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.
Servings: 2
Calories: 243kcal
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.