Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.

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About Lasooni Dal Tadka

Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.

The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.

The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.

I usually make this when I want something quick but tasty for family instead of making regular dal again. 

Similar Recipes

• Dal Tadka Recipe
• Dal Fry Recipe
• Masoor Dal Sundal
• Toor Dal Sundal Recipe
• Onion Thokku | Vengaya Thokku

Lasooni Dal Tadka Ingredients

• Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
• Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
• Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
• Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
• Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
• Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
• Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
• Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
• Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
• Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
• Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
• Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.

How to make Lasooni Dal Tadka Step by Step

1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.

2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.

3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.

4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.

5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.

6.Add chopped coriander leaves, mix well and switch off.

Serve hot with basmati rice and ghee!

Expert Tips

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Serving and Storage

Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and  just reheat gently before serving.

FAQS

1. Can I use only one dal?

Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.

2. Can I skip kasoori methi?

Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.

3. Can I use moong dal?

Yes moong dal works fine and gives slightly different taste because it has its own unique flavour. 

4. Can I make tadka ahead?

Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.

5. How do I make dal creamy?

Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.

If you have any more questions about this Lasooni Dal Tadka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Lasooni Dal Tadka Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Lasooni Dal Tadka | Garlic Dal appeared first on Sharmis Passions.

Sama Kheer is a mild dessert made by cooking soaked millets with milk along with sugar, cardamom powder, nuts and dry fruits. It has smooth texture and the millet blends into milk very well. Also barnyard millet is high in fibre and much healthier compared to regular rice kheer.

Its different from regular kheer and has its own texture and taste, its filling and the flavour is mild and warm with cardamom and saffron, topped with nuts and raisins. It comes together quickly and is perfect for any vrat celebration or for special occasions.

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About Sama Kheer

Sama Kheer is a traditional kheer made with barnyard millet instead of rice. It is popular during fasting days. You can make them for special occasions, its satisfying but light. The texture of this is soft smooth consistency, creamy and mild with a comforting flavour.

Millet cooks well and blends into the milk to create a creamy, smooth texture. The pale golden colour comes from the saffron and it looks simple but comforting, also the cardamom adds warmth and saffron adds rich flavour without overpowering the delicate taste of the millet.

You can just adjust this as per your taste and preference, some like it thick like a pudding, some like it thin and pourable. You can also adds more nuts or raisins if you want extra sweetness and texture. This recipe works well with changes based on your taste.

I usually make this during fasting season and my family loves it because it tastes so good. The whole thing comes together in less than an hour so it is very convenient.

Similar Recipes

• Sweet Potato Kheer | Shakarkandi Kheer
• Ragi Kheer
• Kheer Recipe (Rice Kheer)
• Carrot Kheer Recipe (Carrot Payasam)
• Mango Kheer Recipe | Mango Payasam Recipe

Sama Kheer Ingredients

• Barnyard Millet - Added barnyard millet as the main ingredient and it gives soft, creamy texture. 
• Milk - I use thick milk or condensed milk for creamy, rich texture. Thick milk gives smooth consistency better than regular milk.
• Sugar - is added for sweetness and you can adjust it based on your preference. White sugar or cane sugar both work equally.
• Cardamom Powder - It gives gentle aroma and flavor to the payasam. 
• Saffron - A few strands of saffron are soaked in warm milk and added for colour and flavour. 
• Almonds - I add almonds for crunch and nice garnish. The nuts make it look attractive and add texture.
• Raisins - It is added for natural sweetness and chewy texture. They work great with the soft millet.

How to make Sama Kheer Step by Step

1.Soak the millet in water for at least 20-30 minutes. Rinse well then drain and set aside.

2.Add this to boiling milk. Let it cook in low flame.

3.Once the millet is cooked, just mash and see it should be soft then its done. Add cardamom powder and saffron strands.

4.Simmer and add sugar.

5.Mix well, cook until its thick and creamy. Finally add chopped nuts and raisins.

Serve hot or warm!

Expert Tips

• Soaking - I always soak the millet for 20 to 30 minutes before cooking. Soaking makes it cook faster and gives soft texture without hard bits in centre.
• Thick Milk - I prefer using thick milk or condensed milk for creamy consistency. Thin milk make the kheer watery no matter how much you cook it.
• Mashing - I usually mash the cooked millet gently with back of spoon while it is cooking with milk. This helps it blend smoothly and create creaminess.
• Cooking - I cook until the millet becomes soft and blends completely into the milk. Once soft it is ready to be combined with remaining ingredients.
• Sugar - I add sugar after the millet is cooked, then simmer until the kheer thickens. 
• Consistency - I cook until the kheer thickens and looks creamy. When you stir, it should pull away slightly from the bottom of the pan.

Serving and Storage

Serve this warm or chill and can be enjoyed as dessert after meals. Store leftover kheer in the refrigerator in an airtight container. Before serving you can warm it or keep it at room temperature for some time and have.

FAQS

1.Can I skip saffron?

You can skip it but saffron adds colour and subtle flavour to the kheer. Without it, the kheer will be white.

2.Can I use regular milk instead of thick milk?

Regular milk can work but the kheer might be thinner. I recommend thick or condensed milk to get that creamy texture.

3.Can I make this thicker?

Yes you can if you prefer, the kheer should be creamy and pourable. 

4.Can I make this ahead?

Yes, you can just prepare it few hours ahead and store in refrigerator and adjust consistency before serving.

5.Can I add other nuts?

Yes you can add other chopped nuts. It gives extra texture.

If you have any more questions about this Sama Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sama Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.

I love all jaggery based kheer or payasam and this is my favorite too. This Aadi Paal is more like a payasam but not too thick. Aadi Paal or Aadi Thengai Paal is very simple and easy to make with just minimal ingredients that is available in your kitchen.

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About Aadi Paal

Aadi Paal is made using jaggery, coconut, cardamom powder, ghee and nuts. Aadi Paal also called as Aadi Thengai Paal is a must for Aadi pandigai which is the first day of the tamil month Aadi. Aadi Paal has minimal ingredients yet tastes so delicious.

Aadi Paal is prepared to mark 1st day of Aadi month. However you can make it on other days and enjoy too as it is so tasty. Newly married son in law is invited to the in laws house and gifted with new clothes, gifts which marks the significance of Aadi. Aadi month is majorly dedicated to Goddess Amman.

Traditionally Aadi Paal is made using coconut milk and jaggery as main ingredients but to add flavor and taste cardamom powder, ghee fried cashews are added. Rice flour slurry can also be added to make it more thick and creamy.

With the goodness of jaggery and homemade coconut milk this Aadi Paal is simple yet tastes so good. We can make this for Aadi Velli too. Aadi Koozh, Aadi Kummayam and Aadi Paal are made for Aadi festival.

We usually do not have this practice of making recipes for Aadi but have tasted Aadi Koozh served in temples. Kummayam is my native special so amma makes it as an evening snack and I have learnt the recipe from her and my aunt who is an expert in making it.

This is the first time I am making and tasting Aadi Paal. This is more like coconut milk jaggery we serve it along with aapam but the method and taste varies. Jaggery coconut milk served with aapam is a no cook version but Aadi Paal is made more like a thin kheer or payasam.

Aadi Paal is very good and soothing for your tummy. Coconut milk has a lot of health benefits and also helps in digestion problems. Do try this Aadi Paal once at least if you haven't and I am sure you will thank me later.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Koozh
• Paal Payasam

Aadi Paal Ingredients

• Coconut - Use fresh coconut to make coconut milk. Fresh coconut gives more volume of coconut milk also gives great flavor to this drink.
• Jaggery - Use good quality organic jaggery. You can use block or powdered jaggery.
• Flavoring - Cardamom powder is the main flavoring used here. Adding edible camphor is optional but gives a divine taste.
• Ghee - Ghee is used for frying cashews.
• Cashews - Few broken cashews are fried in ghee and added. Though this is optional it tastes great when added.

How to make Aadi Paal Step by Step

1.Add 1 and ½ cups coconut along with 1 cup water to a mixer jar.

2.Blend well for a minute.

3.Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.

4.Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.

7.Thick coconut milk is ready.

8.Now take the remains in the strainer and add it back to the mixer. Add 1 and ½ cups of water to it.

9.Blend well again for few seconds.

10.Transfer the mixture to the same strainer. Press well to extract coconut milk.

11.Measure ¾ cup thick coconut milk and ¼ cup thin coconut milk and set aside.

12.To a pan add ⅓ cup jaggery.

13.Add ¼ cup water to it.

14.Simmer until jaggery completely dissolves.

15.Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.

16.Jaggery syrup is ready. Set it aside.

17.Add it to a pan and let it boil for 2 minutes or until slightly thick.

18.Now add ¼ cup thin coconut milk.

19.Mix it well.

20.Simmer for 2 minutes.

21.Switch off and add ¾ cup thick coconut milk.

22.Add ¼ teaspoon cardamom powder and a pinch edible camphor(optional).

23.Mix well.

24.You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee - add 5 cashews broken and fry until golden and switch off. Add it and mix well. Serve and enjoy!

Aadi Paal is ready!

Expert Tips

• Flame - Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
• Adding coconut milk - After thick coconut milk is added, don't let it boil then it will start splitting.
• Variations - You can even add raisins and saffron for extra flavor.
• Colour - The colour depends on the jaggery color.
• Adding rice flour - You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.

Serving & Storage

Aadi Paal is served with ghee fried cashews or as such too. It should be consumed within 3-4 hours of making as it keeps well in room temperature only for few hours. If stored in fridge it keeps well for 2 days but the fresh taste will not be there.

FAQS

1.Can I use store bought ready made coconut milk?

Yes you can use store bought coconut milk however the taste differs. Fresh coconut milk gives the best taste for aadi paal. You can even use frozen coconut to extract coconut milk.

2.Can I use sugar replacing jaggery?

You can replace jaggery with sugar but traditionally jaggery is used for making Aadi Paal.

If you have any more questions about this Aadi Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aadi Paal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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