Lachko Dal is a dal typically prepared to eat with Gujarati Kadhi and Rice. Traditionally made with Tur dal, I like to make this dal using yellow moong dal. It is a super easy, simple, and uber delicious recipe
What is Lachko Dal?
Lachko Dal are boiled lentils with turmeric and salt. This dal is enjoyed with Kadhi Bhaat in Gujarati Culture. While Maharashtrians call this dal preparation Varan and enjoy it with Rice and ghee. My recipe is slightly different. I use Moong Dal instead of Tur Dal in this recipe and temper it with lots garlic. It gives a splendid kick to this dal and you will absolutely love it.
Why Do I prefer to use Moong Dal instead of Tur Dal?
Being a vegetarian, I like to include lentils in my everyday diet. For this reason I love to have a variety of lentils throughout the week. Gujarati dal is prepared using Tur Dal, so on days, when I make kadhi, I prefer to use moong dal.
Is this Recipe Vegan?
Abslutely. I use groundnut oil (peanut oil) for tempering this dal. If you are not vegan and prefer using ghee for tadka, you definitely can.
Is Mag ni Dal Gluten Free?
Yes, Mag ni dal is naturally Gluten-Free. If you want to make this recipe Gluten-Free, skip adding asafetida in the tempering.
Ingredients to make Lachko Dal
To start with, you need lentils. You can either use petit yellow lentils (yellow moong dal) as I have or you can use the Yellow Split Pigeon Peas (Tur Dal). You will need Turmeric and Salt to boil the dal. And for tempering, I prefer to use Groundnut oil, but you can use any oil of your choice. The tempering includes basic whole spices like cumin seeds, hing, dried red chilies, fresh green chilies, curry leaves, ginger-garlic and green chili paste, and a little bit of Kashmiri Red Chili Powder. Finally, Garnish with cilantro!
Step By Step Recipe To Make Moong Dal
Equipment
- Pressure Cooker
Ingredients
Pressure Cook the Yellow Moong Dal
- 1 Cup Yellow Moong Dal
- 1+ 1/2 Cup Water
- 1 Tsp Turmeric
- 1 Tsp Salt
For Tempering
- 1 Tbsp Groundnut (Peanut) Oil
- 2 Tsp Jeera (Cumin Seeds)
- 1/2 Tsp Hing skip it to make it gluten-free
- 2 Dried Whole Red Chillies
- 1 Tbsp Ginger Garlic Green Chili Paste
- 1/2 Tsp Kashmiri Red Chili Powder Optional - Used only for the color
- 5-7 Curry Leaves Optional
Instructions
Pressure Cook the Yellow Moong Dal
- In a pressure cooker add the yellow moong dal. Wash the dal using water a couple of times, until water is clear. If you are using Tur Dal, saok it in water for about 10 minutes. and drain it.
- Add one and half cups of water to the dal. Next add in the turmeric and salt.
- Close the pressure cooker and cook the dal for 3 whistles.
- Let the pressure cooker cool down naturally and open the dal
- Whisk it and make it smooth.
Prepare the Tempering
- Add Oil in a skillet and let it heat on a medium flame.
- Once hot, add cumin seeds, hing and let it slutter.
- Next add in the whole red chilies, ginger garlic and green chili paste along with red chili powder.
- Saute every thing on medium flame making sure it doesn't burn.
- Add the tadka to the dal and give it a mix. Or add the dal to the tadka and give it a mix. Either way works. Check for salt. Adjust the salt as per your taste.
- Enjoy with Kadhi Rice or rotis.
Restaurant Style Chana Masala(Opens in a new browser tab)
Dal Palak - Red Lentils with Spinach(Opens in a new browser tab)
Lasaniya Bateta(Opens in a new browser tab)
Leave a Reply