chilli powder
- 1 tsp coriander, finely chopped
Instructions
In a pressure cooker, combine rinsed toor dal, turmeric, salt, oil, and water. Cook for about 5 whistles until soft.
Allow the pressure to release naturally, then mash the cooked dal until creamy.
Heat ghee in a large pan and add cumin and a pinch of hing. Let them sizzle.
Stir in finely chopped garlic, slit green chilli, and ginger paste. Sauté until aromatic.
Sprinkle in turmeric and chilli powder, stirring briefly over low heat.
Add the mashed dal to the pan and mix thoroughly. Pour in extra water to reach your desired consistency.
Simmer the dal for a couple of minutes so the flavors meld together.
Fold in chopped coriander and lemon juice for a fresh finish. Stir well and set aside.
For the final tempering, heat ghee in a small pan. Add sliced garlic and broken red chilli, sautéing until golden.
Turn off the heat, stir in chilli powder and coriander, then immediately pour this hot tempering over the prepared dal.
Serve hot with jeera rice, pulao, or roti, enjoying the deep garlic flavor in every spoonful.
Notes
Tips:
Experiment by combining other lentils like moong dal or chana dal for a richer texture., Add a sprinkle of dry kasuri methi in the garlic tadka for extra aroma and depth., You can use this garlic tempering on other dal varieties, even those with onion and tomato bases., For a spicy kick, increase the amount of green chilli or chilli powder., Always pour the final garlic tadka over the dal just before serving for maximum aroma and visual appeal.
No Comments