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.
Time: 30 Mins
- Tuvar Dal or Pigeon Pea – 1 Cup
- Lasoon or Garlic Pods – 8 or 10
- Turmeric – 1/2 tsp
- Red Chilli Powder – 1 tsp
- Asafoetida – A Large Pinch
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Curry Leaves – A Few
- Ghee – 1 tsp
- Salt to Taste
- Pressure cook tuvar dal with 2 cups of water till it is completely mashed.
- Add turmeric and red chilli powder.
- Mix well and set aside.
- Peel the garlic pods and slice into thin slivers or discs.
- In a heavy bottom vessel, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add jeera and stir-fry for 10 seconds.
- Add the garlic and stir-fry till the garlic is light brown.
- Add asafoetida and curry leaves.
- Stir-fry for 10 seconds.
- Add to the dal.
- Add salt.
- Mix well.
- Bring the dal to a simmer.
- Add water if required.
- Serve hot with steamed rice, ghee, and papad churi.
- 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.