Lasooni Arhar Dal Tadka | Garlic Dal Tadka
Lasooni Arhar Dal Tadka is a super simple and comforting dal. This dal is made with Arhar/ Toor/ Split Pigeon pea topped with a ghee tadka of punchy garlic and hing. Makes a wholesome meal when served with rice or roti.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: Garlic Dal Tadka, garlic tempered dal, Lasooni Arhar Dal Tadka, lasooni dal tadks recipe, tadka dal
Servings: 6 people
Author: Arpita@Gastronomic Bong
- 1 cup toor dal /Arhar dal/ Split Pigeon Pea lentil Clean and wash the dal in cold water
- 1 large Tomato chopped
- 2-3 Green chillies slit
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Sugar/sweetener
- Salt (as per taste)
- Splash of oil
- Fresh coriander leaves chopped
Tempering
- 4-5 large Garlic cloves thinly sliced
- 2 Dried red Chilli
- 1 tsp Cumin seeds
- generous pinch of hing
- 2 tbsp ghee/oil
Add the washed dal in a pressure cooker along with water, chopped tomato, salt and a splash of oil and mix it well. Now cover the lid and pressure cook for 3-4 whistles. Switch off the flame and let the pressure release naturally. The dal should be soft but not mushy.
Now add green chillies, turmeric powder, chilli powder and sugar/sweetener/jaggery to the dal and mix it well.
Heat ghee in a small pan on medium heat, when hot temper it with dried red chillies, cumin seeds, hing and garlic. Saute for 1-2 minutes until the garlic turns golden.
Add it to the boiled dal and give it a good mix..
Bring the dal to a boil. Adjust the consistency of the dal as per your liking. We like it a bit on a thicker side. If you like it thin add more water and bring it boil for 2-3 more minutes. Now check the seasoning and add sugar and salt as per taste. Take it off the heat.
Garnish with chopped coriander leaves and serve it hot with rice or roti.