Dal Lahsuni
I first saw and tried this dish at a restaurant near me. My dad loved the extra garlicky kick to it. My mom decided to recreate it at home in her own way. This is a great way to upgrade something that’s normally so bland. Pump up your normal dal chawal and try out this Dal Lahsuni, you could easily do this in the Instant pot or on a stove top if you don’t have a pressure cooker at home, I would just make the tomato and onion mixture on sauté mode first and then add the water and dal and pressure cook until its soft and tender. Feel free to leave me a comment to let me know how you upgrade your dal chawal.
Dal Lahsuni
Dal is a go-to for most North Indian folks. This is one way to shake it up for a fun weeknight meal. Serve with rice or roti for a nice comforting meal in the evening.
Ingredients
- 1 cup mung dal
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2.5 cups water divided
- 1 tomato diced
- 1/2 onion diced
- 1/2 cup green garlic
- 2 tbsp ghee
- 2-4 dried chilies
- 1 tbsp coriander powder
- 1 tsp cumin seed
- 1 tsp green chili paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp Kashmiri lal mirch
Instructions
- Rinse dal thoroughly. Add salt and turmeric and pressure cook for 10 minutes with 1.5 cups of water.
- Meanwhile, melt the ghee in a medium saucepan. Add dried chilies and temper them for 15-30 seconds. Add chili paste, garlic paste, and ginger paste and mix thoroughly for 15-30 seconds.
- Add all tomatoes, onions, and green garlic and cook down until softened. Add lal mirch, cumin powder, coriander powder and any additional salt to taste.
- Add the mixture from the saucepan to the pressure cooked dal.
- add an additional cup of water. Stir to combine.
