Garlic Moong Dal | Lasuni or Lasooni Moong Dal Tadka Recipe

Lasooni dal is an easy version of moong dal tadka with flavors of garlic. It is a quick and easy version of making dal tadka and you can serve along with rice and phulka or tawa roti. Moong dal is one of the best vegetarian superfoods for everyone. Yellow Moong dal is extremely light and easy to digest. Moong dal is packed of protein source and low carbs compare to other dals.

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Why Lasooni or Garlic Tadka in Dal?

The aroma of tempering or tadka in dal can make you salivate from a distance because of flavors of Indian spices and ghee. You can add cumin seeds, carom seeds, mustard seeds, dry red chilies, curry leaves, hing and garlic in tadka. Ghee is known for its high saturated fat content which is good for health.

The main ingredient in garlic is allicin, which has antibacterial, antivirus, antifungal, and antioxidant properties, and are very good for keeping your body healthy.

Garlic is a great food for heart health. It helps blood flow, lowers cholesterol, and stops heart disease. It also slows atherosclerosis, the hardening of the arteries, which can lead to heart attack or stroke.

 

Why We Should Include Moong Dal in Our Diet?

Moong Dal beans are split in half and peeled, so they are flat and rounded in side. They are quick in cooking and easy to digest.

Moong dal is good source of proteins. A 100 gm serving of moong dal can provide you with 24 gm protein. They are rich source of dietary fiber and other nutrients.

Moong dal is rich in potassium, calcium, folate and other members of the vitamin B complex. All B vitamins help your body break down carbohydrates into glucose, to produce usable fuel for your body. Moong dal also contains some vitamin E, C and K.

 

 

Check some other Dal recipes here,  Dal Dhokli, Dal Makhani, Dalma, Dal Shorba, and Sprouted Moth and Palak Curry and More

 

Ingredients for Garlic Moong Dal Recipe:

1 Cup Yellow Moong Dal

1/2 Cup Onion, Finely Chopped

1/2 Cup Tomatoes, Finely Chopped

2 Green Chilies, Chopped

2 Tbsp. Ginger, Finely Chopped

2 Tbsp. Garlic, Finely Chopped

3 Tbsp. Desi Ghee

1 Tsp. Cumin Seeds

1/2 Tsp. Red Chili Powder

1/2 Tsp. Black Pepper Powder

1/2 Tsp. Raw Mango Powder

1 Tsp. Coriander Powder

1/2 Tsp. Garam Masala

1 Bay Leaf

Salt to Taste

1 Tsp. Turmeric Powder

2 Tbsp. Coriander Leaves, For Garnishing

For Tempering

1/2 Tsp. Cumin Seeds

1 Tbsp. Ghee

2 Whole Dried Red Chilies

1 Tbsp. Garlic

 

How to Make Garlic Moong Dal:

Wash and soak the dal in water for 30 minutes. Drain the water and transfer the dal into a pressure cooker with salt, turmeric powder and 500ml water.  Cover it with lid and cook until to two-three whistles. Remove from the heat and keep aside.

Heat the ghee in non-stick wok or pan. Add cumin seeds, asafoetida, garlic and ginger and stir for 2 minutes till to golden brown. Add onion and green chilies and fry till translucent. Add tomatoes and saute until its mashy and soft. Add red chili powder, black pepper powder, garam masala, amchoor, coriander powder and mix well. Cook for 5 minutes on medium heat. Add ½ cup of water and mix well. Add the cooked dal in it and mix well. Cook again for 5-6 minutes on medium heat. Add chopped coriander leaves and remove from the heat.

Heat the ghee in tadka pan, add cumin seeds, dry red chilies and chopped garlic and cook until to golden brown in color. Pour the tempering over the dal. Serve hot moong dal with rice or roti.

 

 

5 from 4 votes
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Lahsooni Moong Dal Recipe

Lahsuni dal tadka is quick and tasty version of moong dal in dhaba style.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg

Ingredients

Ingredients for Garlic Moong Dal

  • 1 Cup Yellow Moong Dal Soaked
  • 1/2 Cup Onion Finely Chopped
  • 1/2 Cup Tomatoes Finely Chopped
  • 2 Green Chilies Chopped
  • 2 Tbsp. Ginger Finely Chopped
  • 2 Tbsp. Garlic Finely Chopped
  • 3 Tbsp. Desi Ghee
  • 1 Tsp. Cumin Seeds
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Black Pepper Powder
  • 1/2 Tsp. Raw Mango Powder
  • 1 Tsp. Coriander Powder
  • 1/2 Tsp. Garam Masala
  • 1 Bay Leaf
  • Salt to Taste
  • 1 Tsp. Turmeric Powder
  • 2 Tbsp. Coriander Leaves For Garnishing

For Tempering

  • 1/2 Tsp. Cumin Seeds
  • 1 Tbsp. Ghee
  • 2 Whole Dried Red Chilies
  • 1 Tbsp. Garlic

Instructions

  1. Wash and soak the dal in water for 30 minutes.
  2. Drain the water and transfer the dal into a pressure cooker with salt, turmeric powder and 500ml water.
  3. Cover it with lid and cook until to two-three whistles. Remove from the heat and keep aside.

  4. Heat the ghee in non-stick wok or pan.
  5. Add cumin seeds, asafoetida, garlic and ginger and stir for 2 minutes till to golden brown.
  6. Add onion and green chilies and fry till translucent.
  7. Add tomatoes and saute until its mashy and soft.
  8. Add red chili powder, black pepper powder, garam masala, amchoor, coriander powder and mix well. Cook for 5 minutes on medium heat.
  9. Add ½ cup of water and mix well.

  10. Add the cooked dal in it and mix well. Cook again for 5-6 minutes on medium heat.
  11. Add chopped coriander leaves and remove from the heat.

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