lasooni dal tadka recipe | dal lasooni | garlic dal tadka recipe

Ingredients

for pressure cooking:

• ¾ cup toor dal, rinsed
• ¼ tsp turmeric
• 1 tsp salt
• 1 tsp oil
• 3 cup water

for dal:

• 1 tbsp ghee / clarified butter
• 1 tsp cumin / jeera
• pinch hing / asafoetida
• 3 clove garlic, finely chopped
• 1 chilli, slit
• ½ tsp ginger paste
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• ½ cup water
• 2 tbsp coriander, finely chopped
• 1 tsp lemon juice

for tadka:

• 1 tbsp ghee / clarified butter
• 2 clove garlic, sliced
• 1 dried red chilli, broken
• ¼ tsp kashmiri red chilli powder
• 1 tsp coriander, finely chopped

Steps

1. Put ¾ cup toor dal, ¼ tsp turmeric, 1 tsp salt and 1 tsp oil in a pressure cooker.
2. Pour in 3 cups water and pressure cook for 5 whistles.
3. Once the pressure has settled, use a whisk to mash the dal.
4. In a large kadai, heat 1 tbsp ghee and let 1 tsp cumin and a pinch of hing splutter.
5. Put in 3 clove garlic, 1 chilli and ½ tsp ginger paste, and sauté thoroughly.
6. Put in ¼ tsp turmeric and ½ tsp chilli powder and sauté over low heat.
7. Mix in the pressure-cooked toor dal thoroughly.
8. Use ½ cup water or more to adjust the consistency.
9. Simmer for 2 minutes, or until the dal absorbs the flavor.
10. Mix in 2 tbsp coriander and 1 tsp lemon juice thoroughly.
11. In a small kadai, heat 1 tbsp ghee and sauté 2 clove garlic with 1 dried red chilli.
12. Switch off the heat, then mix in ¼ tsp chilli powder and 1 tsp coriander thoroughly.
13. Pour this tempering over the dal and mix thoroughly.
14. Enjoy the lasooni dal tadka with jeera rice.