Step 1

Rinse the tur dal in water 3 to 4 times. Drain all the water from the lentils.

Step 2

Add rinsed lentils, onions, garlic, green chillies, turmeric and asafoetida/hing in a 2 litre stovetop pressure cooker.

Step 3

Add water. Pressure cook the lentils for 10 to 11 minutes or 8 to 9 whistles on medium heat until you get a smooth mashable consistency in the dal.

Step 4

Let the pressure drop naturally in the cooker. Then open the lid.

Step 5

Check the cooked lentils. Mash the dal with a spoon or wired whisk.

Step 6

If the dal become very thick, you can add some hot water and make it medium consistency. You can also have a thick consistency in the lentils if you prefer. Season with salt. Stir to mix and set aside.

Step 7

Heat ghee or oil in a small pan. Splutter the cumin first on low to medium-low heat.

Step 8

Then add garlic. Sauté the garlic for some seconds, stirring often. A lightly browned garlic is also fine.

Step 9

Turn off the heat and add red chili powder, asafoetida (hing) and dry fenugreek leaves (kasuri methi). Stir and mix.

Step 10

Pour the entire tempering in the prepared dal. Stir and mix again.

Step 11

Garnish with coriander leaves and serve Lasooni Dal hot, with steamed basmati rice or any variety of non-sticky rice. You can also serve it with roti and bread.

Step 12

You can also add some lemon juice to the dal once cooked, to make it slightly tangy.