Monday, September 29, 2008

Lahsuni Dal (Orange Lentil With Garlic)

Made with masoor dal (orange lentils), this dish is simple and becomes more tasty when cooked with garlic.

  • 1 cup masoor dal (Orange Lentil)
  • 4-5 big cloves of garlic finely chopped
  • 1 tbsp cooking oil
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2 green chilies finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 3 tbsp ghee (clarified butter)
  • 2 dry red chilies whole
  • ½ tsp asafetida
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds

  • Wash dal thoroughly; mix with 3 cups of water, cooking oil, turmeric powder, red chili powder, salt and chopped garlic. Cook in pressure cooker or in a deep pan till lentil is soft.
  • Heat ghee in another small pan. Add cumin seeds and mustard seeds. When spluttering stops add dry red chili and asafetida. Add immediately chopped onion and tomato and fry till the tomato is pulpy. Turn off the fire.
  • Add this ghee and spice mixture to the boiled dal and mix well.
  • Garnish with chopped cilantro leaves and serve hot with roti or rice and vegetable or meat.


Dal will cook well, if you add a little sesame oil while cooking.

Do You Know?

Orange/Split Red lentils are cooked without soaking and are easy to digest. In India they are called Massor dal . They have a dark, earthy flavor and a creamy texture.

These lentils pair well with tomatoes and kheema/ground red meats, sausages, and may be served on their own as a side dish, or incorporated into soups, stews, salads, and Indian dal.

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