Garlic Dal Recipe

Place the three lentils in a bowl and rinse well. Soak lentils in a few cups of water for about an hour; drain.

In a pressure cooker, place lentils, with 3 cups of water, along with cubed tomato, onions, ginger and chopped chili, oil, turmeric and salt. Cover and pressure-cook on high heat until pressure is full. Reduce heat to low flame and cook for about 10 more minutes. Set aside for about 30 minutes until pressure is completely out before opening the pressure cooker.

If using a saucepan, place lentils in a saucepan on high heat with 3.5 cups of water. Add chopped tomato, onion, ginger, chopped chili, oil, turmeric and salt, and wait until the liquid comes to a boil. Reduce heat to low, cover partially and cook for about an hour until lentils are soft.

Whisk dal gently until slightly creamy.

For the tempering (Tadka), heat ghee in a small frying pan, add sliced garlic, hing, curry leaves and fry for 30 seconds-1 minute until garlic turns golden brown.

Add the hot tempering to cooked dal and cover immediately. Finally add lemon juice, garnish with chopped coriander leaves, stir well, and serve with steamed rice or chapatis.

Equipment Needed

Spice Level:

Dietary