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.

Jamun Kofta Curry is a creamy delicious curry made with soft jamun koftas in a onion tomato based gravy. This is a great side dish for rice meal, naan, roti and other Indian breads. The koftas are soft inside with a light crisp outside and the smooth gravy makes it satisfying. 

This makes lunch really special and is perfect for weekends and special occasions. It comes together in about less than an hour and doesn't need much effort. The texture is soft and creamy with little crispy kofta pieces throughout, together it makes a satisfying meal.

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About Jamun Kofta Curry

Jamun Kofta Curry is a quick and easy recipe, has soft jamun koftas and creamy tomato gravy together. You can make it ahead and keep in the fridge until serving time. The flavours blend together well and gives nice taste.The soft koftas in the creamy gravy makes it our family favourite.

The texture is soft and creamy with little crispy kofta pieces throughout. Each spoon has soft kofta with the creamy tomato gravy. The gravy is smooth with mild tomato flavour and hints of ginger garlic. Cashews and fresh cream make it rich and delicious.

The recipe is flexible and depends on the things you add according to your taste, some people prefer thicker gravy while others like it slightly thin. You can also adjust how much cream you use based on what you like and prefer extra rich or lighter curry.

I usually make this on weekends or when we have guests coming for lunch or to make the weekend special for my family. My family likes it best when served with chapathi or naan. 

Once when I was searching for ideas to use up the jamun mix this popped up in my mind and immediately tried it out. I was so content to see all the happy faces at home after tasting this, the koftas are breadish texture with a great taste to go with the makhani gravy, yum!

Jamun Kofta Curry Ingredients

• Jamun Mix - I have used jamun mix as the base for koftas. It tastes great when mixed with other ingredients and vegetables.
• Carrot - I added grated carrot for sweetness and texture to the kofta.
• Onion - I use chopped onion in the kofta dough for flavour and binding.
• Coriander Leaves - I added fresh coriander leaves for fresh taste and aroma. 
• Tomatoes - I use medium sized tomatoes for making the gravy. Fresh ripe tomatoes gives better flavour than canned ones.
• Onion for Gravy - I use roughly chopped onion for making the gravy base. It gives a creamy base for the gravy.
• Cashews - I added some cashews for richness and creaminess to the gravy. It gives richness and creaminess to the gravy.
• Oil - I use oil for frying koftas and for tempering spices. You can use any cooking oil you have at home.
• Shahi Jeera - I use for tempering and it gives nice flavour to the gravy.
• Ginger Garlic Paste - I added for flavour and aroma to the gravy.
• Red Chilli Powder - I added for colour and mild heat. Adjust quantity based on how spicy you like the curry.
• Garam Masala Powder - I used it for flavour and taste.
• Fresh Cream - I added fresh cream for richness and smoothness. It make the gravy creamy and rich.
• Milk - I added milk to make the gravy smooth and balance the spices. It also adds creaminess without making it too heavy.
• Salt - I added to taste. Always adjust salt at the end as per your preference.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Jamun Kofta Curry Step by Step

1.To a pressure cooker - add onion, tomatoes and cashews. Add ½ cup water and pressure cook for 2 whistles. Cool down completely.

2.Transfer to mixer jar and make a fine puree, Set aside. Heat a pan with oil - add jeera let it crackle.

3.Add ginger garlic paste fry for a minute. Add onion tomato puree and let it boil in low flame

4.Now add required salt along with red chilli powder and garam masala powder.Simmer for 5 minutes in low flame.

5.Add fresh cream mix well then add milk.

6.Mix it and bring to a boil, garnish with coriander leaves and switch off.

7.In a mixing bowl - add jamun mix along with carrot, onion and coriander leaves. Mix well first.

8.Then sprinkle little water to a form a dough. Roll small lemon sized balls.

9.Arrange in a plate.Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking. Fry 3-4 balls at a time. Do in batches.

8.Fry until golden brown. Drain in tissue paper. At the time of serving add the balls to the gravy and serve.

Add the koftas to the gravy while serving time. Drizzle fresh cream, garnish with coriander leaves.Serve hot with roti or chapathi.

Expert Tips

• Jamun Mix Consistency - I keep the jamun mix slightly thick before making koftas. If it is too thin, add little rice flour or cornstarch to help bind the dough properly.
• Forming Koftas - I make lemon sized balls and they cook evenly this way. If you make them too big, inside stay raw and outside get burnt.
• Frying Koftas - I fry 3-4 koftas at a time in batches so they cook evenly. Don't overcrowd as they might not cook evenly.
• Cooking Gravy - I let the gravy simmer in low flame after adding spices to make the gravy thick and creamy.
• Adding Koftas - I add koftas to the gravy just before serving so they stay crisp. If added to the gravy they might turn soggy and soft.
• Cream and Milk - I always add fresh cream first then milk and mix well. This prevent curdling and make the gravy smooth and silky.

Serving and Storage

Serve this hot with roti, chapathi or steamed rice and it tastes perfect. You can also serve with naan for a special meal. Store the gravy in fridge for up to one day and add the koftas just before serving for best texture.

FAQS

1.Can I make the koftas ahead?

Yes you can just make the base ahead and fry the jamuns later and add. Add them just before serving so they stay crispy and don't get soft.

2.Can I add in other vegetables?

Yes you can add peas, beans or boiled potato. It gives different flavour and texture to experiment.

3.Why are my koftas breaking?

The mixture may be too wet so add little rice flour or cornflour to bind. Make them slightly thicker.

4.Can I make the gravy thinner?

Yes you can add little milk or water. Add slowly and check until you get the thickness you like.

5.Can I skip the fresh cream?

Yes you can skip it, the gravy will still taste good but will be less creamy and rich.

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

Tried this Jamun Kofta Curry 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 Jamun Kofta Curry Recipe appeared first on Sharmis Passions.