Lasooni Dhal Fry / Dhal with Roasted Garlic | Indian Curry Recipes

A hearty dinner means Chapathi with dhal for me. Moong dhal with chapathi was a favorite combo for us growing up. As a South Indian our typical dinner will be dosa, idli or upma most days. But when we run out of dosa batter, which we do occasionally, chapathi to the rescue. I made this simple and earthy dhal the other day for dinner. Paired with chapathi and pickle, a perfect satisfying dinner!

Ingredients:

Serves - 3
Moong dhal - 3/4 cup (in a 160 ml cup)

Onion - 1 cup - chopped finely

Tomato - 1

Garlic - 5 cloves

Green chilli - 1 or 2

Garam masala - a pinch

Turmeric powder - 1/4 tsp

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Method:

Dry roast the moong dhal until a nice aroma comes from the dhal. Add 3-1/2 cups of water and turmeric powder and pressure cook for 3 whistles. When done, drain and reserve the water. Mash the dhal slightly. Heat a tsp of oil in a pan and splutter the mustard and cumin seeds. Add the slit green chilli, chopped onions and fry until it turns golden brown. Throw in the tomato with a pinch of salt and cook until it turns mushy. Add the garam masala and the mashed dhal with the reserved water. Add more water to thin the dhal and salt to taste. Allow it to boil and then simmer for 5 minutes. Transfer to a serving bowl. Heat the remaining oil and fry the garlic, cut into slivers until golden. Pour over the dhal and mix well. Serve with roti or rice.