Lasooni Garlic Dal Tadka
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Soft dal finished with a bold garlic temper — lasooni dal where garlic is the star, not an afterthought.
Lasooni dal is a plain dal that gets all its character from a large amount of garlic fried in ghee. Eight to ten cloves sounds like a lot but it mellows once cooked. Serve it with rice and a salad.
Ingredients
How to Make It
Cook dal soft; mash lightly.
Fry garlic in ghee until golden with cumin and chilli.
Pour over dal; mix and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Garlic temper delivers big flavour so you need less butter or cream in the dal.
Garlic fried until golden gives a sweet, nutty smell that flavours the whole dal. Cumin and dry chilli add heat, and hing rounds it off.
Pro Tips
- →Don’t burn garlic.
- →Slice evenly.
- →Serve immediately while aromatic.
- →Slice the garlic rather than chopping so it fries evenly.
- →Take it off the heat as soon as it turns golden. It turns bitter fast.
- →Pour the tadka over just before serving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Moong dal (dry): about 347 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add kasuri methi.
- 2Use mixed dals.
- 3Use a mix of toor and moong dal for a softer texture.
Frequently Asked Questions
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