Lahsuni Urad Dal

As a child, many times I used to bug my naani for knowing the reasons behind making/having a few dishes on a specific week-day. For example, making chana (black) on friday, lauki-chana dal subzi on thursday or any urad related dishes on saturday!!! My family followed these tidbits like most other hindu families… And so naani always explained it in length…

I never understood it except saturday specials… May be ‘coz I love it more than the other ones! Saturday is considered to be a day of Lord Hanuman! And as naani said, hanumanji got all the strength that he had just by eating urad only, and so he is being worshipped with whole urad too :)

My grandpa had his Guru in a small village of Saurastra, who was a divotee of Lord Hanuman! I had been to his ashram many a times during vacations and I recalled those days in a moment… Everything is coming just right in front of my eyes now! Summer vacations, fresh mangoes, bajri rotla & eggplant curry, a dollop of ghee n a chunk of jaggery… All with a satvik Urad Dal!!! My tastebuds will never forget that flavor & aroma of the best Urad Dal I used to have!

Well, I certainly don’t follow those family beliefs n even they don’t do it anymore… but having Dal Makhani every saturday isn’t a bad idea at all ;) What do you say? I have been trying to replicate that taste of urad dal in my kitchen for long now… Of course, I add a hint of garlic for a change! And every time while having it, I remember my brother-in-law who’s fond of this ‘Lahsuni Urad Dal‘!!! Something very comforting, quick, easy n super-healthy for your Saturdays :)

garlicky urad dal


1/2 cup Urad Dal
2-3 Cloves Garlic, minced
1 Green Chilly, finely chopped
1/4 tsp Turmeric Powder
1/2 tsp Lemon Juice
1/2 tsp Cumin Seeds
A pinch of Hing
1 tbsp Ghee
Salt, to taste


  1. Wash and soak urad dal in plenty of water for 2-3 hours.
  2. Pressure-cook it for 3-4 whistles and drain excess water. Keep it aside.
  3. Take 1/2 tbsp of ghee in a thick-bottomed pan and heat it.
  4. Add cooked urad dal with turmeric powder in it and let it absorb the richness for 2-3 mins.
  5. Heat remaining ghee in a tadka pan and add cumin seeds in it.
  6. Once it crackles, add hing, minced garlic, chopped green chilly and saute for 10-12 seconds.
  7. Pour this tadka in dal and cover with a lid for few mins to retain aroma of perfumed ghee.
  8. Mix it well and add lemon juice after turning off the heat.
  9. Garnish with fresh coriander leaves and serve it hot!!!


  • Don’t reduce the amount of ghee here, as it brings richness to this dish! Cut the calories in some other dishes ;)
  • Serve a bowl with bhakhri or rotla (millet flour ones) with a bit of jaggery on side… It’s heaven!