Lasooni Moong Dal Tadka – Garlicky Yellow Lentils

Lasooni Moong Dal is a nourishing dal infused with the flavours of garlic sizzled in ghee. Simple, tasty and nutritious, garlicky yellow lentils is a fantastic way to add protein to your diet. And perfect for a cold winter day.

Small yellow lentils called moong or mung are used for this Indian Dal recipe. Yellow Moong dal is the easiest dal to cook and it cooks pretty fast. It’s easy on the stomach and it makes for a simple everyday Indian meal with rice and chapati.

Lassoni Moong Dal Recipe:

Moong Dal Tadka is a warm and wholesome dal recipe that requires just a few pantry staples but is packed with flavour. The yellow dal is tempered with fragrant cumin seeds and ghee roasted garlic which results in the perfect plant-based side dish! Simple, filling and so delicious!

To make this garlicky yellow lentils dal, firstly wash the moong dal thoroughly a few time till the water runs clear.

Then place it in a pressure cooker and pour enough water to cover the dal. Add turmeric and boil the dal till it is cooked, about 4-5 whistles on high.

After the pressure releases, open the lid, add salt and blend the cooked dal. (If dal is too thick, then thin it with a few tbsp. of water.) Keep aside.

Meanwhile, peel the garlic cloves and slice them up. Wash and chop the coriander leaves.
Heat a tablespoon of ghee in a pan over medium heat and put in the cumin seeds.

Once they sizzle, drop in the garlic cloves. Fry the garlic till they get a slight colour on them.

Then add red chilli powder and mix well.

Pour in the cooked moong dal.

Simmer over low heat for 1-2 minutes.

Garnish with chopped coriander leaves and remove.

Serve Lasooni Moong Dal with hot bowl of white rice, a wedge of lemon and aloo fry.

If you are searching for more Indian Dal recipes, then do try out Palak Dal and Mango Dahl.

Garlicky Yellow Lentils Recipe details below:

Lehsuni Dal Tadka Recipe

Garlic Dal is one of my favourite comfort foods – you can have it for lunch or dinner served over hot steamed rice or with chapathi and pickle or just slurp it up as a nourishing soup. You can put this lehsuni dal together in a jiffy, thanks to the quick cooking time of yellow lentils.

Course Dinner, Lunch, Vegetarian Side Dish

Cuisine North Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings 2

Calories 243kcal

Author Shil

Ingredients

½ cup split yellow lentils
¼ tsp turmeric
¾ tsp salt
1 ½ - 2 cups water

For dal tempering:

1 tbsp ghee
½ tsp cumin seeds
6 garlic cloves
½ tsp red chilli powder

Instructions

To begin making the Lasooni Moong Dal, first wash the mung dal well and drain the water.
Add the washed dal to a pressure cooker, and sprinkle turmeric powder. Pour in sufficient water into the cooker and cook the moong dal for 4 to 5 whistles on high. Then turn off the heat.
Allow the pressure to come down, and then remove the lid. Lightly mash the moong dal and add salt to taste. Adjust the dal consistency to your liking.
In the meantime, slice the garlic cloves and chop up the coriander leaves.
Heat some ghee in a pan over medium heat. Once heated add cumin seeds and saute for 1-2 seconds. Then add the garlic cloves and roast for about a minute until lightly golden brown.
Next add red chilli powder and mix well.
Pour in the moong dal and combine all the ingredients well.
Simmer on low heat for a couple of minutes, taking care to stir the dal every now and then or else it may get burnt.
Turn off the heat and garnish the garlic dal with coriander leaves.
Serve Moong dal with rice or phulkas with aloo sabji.