Ask any Indian for his comfort food it will be daal with rice (the way in which daal is cooked is different in almost every city almost but its lentil love everywhere, am I right?). Well I love making this daal very often as it proves be the best source of protein for my meals and I can even meal prep it in advance by boiling the daal over the weekend and just adding the tempering before serving it.
I paired it with some quick stir fried potatoes flavored in cumin called Aloo Jeera and a salad made with tomato, onion and a dash of lime juice. And it just goes perfectly with a blob of ghee or butter on top of super hot basmati rice. Incase you are following vegan diet, please replace the ghee from the recipe and use just oil and trust me it will taste just as good as with ghee.
Here’s below the recipe, give it a try and let me know what you would like to pair with the daal and rice?
Lasooni Daal (Garlic Flavoured Lentils)
For the basic lentil soup
For tempering (to be added on top)
In a pressure cooker or a simple heavy bottomed pan add the moong daal with ginger, garlic cloves, green chilli, turmeric powder and water.
Bring this to a good boil. The daal takes atleast 20 minutes to cook smooth. You could even used a masher to make the daal smoother. That just makes the soup more comforting but again this is optional.
If you are cooking it in a pressure cooker, cook it with a lid till 4-5 whistles on medium flame.
Once the lentils are almost cooked, in a pan add ghee or oil. Once the ghee is hot enough add the cumin seeds and let it splutter.
Add the chopped onions and saute it well for a minute. Add the remaining chopped garlic, red chilli powder, garam masala and cook on a medium to low flame.
Add the hing/asafoetida right at the end (as it burns quite easily).
Add this entire mixture from the pan to the boiled daal. Give it a good mix and check for seasoning.
Garnish it with fresh coriander leaves and serve it hot with rice or roti.