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
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