Hare Lehsun ki Toovar Dal
by Tarla Dalal
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A dal with a lip-smacking flavour that lingers on your taste buds, the Hare Lehsun ki Toovar Dal 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.
A traditional tempering adds punch to this peppy dal, which is a must-try during the spring season when green garlic is available.
- 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 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 hot garnished with coriander.
Nutrient values per serving
|Vitamin A||126.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||4.2 mg|
|Folic Acid||32.7 mcg|
RECIPE SOURCE : Dals
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