lasooni dal tadka recipe, how to make garlic dal tadka | lasuni dal recipe

4.86 from 7 votes

lasooni dal tadka recipe - mildly spiced, tempered garlic flavored pigeon pea lentils/arhar dal.

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lasooni dal tadka recipe with step by step photos – an easy version of dal tadka with flavors of garlic in it. the lasuni 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 rotis, jeera rice or steamed basmati rice. you can also serve an accompanying vegetable dish, salad, pickle and papad with it.

if you are looking for more dal recipes then do check arhar dal fry, katachi amti, amti dal, moong dal fry and restaurant style dal tadka recipe.

lasooni dal tadka recipe below:

lasooni dal tadka recipe, garlic dal tadka recipe
4.86 from 7 votes
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lasooni dal tadka recipe | garlic dal tadka recipe

lasooni dal tadka recipe - mildly spiced, tempered garlic flavored pigeon pea lentils/arhar dal.

course main course
cuisine indian
prep time 20 minutes
cook time 5 minutes
total time 25 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

for cooking the dal:

  • 1 cup arhar dal (pigeon pea lentils or tuhar dal)
  • 2.75 to 3 cups water for pressure cooking the lentils
  • 1.5 tablespoon 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 tablespoon ghee
  • ½ teaspoon kashmiri red chilli powder
  • pinch of asafoedita (hing)
  • ½ teaspoon dry fenugreek leaves (kasuri methi)

how to make recipe

cooking dal:

  1. add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida/hing in the pressure cooker.
  2. add water. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency.
  3. mash the dal with a spoon or wired whisk. 

  4. 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 lasooni dal tadka:

  1. heat ghee or oil in a small pan. splutter the cumin first.
  2. then add garlic. saute the garlic for some seconds. a light brown garlic is also fine.
  3. switch off the flame and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). stir.

  4. pour the entire tempering (tadka) in the lashuni dal. stir.

  5. garnish with coriander leaves and serve lasooni dal tadka 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.
  6. you can also add some lemon juice to the dal toward the end, to give a slight tang.

step by step lasooni dal tadka recipe:

1. add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida in the pressure cooker.

2. add water.

3. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency.

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.

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/tadka in the lasuni dal. stir.

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

lasooni dal tadka

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

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 surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


41 thoughts on “lasooni dal tadka recipe, how to make garlic dal tadka | lasuni dal recipe

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  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!!!

    • Welcome Prajakti. Glad to know that you liked this garlic dal tadka recipe.

  2. can we replace hing with any other spice?

    • just skip it. there is no substitute for hing.

  3. Beautiful can you do in every week send meme a new recipe

  4. 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.