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DISH NAME : LASOONI TADKA DAL

  • Origin : PUNJABI
  • Category : VEGETARIAN
Preparation Time : 10 minutes
Cooking Time : 20 minutes
  • PRINT

Description

Lasoon is the hindi word for garlic. This dish has a predominant garlicky flavor.Tadka or chaunk is the hindi word for tempering. When tempering, oil or ghee is heated and spices whole or powdered are added.
Dal is pigeon pea or any pulse which is deskinned. Pigeon peas are always available in deskinned and split form and not as whole. A rich source of protein it is used almost daily in India, specially by vegetarians. It is also a good source of dietary fibre.
Asafoetida is used as a digestive aid, in food and as a condiment,in pickles. It is a flavor enhancer. In india its commonly used in lentil curries and also in batter using chick pea flour. Asafoetida is said to have originated in Rome, and despite not being a native of India, it has been widely used in Indian medicine and cooking. It is a resinof a plant is most widely used in its powdered or granulated form, which is usually yellow in colour. The most commonly available form these days is compounded asafoetida, which contains 30 per cent resin and 70 per cent Arabic gum and rice flour or maida. Asafoetida witout arabic gum isconsidered to be the best.
Cumin seeds belong to the parsley and dill family and resemble caraway seeds. The flavour of cumin does not match that of dill or parsley. cumin is oblong & brown-coloured. It can be used raw, but is generally roasted to enhance the flavour and aroma, and sometimes powdered before use. Cumin seeds are a part of the Bengali spice mixture Panch Phoron. In Sanskrit, Cumin is known as Jira. Jira means “that which helps digestion". In Ayurvedic system of medicine, dried Cumin seeds are used for medicinal purposes. Jeera is added to water & boiled & this water is cosumed war. Helps in digestion. However not recommended during summer months as Cumin is warm. It is an indispensable ingredient in the famous Jeera Rice. Roasted cumin seeds powder is added to buttermilk to aid digestion and enhance flavour.

Note

1) When tempering make sure oil or ghee is not extremely hot. It would burn the spices.
2) Pigeon peas can be substituted with green gram dal, but it would be a better idea to add atleast a tablespoon of pigeon peas to give the dal little body. Green gram is considered much healthier than pigeon pea.
3) Dry mango powder is available commercially or you can use home made. If not available, add 1 to 2 tsp. Of mango chopped finely to dal after it has been cooked and cook till mango is done. This ingredient is optional.

  Servings 
Quantity Name
LASOONI DAL TADKA
0.5  CupPigeon pea
0.25  Tsp.Turmeric powder
  Salt to taste
2  Tsp.Corriander leaves chopped fine
Tempering
2  Tbsp.Ghee / oil
1  Tsp.Cumin seeds
2  No.sWhole red chilli
1  Tbsp.Garlic ,chopped
1  Tsp.Chilli powder
1  PinchTurmeric powder
1  PinchAsafoetida
1  PinchDry mango powder (optional)

Method

1) Cook peas with one and half cup of water,turmeric and salt till well cooked, in a cooker. When done keep aside.
2) Heat ghee. Splutter cumin seeds. Add red chilli and garlic and fry till garlic is brown.
3) Now add turmeric powder, chilli powder and asafoetida.
4) When masalas are done, add peas and dry mango powder and let it come to a boil. Add water if necessary. Adjust salt to taste.
5) Remove from fire. Garnish with corriander leaves.

Serving Suggestions

Serve with rice or chapathis.