Lasooni Dal Tadka (Garlic Dal)
For all dal tadka and garlic fans, here’s a recipe that combines the awesomeness of both lentils and garlic in it. This is an easy and tasty Lasooni Dal Tadka recipe with flavors of garlic in it. This Dal Lasooni is made from toor dal or arhar dal (pigeon pea lentils). Various kinds of Dal Recipes or lentil based dishes are made in the Indian cuisine. With this recipe, you can bring in a variation to your everyday lentil dish pairings with rice or roti or chapati or phulka.
About Lasooni Dal Tadka
If you prefer and are fond of garlic in your food, then you will definitely love this Lasooni Dal Tadka recipe. It is a delightful variation of the classic Dal Tadka, infused with the aromatic flavors of garlic (lasoon or lehsun) that add a distinct punch to this beloved Indian dish.
The dish typically features a lentil or combination of lentils, such as split pigeon peas or yellow lentils (moong dal), cooked to a creamy consistency and tempered with some spices.
Lasoon or Lehsun refers to garlic and Dal is the generic name for lentils. In the Indian context, it also refers to the soupy curried dish made with any lentils like Moong Dal, Toor Dal or Chana Dal etc.
This particular lentil preparation has more garlic added to it than the usual traditionally made dal variants. Which results in an absolutely flavorful and tasty dal with those nutty garlicky flavors.
Unless required to make a no onion, no garlic version, more than often, I end up adding garlic and onions in the lentils I prepare at home. In this recipe of Garlic Dal too, there’s a lot of garlic added both while cooking the lentils and tempering.
What sets Lasooni Dal Tadka apart is its emphasis on garlic, which is used generously to create a robust and flavorful dish.
The garlic is sautéed until golden brown and fragrant before being added to the lentils, imparting a rich, nutty flavor that complements the earthy notes of the lentils.
Usually, when I make this Lasooni Dal, I don’t add any tangy ingredient like tomato 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 while pressure cooking the lentils.
Lasooni Dal is served hot with Steamed Basmati Rice or Jeera Rice or Indian flatbreads like Phulka or naan. You can also serve an accompanying vegetable dish, Vegetable Salad or Mango Pickle or papad with it.
This is a comforting and nutritious dish that showcases the wonderful blend of spices and the distinctive flavor of garlic, making it a favorite among dal lovers and a must-try for anyone exploring Indian cuisine.
How to make Lasooni Dal Tadka
Cooking Lentils
1. Add the following ingredients in a 2-liter stovetop pressure cooker:
- ½ cup rinsed pigeon pea lentils (tur dal/tuvar dal)
- ¼ cup finely chopped onions
- 1 to 1½ tablespoons finely chopped garlic
- 1 to 2 chopped or slit green chilies
- ½ teaspoon turmeric powder
- 1 pinch asafoetida
2. Add 1½ to 1¾ cups water.
3. Pressure cook the lentils on medium heat for 8 to 9 whistles or 10 to 11 minutes or till you get a smooth and mashable consistency in the dal.
Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils for their doneness. They must be softened really well.
4. Mash the dal with a spoon or wired whisk. Season with salt. Stir and keep aside.
If the dal becomes too thick, you can add some hot water and make it to medium consistency. You can also have a thick consistency of this dal, if you prefer.
Tempering
5. Heat 1½ to 2 tablespoons ghee or oil in a small pan. Splutter ½ teaspoon cumin seeds first.
6. Then, add 1 teaspoon finely chopped garlic.
7. Sauté the garlic for some seconds. Lightly browned garlic is also fine.
8. Turn off the heat and add ½ teaspoon red chilli powder, 1 pinch asafoetida and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir and mix.
9. Pour the entire tempering in the Lasooni Dal. Mix very well.
10. Garnish with coriander leaves and serve Lasooni Dal Tadka hot with steamed basmati rice or a fragrant rice like ambe mohur.
You can also pair this Garlic Dal with any other variety of non-sticky white rice or brown rice.
It also pairs nicely with roti, paratha or bread or Naan. While serving, you can drizzle some lemon juice if you like.
Step by Step Photo Guide Above
Lasooni Dal Tadka (Garlic Dal)
Ingredients
For Cooking Lentils
- ½ cup arhar dal (pigeon pea lentils or tuvar dal/tur dal)
- 1.5 to 1.75 cups water – for pressure cooking the lentils
- 1 to 1.5 tablespoons garlic – peeled & finely chopped
- ¼ cup onions – finely chopped
- 1 to 2 green chillies – chopped or slit
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- salt as required
For Tempering
- 1 teaspoon garlic – peeled & finely chopped
- ½ teaspoon cumin
- 1.5 to 2 tablespoons ghee
- ½ teaspoon kashmiri chilli powder or sweet paprika
- 1 pinch asafoedita (hing)
- ½ teaspoon dry fenugreek leaves – crushed, (kasuri methi)
For serving
- 1 to 2 tablespoons coriander leaves – chopped, for garnish
- ½ teaspoon lemon juice or add as required – optional
Instructions
Cooking lentils
- Rinse the tur dal in water 3 to 4 times. Drain all the water from the lentils.
- Add rinsed lentils, onions, garlic, green chillies, turmeric and asafoetida/hing in a 2 litre stovetop pressure cooker.
- Add water. Pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles on medium heat until you get a smooth mashable consistency in the dal.
- Let the pressure drop naturally in the cooker. Then open the lid.
- Check the cooked lentils. Mash the dal with a spoon or wired whisk.
- If the dal become very thick, you can add some hot water and make it medium consistency. You can also have a thick consistency in the lentils if you prefer. Season with salt. Stir to mix and set aside.
Making Lasooni Dal
- Heat ghee or oil in a small pan. Splutter the cumin first on low to medium-low heat.
- Then add garlic. Sauté the garlic for some seconds, stirring often. A lightly browned garlic is also fine.
- Turn off the heat and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). Stir and mix.
- Pour the entire tempering in the prepared dal. Stir and mix again.
- Garnish with coriander leaves and serve Lasooni Dal hot, with steamed basmati rice or any variety of non-sticky rice. You can also serve it with roti and bread.
- You can also add some lemon juice to the dal once cooked, to make it slightly tangy.
Dassana’s Notes
- You could also make this Garlic Dal recipe with yellow moong lentils or chana dal. Keep in mind the water requirement and cooking time will vary according to the type of lentils you use.
- The tur dal can be soaked in water for 30 minutes to an hour prior to cooking them. Make a note that the cooking time reduces for soaked lentils.
- Keep the garlic quantity as mentioned in the recipe for a flavorful garlicky dal. You can reduce it slightly, but do not increase it.
- The lentils have to be softened completely after cooking and must get mashed easily.
- Adjust the consistency of the Dal Lasooni by adding less or more water.
Nutrition
This Lasooni Dal recipe from the archives was first published on July 2014. It has been updated and republished on May 2024.
I made this one time, it was delicious! But i made this without pressure cooker and the lentils took a really long time to cook. I used a blend of tur dal and moong dal. Any tips for that?
Glad you liked the recipe.
Without a pressure cooker, lentils will take longer to cook. You can soak the toor dal and moong dal for about 30 to 45 minutes first. This helps them cook faster.
Also simmer them in enough water on low heat. Moong dal cooks quicker, while toor dal takes more time.