If there’s one dish that feels like a warm hug after a long day, it’s Lahsooni Dal Tadka. It’s that golden bowl of comfort loaded with ghee, fragrant garlic, and gentle Indian spices that makes you close your eyes with the first bite. This dal isn’t just food, it’s nostalgia. It’s what you crave on a cozy night with hot rice or flaky rotis.
The best part? You can whip it up in 30 minutes using simple pantry staples. Let’s bring that restaurant-style aroma into your kitchen today.
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Ingredients and Their Purpose
Before diving into the recipe, here’s what you’ll need and why each ingredient matters.
- Toor dal (arhar dal): The heart of the dish. It gives that creamy, nutty base that defines a classic Indian dal.
- Turmeric (haldi): Adds warmth, earthy flavor, and its signature yellow hue while offering anti-inflammatory benefits.
- Tomato: Brings tanginess that balances the richness of the ghee and garlic.
- Garlic (lahsoon): The star of the show. When fried in ghee, it turns golden and infuses the dal with that unmistakable toasty aroma.
- Ghee: Adds depth and luxurious flavor that complements the tadka beautifully.
- Cumin seeds (jeera) and hing (asafoetida): Boost digestion and round out the flavor profile with subtle spice and aroma.
- Dry red chili and green chili: Offer the perfect kick, striking a balance between heat and smokiness.
Lahsooni Dal Tadka : Photo Gallery
Step-by-Step Cooking Method
- Cook the Dal
Wash the toor dal thoroughly until the water runs clear. Combine it with water, turmeric, salt, chili powder, green chili, and tomato in a pressure cooker. Cook until soft—about one whistle on high, then simmer on low for 10 minutes. Once done, let the steam release naturally. Mash the tomato right in the cooker and whisk the dal to a smooth, creamy texture. - Prepare the Tadka (Tempering)
Heat ghee in a small heavy-bottomed pan. Drop in the dried red chili first—let it sizzle just enough to release aroma. Then add cumin seeds and hing. In the final step, toss in the sliced garlic and cook until it turns golden—it should smell heavenly but not burnt. - Combine
Immediately pour the sizzling tadka over the cooked dal. The sound and smell are half the joy! Mix gently to combine the smoky, garlicky ghee with the creamy dal. - Serve Hot
Pair it with steaming basmati rice, jeera rice, or soft chapatis. Add a dash of lemon juice or a sprinkle of fresh coriander for an extra burst of freshness.
Secrets for the Perfect Lahsooni Tadka
- Don’t rush the garlic. Cook it until it’s golden—burnt garlic can ruin the flavor.
- Make sure your ghee is hot before adding the spices; it helps release their aroma instantly.
- If your dal thickens as it cools, stir in a splash of hot water to restore the velvety texture.
- The tadka must sizzle when poured—this ensures the flavors bloom properly.
- For extra indulgence, add a small dollop of ghee right before serving.
These small touches make all the difference between a regular dal and a truly restaurant-style Lahsooni Dal Tadka.
Serving Suggestions and Variations
Garlic Dal Tadka tastes best with steamed rice, jeera rice, or whole wheat phulkas. You can also enjoy it as a light comfort meal with papad and a drizzle of lemon juice.
Feeling experimental?
- Add a handful of spinach or methi leaves for a power-packed twist.
- Swap toor dal for a moong or masoor dal blend for a lighter texture.
- A spoonful of roasted garlic on top makes it irresistible for garlic lovers.
This dal pairs beautifully with simple sides like jeera aloo or a cucumber salad.
FAQs
1. Can I use moong dal instead of toor dal?
Yes, moong dal makes a lighter version. The taste is slightly different but equally satisfying.
2. What if I don’t have a pressure cooker?
You can cook the dal in a covered pot; it’ll just take longer (about 30–35 minutes) until the lentils are soft.
3. Is it necessary to add hing (asafoetida)?
No, but it enhances flavor and aids digestion, especially when using dals.
4. Can I make this vegan?
Absolutely. Just replace ghee with sunflower oil or vegan butter for similar results.
5. Why is my garlic turning bitter?
You probably cooked it too long. Keep the heat medium and remove it when it’s just golden.
6. Can I store leftover Garlic Dal Tadka?
Yes, refrigerate for up to 2 days. Reheat with a splash of water and a tiny pat of ghee for fresh flavor.
7. What gives restaurant dal its smoky flavor?
Some chefs use a “dhungar” (smoking) method briefly exposing the dal to burning charcoal covered in ghee, to infuse that signature aroma.
Equipment
- 1 Pressure cooker
- 1 Heavy-bottomed pan for tempering
- 1 Ladle or whisk for mashing
Ingredients
For Boiling the Dal
- 1/2 cup toor dal arhar dal/pigeon pea lentils
- 1 green chili hari mirch
- 1/4 teaspoon red chili powder lal mirch powder
- 1/2 teaspoon turmeric haldi
- 1 small tomato halved
- 1 teaspoon salt
- 2 cups water
For the Tadka (Tempering)
- 1 tablespoon ghee clarified butter
- 1/2 teaspoon cumin seeds jeera
- 1 no whole dry red chili broken
- 1/4 teaspoon asafoetida hing
- 4 no large garlic cloves sliced
Instructions
Cook the Dal
- Wash the toor dal 3-4 times, changing water until it runs clear.
- Add washed dal to pressure cooker with 2 cups water. Add turmeric, salt, red chili powder, green chili, and halved tomato to the cooker.
- Pressure cook for 1 whistle on high heat, then reduce to low and simmer for 10 minutes.
- Allow pressure to release naturally, then remove lid.
- Mash the tomato with back of ladle and whisk dal until smooth and creamy.
Prepare the Tadka
- Heat ghee in a small pan over medium heat.
- Add broken red chili and fry for a few seconds until aromatic.
- Add cumin seeds and asafoetida, let cumin crackle for 2-3 seconds.
- Add sliced garlic and fry until golden brown and fragrant.
- Pour the hot tempering immediately over the cooked dal.
- Mix gently and serve hot with chapati or rice.
Notes
Don’t burn the garlic – it should be golden, not brown. Add hot water if dal becomes too thick. The tadka should sizzle when poured over dal for best flavor
