How to make traditional Lasuni Dal Tadka for lunch at home

Traditional Lasuni Dal Tadka is a classic main course dish, best served with tandoori roti, tawa roti, or naan. Made with toor or moong dal with minimal spices and lots of garlic, it is a protein-rich delight that can be easily made at home. While making the tadka, make sure that you don't burn the garlic cloves completely. During the season, one can also add red or orange carrot chunk into this dal. It adds subtle sweetness to the dal dish and goes well with roti and rice too. Scroll down to read the detailed recipe and tips to follow.

1 cup toor dal, 3 cups water, 1 tsp turmeric, salt to taste, 2 tbsp ghee, 6–8 garlic cloves, 1 tsp cumin seeds, 2 dried red chillies, a pinch of hing, ½ tsp red chilli powder, 1 small tomato, and coriander leaves

Wash and pressure cook dal with water and turmeric for 3–4 whistles until soft.

Once done, use a ladle or whisk, and whisk the cooked dal lightly for a creamy texture. Add salt.

Now, heat ghee in a small pan and add cumin seeds and hing. Let the seeds crackle.

Next, add sliced garlic and sauté until golden brown. Make sure they don't burn.

Add dried red chillies and red chilli powder along with chopped tomato.

Cook for 2 minutes and pour the tadka over the cooked dal.

Garnish with coriander leaves and serve hot with tandoori roti and salad on the side.

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