Lehsuni Dal Recipe

Cooking Directions

• STEP 1.Rinse the lentils thoroughly and soak them in water for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, water, turmeric powder, and salt. Cook for 4-5 whistles or until the lentils are soft and mushy.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add minced garlic and sauté until golden brown.
• STEP 4.Add chopped tomatoes, red chili powder, and coriander powder. Cook until the tomatoes are soft and oil starts to separate.
• STEP 5.Pour this tempering over the cooked lentils and mix well. Simmer for a few minutes to allow the flavors to blend.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• Adjust the consistency of the dal by adding more or less water according to your preference.
• For a smoky flavor, you can temper the dal with ghee instead of oil.

Storage and Serving

• Leftover Lehsuni Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve Lehsuni Dal with steamed rice, jeera rice, or roti for a complete meal.