For all dal tadka and garlic fans, here’s a recipe that combines the awesomeness of both lentils and garlic in it. This is an easy and tasty Lasooni Dal Tadka recipe with flavors of garlic in it. This Dal Lasooni is made from toor dal or arhar dal (pigeon pea lentils). Various kinds of Dal Recipes or lentil based dishes are made in the Indian cuisine. With this recipe, you can bring in a variation to your everyday lentil dish pairings with rice or roti or chapati or phulka.
About Lasooni Dal Tadka
If you prefer and are fond of garlic in your food, then you will definitely love this Lasooni Dal Tadka recipe. It is a delightful variation of the classic Dal Tadka, infused with the aromatic flavors of garlic (lasoon or lehsun) that add a distinct punch to this beloved Indian dish.
The dish typically features a lentil or combination of lentils, such as split pigeon peas or yellow lentils (moong dal), cooked to a creamy consistency and tempered with some spices.
Lasoon or Lehsun refers to garlic and Dal is the generic name for lentils. In the Indian context, it also refers to the soupy curried dish made with any lentils like Moong Dal or Chana dal etc.
This particular lentil preparation has more garlic added to it than the usual traditionally made dal variants. Which results in an absolutely flavorful and tasty dal with those nutty garlicky flavors.
Unless required to make a no onion, no garlic version, more than often, I end up adding garlic and onions in the lentils I prepare at home. In this recipe of Garlic Dal too, there’s a lot of garlic added both while cooking the lentils and tempering.
What sets Lasooni Dal Tadka apart is its emphasis on garlic, which is used generously to create a robust and flavorful dish.
The garlic is sautéed until golden brown and fragrant before being added to the lentils, imparting a rich, nutty flavor that complements the earthy notes of the lentils.
Usually, when I make this Lasooni Dal, I don’t add any tangy ingredient like tomato or lemon juice. If you prefer a slight tang, then you can add some lemon juice, once the dal is made. If adding tomatoes, then just add them while pressure cooking the lentils.
Lasooni Dal is served hot with Steamed Basmati Rice or Jeera Rice or Indian flatbreads like Phulka or naan. You can also serve an accompanying vegetable dish, Vegetable Salad or Mango Pickle or papad with it.
This is a comforting and nutritious dish that showcases the wonderful blend of spices and the distinctive flavor of garlic, making it a favorite among dal lovers and a must-try for anyone exploring Indian cuisine.
Step-by-Step Guide
How to make Lasooni Dal
Cooking Lentils
1. Add the following ingredients in a 2-liter stovetop pressure cooker:
- ½ cup rinsed pigeon pea lentils (tur dal/tuvar dal)
- ¼ cup finely chopped onions
- 1 to 1½ tablespoons finely chopped garlic
- 1 to 2 chopped or slit green chilies
- ½ teaspoon turmeric powder
- 1 pinch asafoetida
2. Add 1½ to 1¾ cups water.
3. Pressure cook the lentils on medium heat for 8 to 9 whistles or 10 to 11 minutes or till you get a smooth and mashable consistency in the dal.
Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils for their doneness. They must be softened really well.
4. Mash the dal with a spoon or wired whisk. Season with salt. Stir and keep aside.
If the dal becomes too thick, you can add some hot water and make it to medium consistency. You can also have a thick consistency of this dal, if you prefer.
Tempering
5. Heat 1½ to 2 tablespoons ghee or oil in a small pan. Splutter ½ teaspoon cumin seeds first.
6. Then, add 1 teaspoon finely chopped garlic.
7. Sauté the garlic for some seconds. Lightly browned garlic is also fine.
8. Turn off the heat and add ½ teaspoon red chilli powder, 1 pinch asafoetida and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir and mix.
9. Pour the entire tempering in the Lasooni Dal. Mix very well.
10. Garnish with coriander leaves and serve Lasooni Dal Tadka hot with steamed basmati rice or a fragrant rice like ambe mohur.
You can also pair this Garlic Dal with any other variety of non-sticky white rice or brown rice.
It also pairs nicely with roti, paratha or bread. While serving, you can drizzle some lemon juice if you like.
More Dal Recipes To Try!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Maharashtrian Food
Dal (Lentils) & Legumes
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Lasooni Dal Tadka (Garlic Dal)
Lasooni Dal Tadka is a mildly spiced and tempered, garlic flavored lentil dish that is made with toor dal or arhar dal (pigeon pea lentils), garlic, onions, herbs and spices. Unlike other lentil recipes, Dal Lasooni features more garlic for that nutty, aromatic garlicky flavor.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Prevent your screen from going dark while making the recipe
Cooking lentils
Rinse the tur dal in water 3 to 4 times. Drain all the water from the lentils.
Add rinsed lentils, onions, garlic, green chillies, turmeric and asafoetida/hing in a 2 litre stovetop pressure cooker.
Add water. Pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles on medium heat until you get a smooth mashable consistency in the dal.
Let the pressure drop naturally in the cooker. Then open the lid.
Check the cooked lentils. Mash the dal with a spoon or wired whisk.
- If the dal become very thick, you can add some hot water and make it medium consistency. You can also have a thick consistency in the lentils if you prefer. Season with salt. Stir to mix and set aside.
Making Lasooni Dal
Heat ghee or oil in a small pan. Splutter the cumin first on low to medium-low heat.
Then add garlic. Sauté the garlic for some seconds, stirring often. A lightly browned garlic is also fine.
Turn off the heat and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). Stir and mix.
Pour the entire tempering in the prepared dal. Stir and mix again.
Garnish with coriander leaves and serve Lasooni Dal hot, with steamed basmati rice or any variety of non-sticky rice. You can also serve it with roti and bread.
You can also add some lemon juice to the dal once cooked, to make it slightly tangy.
- You could also make this Garlic Dal recipe with yellow moong lentils or chana dal. Keep in mind the water requirement and cooking time will vary according to the type of lentils you use.
- The tur dal can be soaked in water for 30 minutes to an hour prior to cooking them. Make a note that the cooking time reduces for soaked lentils.
- Keep the garlic quantity as mentioned in the recipe for a flavorful garlicky dal. You can reduce it slightly, but do not increase it.
- The lentils have to be softened completely after cooking and must get mashed easily.
- Adjust the consistency of the Dal Lasooni by adding less or more water.
Nutrition Facts
Lasooni Dal Tadka (Garlic Dal)
Amount Per Serving
Calories 125 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 14mg5%
Sodium 353mg15%
Potassium 46mg1%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 86IU2%
Vitamin B1 (Thiamine) 0.02mg1%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.1mg1%
Vitamin B6 0.1mg5%
Vitamin C 3mg4%
Vitamin E 0.1mg1%
Vitamin K 1µg1%
Calcium 27mg3%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 11mg1%
Zinc 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
This Lasooni Dal recipe from the archives was first published on July 2014. It has been updated and republished on May 2024.
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