LASOONI DAL TADKA
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tuvar dal/pigeon pea lentils – 1 cup
  • Onions – 1 finely chopped
  • Garlic – 2 tbsp
  • Green chillies – 2 chopped
  • Turmeric – 1 tsp
  • Asafetida/hing – pinch
  • Salt – as needed
  • Water – 3 cups for pressure-cooking the lentils [For tempering]
  • Ghee – 1.5 tbsp
  • Garlic – 1 tbsp finely chopped
  • Cumin powder – 1tsp
  • Red chilli powder – 1 tsp
  • Garam masala – 1 tsp
  • Coriander leaves - 1 tbsp finely chopped for garnish
  • Lemon – squeeze a little for garnish
Instructions
  1. Add washed tuvar dal, onions, garlic, green chillies, turmeric, little salt and asafetida in the pressure cooker with water.
  2. Pressure-cook the lentils for 10 whistles till you get a mashable smooth consistency.
  3. When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Add chopped garlic. Sauté the garlic for a minute till it becomes lightly browned. Add red chilli and sauté for few seconds.
  5. Switch off the flame, add red chilli powder,cumin powder, asafetida/hing, garam masala and dry methi leaves. Stir and pour the entire tempering on the dal.
  6. Garnish with chopped coriander and squeeze lemon. Check for salt and serve lasuni dal tadka hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Notes
1. When you boil the dal, just add little salt. Yu can always add salt later when you taste and when needed.
2. If the gravy is thick, and id you want it more in liquid form, you can add water and boil for two minutes.
3. You can use ghee/oil for tempering. But ghee gives great flavors to dal but. Sometimes I use oil too.
Recipe by Relish The Bite at https://www.relishthebite.com/lasooni-dal-tadka-tempered-lentils/