Laukoo

Laukoo is a dish originating from the Indian subcontinent, particularly popular in the northern regions. It is a savory porridge made from ground lentils, often red lentils (masoor dal) or split yellow lentils (moong dal), cooked with water until a thick, creamy consistency is achieved. The basic preparation involves boiling the lentils until they are very soft and begin to break down.

Seasoning is a key element of laukoo and can vary greatly. Common additions include salt, turmeric for color and a subtle earthy flavor, and sometimes ginger or garlic for a pungent kick. The dish is typically finished with a tempering, known as tadka or chaunk, where spices like cumin seeds, mustard seeds, dried red chilies, and curry leaves are fried in hot oil or ghee and then poured over the cooked lentils. This tempering infuses the laukoo with aromatic and complex flavors.

Laukoo is often served as a comforting and nutritious meal, especially for breakfast or as a light supper. It can be enjoyed on its own or accompanied by flatbreads such as roti or chapati. Some variations might include added vegetables or a squeeze of lemon juice for brightness. The texture is generally smooth and easily digestible, making it a popular choice for children and the elderly. Its simplicity and adaptability have contributed to its widespread appeal across various households and culinary traditions within its region of origin.