So on one such Sunday evening we got home at 6 pm after our grocery shop and were craving simple, homely and comfort food. Our favourite comfort food is Rice served with piping hot Yellow Dal with pickle on the side.
Laziness got the better of me and I decided to add all the ingredients in a pressure cooker and make an easy tadka with lots of Garlic to temper the dal. The outcome was so lipsmacking that the husband and I kept refilling the bowl again and again. Since then I have been making this Garlic Dal almost every second week at the husband's behest. For some reason I never ended up shooting pictures all this while. Finally I decided to shoot some pictures last week so I could post Mumbai to Melbourne's recipe for Garlic Dal this year.
- Tur Dal/ Arhar Dal- 1.5 Cups
- Green Chillies- 2
- Oil- 1 teaspoon
- Coriander leaves and stem- 2.5 tablespoons - finely chopped
- Garlic Pods - 3 big ones - Juliennned into thin strips or finely chopped as per your preference
- Dried Red Chillies - 3-4 ( This is optional but I recommend it for more flavour. Use the non spicy ones available)
- Lemon juice - 1 tablespoon
- Sugar - 1.5 teaspoon
- Salt to taste
- Water - 4 cups
- Tomato- 2 chopped
- Ghee/ Toop/ Butter- 1 tablespoon
- Degi Mirch powder/ Red Chilli Powder- 1/2 teaspoon
- Asafoetida- 1/2 teaspoon
- Mustard Seeds- 1/2 teaspoon
- Cumin Seeds- 1/2 teaspoon
- Turmeric Powder- 1/2 teaspoon
- Wash the Tur Dal and then soak in water for about 30 minutes. Then drain the Dal and add it to a Pressure Cooker. Next add the chopped green chillies, turmeric powder, 1 teapoon oil, a teaspoon of salt and chopped tomatoes. Mix well with the Dal. Now add the 4 cups of water. Mix well and close the lid of the Pressure Cooker and add the weight(Seeti) to it.
- Let it cook on medium flame for 4 whistles. Switch of the flame and keep aside for about 20 minutes till the pressure is released and you can open the lid.
- Next take a small pan/ tempering vessel and add the ghee and once it melts add the asafoetida, cumin seeds and mustard seeds and let them crackle.
- Now add the julienned garlic strips and red chilli powder and pinch of salt. Keep mixing till the raw smell of the garlic goes away. Lastly add the dried red chillies and mix for 20 seconds. Now add the tadka to the cooked dal in the Pressure Cooker. Cover the lid quickly to capture the fragrant spices of the tempering.
- About 2 minutes later keep the Pressure cooker on medium heat and mix the tempering well. Lastly add the sugar the chopped coriander stem and leaves and the lemon juice. Let it reach a boil which should take about 2 minutes.
- Your Garlic Dal or Indian Style Soupy Lentils with Garlic is now ready.
A Super easy and hearty meal with minimal and basic ingredients and such comforting taste that you will be making this one regularly once you try it. It is rich in protein, carbohydates and essential vitamins and fats. A true representation of Indian Home Cooked Food or Ghar Ka Khana. Also a perfect meal to detox post all the holiday calorie intake. So what are you waiting for Bon Appetit.