Lehsuni Dal tadka is a comforting dish with strong flavors from garlic and made using pigeon peas split lentil. Lehsun means garlic and dal is just another name for dried pulse (lentils). Lentils and legumes are good source of fiber and proteins. So, it is important you include them in your daily diet. I enjoy all comforting food and love to cook. This reason is enough for me to make some lehsuni dal tadka.
I usually gather all ingredients before start making the dish. It saves time especially when you are multitasking in the morning getting your kid ready for school, packing lunch for hubby etc. Watch this quick video to make Lehsuni Dal Tadka:
You can serve dal with flat bread or rice. I enjoyed Lehsuni Dal Tadka today with Vegetable pilaf and lassi.
- Toor Dal/yellow split pigeon peas – 1 cup
- 1 Onion (finely chopped)
- 2 Tomatoes (finely chopped)
- Garlic cloves – 10
- Jeera/Cumin seeds – 1 tsp
- Green Chilli – 2 (sliced)
- Turmeric powder – ½ tsp
- Kasoori Methi/Dried fenugreek leaves – 1 tsp
- Coriander Leaves for garnishing
- Lemon - 1 (small one)
- Salt to taste
- Vegetable Oil – 1 tbsp
- Ghee - 1 tbsp
- Clean and soak dal and in some water for 30 minutes. Drain water and keep it ready.
- Pressure cook with 2+1/4 cup of water and turmeric powder.
- Mash the dal nicely and set aside.
- Heat 1 tbsp oil and saute onions till translucent.
- Add chopped tomatoes, green chilies, 4 chopped garlic and saute for 2 minutes.
- Add cooked dal, salt, kasuri methi and let it simmer for few minutes. Add extra water if you feel its too thick.
- Add ghee in a small frying pan and when ghee is warm, add cumin seeds and 6 chopped garlic. Add this tempering in the dal, add juice of 1 lemon, and mix well.
- Garnish coriander leaves and enjoy.