hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal |
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 79325 times
hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with 20 amazing images.
A dal with a lip-smacking flavour that lingers on your taste buds, the hare lehsun toovar dal recipe would be a good dish to prepare when green garlic is in season.
Green garlic has a milder flavour than regular dried garlic, and it perfectly flavours toovar dal together with a combination of other ingredients like tomatoes and onions in green garlic toovar dal.
A traditional tempering adds punch to this peppy green garlic toovar dal, which is a must-try during the spring season when green garlic is available.
Tips for the hare lehsun toovar dal recipe. 1. Cook the green garlic and onion properly so that it does not give you that raw taste. 2. Follow the instructions do not over boil or under boil the toovar dal.
Learn hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with step by step photos below.
For hare lehsun ki toovar dal- To make hare lehsun toovar dal recipe, combine the dal, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid.
- Whisk the dal well and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the dry red chillies, ginger-garlic paste, green chilli paste, green garlic and asafoetida and sauté on a medium flame for 2 minutes.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the tomatoes and sauté on a medium flame for 3 minutes.
- Add the cooked dal, little salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve the hare lehsun toovar dal hot garnished with coriander.
Hare Lehsun ki Toovar Dal recipe with step by step photos
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Dal is a staple in most Indian households. Masoor, Toor, Moong, Urad, Chana or a combination of 3-5 are popular dal used to cook an array of dal recipes. It is consumed with rice and served with subzi-roti to prepare a wholesome meal. Most dals are rich in proteins, fiber, and folic acid. You can add in some vegetables and spices and temper with ghee to prepare a flavorful lentil dish. Here are some popular toor dal recipes :
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To prepare Hare lehsun ki toovar dal we will first boil the tuvar dal. Pick and clean the dal and wash it under running water or rinse them 2-3 times till water is no more cloudy. Toovar dal is good for health and provides the body with a lot of protein. To read more about the health benefits, check out this article on 10 Outstanding Health Benefits of Toor Dal + 9 healthy toor dal recipes
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Transfer to a bowl, add water and soak arhar dal for half an hour.
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After 30 minutes, drain the toovar dal.
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Transfer to a pressure cooker.
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Add turmeric powder. Many people even add onions and tomato while boiling the dal, you can add if you like and skip adding them later.
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Add salt and 3 cups of water.
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Pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Different brands of cooker require different time to cook and also the number of whistles will vary depending on the flame.
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Whisk the dal well and keep aside. Stir so no lumps remain and remove the slit green chili. You can even churn the dal using a hand blender to get a smooth texture.
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To temper green garlic dal, heat the oil in a deep non-stick pan. Ghee can also be used to temper lehsuni arhar dal.
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Once the oil is hot, add the cumin seeds.
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When the seeds crackle, add the dry red chillies.
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Add ginger-garlic paste. The hare lehsun ki toor dal recipe makes use of a handful of ingredients so, ensure they are fresh and do not use store-bought or frozen ginger-garlic paste and try using freshly pounded paste to give a nice flavourful hint to the toor dal.
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Add green chilli paste. Check out this recipe with detailed step by step photos to learn that stays fresh for months in the refrigerator.
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Add green garlic. Green garlic is young, slightly milder garlic then the regular one. Just remove the fibrous, root-like structure and we will be using the entire green plant, with stalk, leaves, and shoots.
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Add asafoetida to counter the gassy effects of the arhar dal and sauté on a medium flame for 2 minutes.
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Add onions.
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Sauté on a medium flame for 1 minute.
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Add tomatoes.
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Mix well and sauté on a medium flame for 3 minutes or until the tomatoes are mushy and the raw smell of ginger-garlic goes away.
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Add the cooked dal.
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Add a little salt. We have already added salt while boiling the dal so, be careful right now.
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Add ½ cup of water.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Our hare lasun ki dal is ready.
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Serve Hare lehsun ki toovar dal hot garnished with coriander. You can enjoy the green garlic dal with steamed rice or jeera rice. Serve roasted papad and salad to make it a complete meal.
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Q. This is actually a very very nice dal. Simple, yet vibrant. I have just one qs. Just to be sure. How many stalks of green garlic have you used? 1/4 cup is negligible, and looking at your images, it does seem like more. I have cleaned and chopped 8 slender stalks and I have a little over 1/3 cup. In any case, if you added more green garlic, do you think that spoils the taste of the dal? I do so like this dal. It''s actually a very happy dal! I have made this dal 3 years ago but did not keep notes and likely used less green garlic. I searched a lot and found the recipe again. I am all set to make the dal today, everything is in place, just thought I will leave this note for you. (If you had provision for posting image, I would!) A. Hi, Ideally 1/4 cup is 3 1/2 tbsp and 1/3 cup is 5 tbsp. Adding more green garlic might make it more of garlicky flavour. It wont spoil the taste.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 142 cal |
| Protein | 6.3 g |
| Carbohydrates | 16.8 g |
| Fiber | 2.7 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 9.7 mg |
RECIPE SOURCE : Dals
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