Sunday, September 23, 2012

Lehsuni Daal/ Garlic Lentils

Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable curry. Lehsuni Daal means lots of garlic and thus it is important that garlic turns a bit golden in colour, its only then this Daal will be flavorful.

1 cup masoor daal
3 cups water
2 tablespoon vegetable/sunflower/canola cooking oil
Salt to taste
1 onion chopped fine
1 tomato chopped fine
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoon ghee (clarified butter)
2 green chilli choppes
1/2 teaspoon asafoetida
1 tsp cumin seeds
10-12 cloves of garlic

Wash the daal thoroughly.
Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker for 3-4 whistles.
In another small pan, heat the ghee well and add the cumin seeds and let them sizzle. 
Add the garlic and chillies and fry till the garlic is light brown. Add the asafoetida and turn off the fire.
Quickly add this ghee and spice mixture to the boiled daal and stir well.
Eat piping hot with bread or rice. .

Notes: Any yellow daal- masoor, moong, tooar can be used.
If you do not like garlic flavour, reduce the amount of garlic.
This daal can be cooked thick or thin. I like it thin. Thus adjust water as per your preference.

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