Ingredients
Method
- Wash and pressure cook toordal & yellow moong dal until 4-5 whistle.
- In a kadhai, heat oil. Add mustard seeds, and cumin seeds and let them sizzle for a minute. Add hing (asafoetida), roughly crushed garlic & dry red chillies. Saute for a minute till the raw smell of garlic fades away.
- Add finely chopped onions and cook till translucent.
- Once onions are translucent add finely chopped tomatoes, and cook till tender.
- Add turmeric powder, red chilli powder, coriander powder, & garam masala powder.
- Mix all the masala well, add little water to incorporate the masalas into the onion-tomato mixture. Saute for a minute.
- Add the cooked dal.
- Add water and adjust the consistency of the dal as per your preference.
- Add salt and jaggery (optional) and mix well. Check for seasoning at this stage.
- Let the dal boil for 5-10 minutes on medium flame. Stir occasionally.
For Lasooni Tadka (Garlic Tadka)
- In a tadka pan, heat 2-3 tablespoons of oil, add cumin seeds and let them sizzle, add 5-6 chopped garlic and Kashmiri red chilli powder.
- Add this lasooni tadka to the dal. Add finely chopped coriander leaves.
- Lasooni tadka dal is ready.
- Serve it with paratha, naan, roti or jeera rice. While serving sprinkle lemon juice.