lasooni dal recipe | dal lasooni recipe | lasooni dal tadka

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lasooni dal tadka recipe, garlic dal tadka recipe

garlic dal tadka recipe - mildly spiced, tempered garlic flavored pigeon pea lentils (arhar dal).

4.86 from 7 votes
total time:
25minutes

lasooni dal recipe with step by step photos – an easy version of dal tadka with flavors of garlic in it. the lasooni dal is made from tuvar dal (arhar dal or pigeon pea lentils). if you prefer & are fond of garlic in your food, then you will like this dal recipe.

i often add lahsun/garlic and onions in the dals which i prepare, unless i make a no onion no garlic version. there is a quite an amount of garlic added in this recipe, both while cooking the lentils and when tempering.

usually when i make garlic dal tadka, i don’t add any tangy ingredient like tomatoes or lemon juice. if you prefer a slight tang, then you can add some lemon juice, once the dal is made. if adding tomatoes, then just add them when pressure cooking the lentils.

there is also a quick and easy one pot version of garlic dal recipe already posted, in which no tempering is done.

serve the dal tadka with phulka, jeera rice or steamed basmati rice. you can also serve an accompanying vegetable dish, vegetable salad, mango pickle and papad with it.

if you are looking for more dal recipes then do check:

lasooni dal

4.86 from 7 votes
Prep Time:20 mins
Cook Time:5 mins
Total Time:25 mins
garlic dal tadka recipe - mildly spiced, tempered garlic flavored pigeon pea lentils (arhar dal).
lasooni dal tadka recipe, garlic dal tadka recipe
Course:main course
Cuisine:indian
Servings:4

INGREDIENTS FOR lasooni dal

(1 CUP = 250 ML)

for cooking the dal

  • ½ cup arhar dal (pigeon pea lentils or tuhar dal)
  • 1.5 to 1.75 cups water for pressure cooking the lentils
  • 1 to 1.5 tablespoons garlic (lahsun)
  • ¼ cup finely chopped onions (pyaaz)
  • 1 to 2 green chillies (hari mirch)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon lemon juice or as required - optional
  • salt as required
  • ½ to 1 tablespoon chopped coriander leaves for garnish

tempering the lasooni dal

  • 1 teaspoon finely chopped garlic (lahsun)
  • ½ teaspoon cumin (jeera)
  • 1.5 to 2 tablespoons ghee
  • ½ teaspoon kashmiri red chilli powder
  • pinch of asafoedita (hing)
  • ½ teaspoon dry fenugreek leaves (kasuri methi)

HOW TO MAKE lasooni dal

cooking dal to make dal lasooni

  • add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida/hing in a 2 litre pressure cooker.
  • add water. pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles till you get a smooth mashable consistency in the dal.
  • mash the dal with a spoon or wired whisk. 
  • if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside.

making dal lasooni

  • heat ghee or oil in a small pan. splutter the cumin first.
  • then add garlic. saute the garlic for some seconds. a light brown garlic is also fine.
  • switch off the flame and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). stir.
  • pour the entire tempering (tadka) in the lasooni dal. stir.
  • garnish with coriander leaves and serve dal lasooni hot, with steamed basmati rice or a fragrant rice like ambe mohur. you can also serve the lasooni dal tadka with rotis and bread too.
  • you can also add some lemon juice to the dal toward the end, to give a slight tang to dal lasooni.
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how to make lasooni dal

1. add rinsed tuvar dal (arhar dal), onions, garlic, green chilies, turmeric and asafoetida in a 2 litre pressure cooker.

2. add water.

3. pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles till you get a smooth mashable consistency in the dal.

4. mash the dal with a spoon or wired whisk. if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside.

tempering the lasooni dal

5. heat ghee or oil in a small pan. splutter the cumin first.

6. then add garlic.

7. saute the garlic for some seconds. lightly browned garlic is also fine.

8. switch off the flame and add red chili powder, asafoetida/hing and dry fenugreek leaves/kasuri methi. stir.

9. pour the entire tempering or tadka in the lasooni dal. stir.

10. garnish with coriander leaves and serve lasooni dal hot with steamed basmati rice or fragrant rice like ambe mohur. you can also serve this garlic dal tadka with rotis and bread too.

lasooni dal tadka


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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41 comments/reviews

  1. Thank you so much Dassana! Such a simple but wholesome dal! Love the recipe!! I have tried many different recipes for ‘garlic dal tadka’. This turned out to be the best!!!

  2. Tried this last night for dinner. Turned out great. I didn’t add Kasturi Methi as I didn’t have it in stock. Just one observation: even though I added so much Garlic as mentioned in your recipe, I felt my dal lacked a garlicky taste that you would expect from a lahsuni dal. What could I have done wrongly?

    • did you use fresh garlic or the peeled garlic that is available in superstores. fresh garlic will give you a really good garlicky aroma. also the sensitivity to a particular taste and flavor, varies from person to person. for some even this much garlic would be too much. in any garlic based recipe, whenever you feel you are not getting the flavor as per your taste, then add more. in this recipe, some more garlic could have again be tempered in a bit of oil or ghee and added. hope this helps.

  3. Ma’am all ur recipes are mind blowing and all ur recipes tastes delicious. Love ur blog and all ur recipes are easy to cook and more like time savers. Even though there are sanjeev kapoors recipe, tarla dalal recipe etc..but i still prefer ur blog cause all ur recipe require few ingredients and saves a lot of time. Thnk u ma’am.

  4. Dear mam,
    First and d foremost thing I need to say is THANK U very much….
    I hav gone through many website for a recipe even I have tried but sometimes it come to a good recipe and sometimes not…
    Frankly speaking I never knew a cooking until I saw ur website… Even my husband was not happy with my cooking but never blamed…. But Today he was

  5. Hi Dassana
    I am Reshmi….i like garlic n i did try your dish….and it came out just right…thank you so much dear for this recipe. Your recipes looks great. Gonna try more of your recipes 🙂

  6. HI,tried the recipe ..Was simply wonderful.Loved it!I am Deepa …live in Chennai.You efforts are commendable….Will try more and get back to you.Thanks again.

    • I made pizza base at home yday.I baked it at 190°for 20 min with the veggies ,cheese etc.All was fine but I felt the base needed to brown a little more…so I kept it on a hot tawa after the 20 min .Was perfect after that.Can I get the same browning in the oven without burning the topping?pl let me know what I should do…..

      • you can get the same browning in the oven too. for that you need a pizza stone or a baking stone. a baking tray also works well. but you have to heat it at a high temperature, from 200 to 230 degrees celsius. so one has to be careful when removing it from the oven. basically the pizza stone or tray is heated at a high temperature for 10 to 15 minutes. then the pizza is slid into the baking stone. but has to be done carefully. since the baking stone is already hot, the pizza base gets browned well. baking stone is very expensive. so i usually use a baking tray. but i do not make pizzas this way. sometimes i bake naans this way.

  7. Hi Dassana,
    I’m a Népali living abroad and miss récipes back home a lot. Your récipes are really simple , practical and easy to follow. Just one question regarding Daal, I don’t have a pressure cooker at my place so can I use a casserole instead? Also, can I sauté the ingredients ( onions, garlic) instead of mixing together in the daal at the beginning?

    Thanks a lot. will be following your site regularly.

  8. Hi, just wondering if I can use another lentil what do you recommend? Or a combination of lentils?
    Thank-you!

  9. Awesome….!!
    I m thankful to ur site…ur presentation is so easy to follow….specially the pictorial representation…that make it understandable..!!

  10. I am a 38 male, just started to learn cooking, I tried this https://www.vegrecipesofindia.com/dal-fry-how-to-make-prepare-dal-fry-recipe/ and i liked that …cooked 2 times already, i want to learn how to cook all different styles of cooking. Your step by step recipes with pics ,tips and timing etc. makes it easy for people like us to give it a try. Other short recipes i can hardly understand anything. So thank you for your great effort and helping people like us to learn cooking. I am gonna try this one next time when i get time/chance.

    Thanks once again for all the efforts that you put in to post the step by step recipes.

    Regards

  11. I adore your website, and your recipe presentation if so professional, clear, and easy to follow. I made appams today for the first time, and they came out perfectly! Thank you for all of your work.

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