Lasooni Dal (Garlicky Lentils)

Lasooni Dal or Garlicky Lentils
Lasooni Dal or Garlicky Lentils

For the past 2 weeks, for some strange reason, I have been under the weather. I say some strange reason because, as a rule, I don’t fall ill, and even when I do, I recover very fast. It is after almost 2 decades that I have been ill for over 10 days.

Anyway, enough of the sad story. The by-product of this was this intense desire to eat dal in all its forms. I made mango dal, thotakura pappu, simple mudda pappu, dal fry…. Today, I wanted something different and made Lasooni Dal.

I first fell in love with Lasooni Dal at Shvatra, the vegetarian restaurant run by the Bhagat Tarachand group.

I will wax eloquent on Bhagat Tarachand in a separate post. 🙂

When I go to Shvatra, my menu is almost always Lasooni Dal, Papad Churi, and Jalebi with Rabdi. Simple and soul-satisfying.

Today, I was craving Lasooni Dal and so made it.

Serves: 4

Time: 30 Mins

Ingredients

  1. Tuvar Dal or Pigeon Pea – 1 Cup
  2. Lasoon or Garlic Pods – 8 or 10
  3. Turmeric – 1/2 tsp
  4. Red Chilli Powder – 1 tsp
  5. Asafoetida – A Large Pinch
  6. Mustard Seeds – 1 tsp
  7. Cumin Seeds – 1 tsp
  8. Curry Leaves – A Few
  9. Ghee – 1 tsp
  10. Salt to Taste

Method

  1. Pressure cook tuvar dal with 2 cups of water till it is completely mashed.
  2. Add turmeric and red chilli powder.
  3. Mix well and set aside.
  4. Peel the garlic pods and slice into thin slivers or discs.
  5. In a heavy bottom vessel, heat the ghee.
  6. Add the mustard seeds and wait till they splutter.
  7. Add jeera and stir-fry for 10 seconds.
  8. Add the garlic and stir-fry till the garlic is light brown.
  9. Add asafoetida and curry leaves.
  10. Stir-fry for 10 seconds.
  11. Add to the dal.
  12. Add salt.
  13. Mix well.
  14. Bring the dal to a simmer.
  15. Add water if required.
  16. Serve hot with steamed rice, ghee, and papad churi.

Disclaimer

  • I must admit I have never seen mustard seeds or curry leaves in Shavtra’s dal. But, my South Indian heart does not accept any tadka that does not have these two.

17 thoughts on “Lasooni Dal (Garlicky Lentils)

  1. Hope you are recovering. Even I cannot have a curry without mustard seeds floating on it.This dal will surely put you in good health and spirits! Get well faster!
  2. Awww sorry to hear ur not well..lotsa get well hugs to you 😘 i love everything garlicky and this dhal sounds super delicious..with winter well and truly kicking here in Canberra this sounds just perfect for it! Oh and I’m still waiting for my invite to dinner 😜but I’ll let you recover first..rest up good.
  3. I love garlic. I love daal. This looks like a winner to me. Oh and my Pakistani self also knows that curry leaves make all daals better. It is a Fact ;)

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.