½ to 1tablespoonchopped coriander leaves- for garnish
½teaspoonlemon juiceor 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.