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
- 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
Method
- 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.
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.
Looks so flavorful!
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 😉
More power to curry leaves! 😀 😀
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.
Come over anytime…. I just need an excuse (not really) to cook. 🙂
Love the garlic in daal. Feel better soon Aruna.
Love the garlic in daal. Feel better soon, Aruna.
Never tried garlic in Dal but this recipe sounds good and delicious too. Aruna, can I prepare it with chana dal ????
Never tried it with Chana Dal, Jayeeta. It was ok with Moong Dal.
Thanks for the information Aruna. 🙂
Lovely! Hope you’re feeling better xx
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!
Love it! Hope u’ve recovered.. 🙂
Hey! I was just thinking of your chettinad mushroom curry. I am back to normal. Thank you for asking.
Glad to know you are alright. 🙂 Perhaps it’s time to prepare it again.. tasty weekend.. 🙂