Ingredients

• 1/2 cup - yellow moong dal
• 1/4 cup - masoor dal
• 1/4 cup toor dal
• 3-4 cloves garlic (lasan) crushed
• 1 piece ginger crushed or grated
• 4 green chillies finely chopped
• 1 stalk curry leaves
• 1 tbsp - coriander finely chopped
• 2 onions cut into rings or very thin strips
• 1/4 tsp - turmeric powder
• 2 pinches asafoetida
• salt to taste
• 3 tbsp - ghee
• 1/2 tsp - each cumin & mustard seeds

How to Make Lasan (Lahsuun) Dal

• Wash dals together.
• Drain water.
• Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
• Drain and keep aside.
• Remove 2 tsps. ghee from the saucepan and keep aside.
• Add ginger and garlic to the remaining ghee.
• Fry for a minute, add dals and stir for 2-3 minutes.
• Add 3 - 3.5 cups of water.
• Transfer to a cooker container.
• Add the turmeric to the dal, and pressure cook till done. (approx. 3 whistles)
• Cool pressure cooker and remove the dal.
• Stir gently.
• Transfer to serving dish, and then add chopped coriander and fried onions.
• Reheat the ghee kept aside, add cumin and mustard seeds, asafetida, and curry leaves.
• Pour over dal while spluttering.
• Stir gently.
• Serve hot with steamed rice or parathas.