Lasooni Dal | Easy Garlic Flavored Dal with tempering

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Lasooni dal recipe with step by step photos – an easy and tasty dal recipe 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 this dal, 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 with Phulka, Jeera rice or steamed Basmati rice. you can also serve an accompanying vegetable dish, Vegetable salad, Mango pickle and papad with it.

How to make lasooni dal

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

rinsed tuvar dal onion garloc chillies in pressure cooker

2. Add water.

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.

Pressure cook the lentils

4. Mash the dal with a spoon or wired whisk. If the dal becomes 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.

Mash the dal with a spoon or wired whisk

Tempering the lasooni dal

5. Heat ghee or oil in a small pan. Splutter the cumin seeds first.

Splutter the cumin seeds in ghee or oil

6. Then add garlic.

add garlic

7. Saute the garlic for some seconds. Lightly browned garlic is also fine.

Saute the garlic for some seconds

8. Switch off the flame and add red chilli powder, asafoetida (hing) and crushed dry fenugreek leaves (kasuri methi). Stir.

add red chilli powder, asafoetida (hing) and crushed dry fenugreek leaves

9. Pour the entire tempering in the lasooni dal. Stir.

add tempering in lasooni

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 dal with roti and bread too. While serving you can drizzle some lemon juice.

lasooni dal tadka
If you are looking for more Dal recipes then do check:

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lasooni dal tadka recipe, garlic dal tadka recipe

Lasooni Dal

4.78 from 9 votes
Dal Lasooni is a mildly spiced, tempered garlic flavored pigeon pea lentils (arhar dal).
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins

Cuisine Indian
Course: Main Course

Servings 4
Units

Ingredients

for cooking lentils

  • 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 - finely chopped
  • ¼ cup finely chopped onions
  • 1 to 2 green chillies - chopped or slit
  • 1 pinch asafoetida (hing)
  • ½ teaspoon turmeric powder
  • salt as required

tempering the lasooni dal

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

for serving

  • ½ to 1 tablespoon chopped coriander leaves - for garnish
  • ½ teaspoon lemon juice or as required - optional

Instructions

cooking lentils

  • Add rinsed tuvar/arhar dal, onions, garlic, green chillies, 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 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 it 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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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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43 Comments

  1. A simple and tasty dal.loved the garlicky flavor.
    Is hing added twice? (as indicated in the method)…Once in the cooker and the other while tempering?..But not included in list of ingredients for cooking dal.4 stars

    1. thanks winnie. yes, hing is added twice. looks like i forgot to add. i will update in the post. thanks for letting me know.

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

  3. 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?

    1. 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.

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