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5
from 1 vote
Green Garlic Dal
US measuring cups are used (1 cup = 240 ml)
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Servings
Calories
169
kcal
Author
Kanan
Ingredients
For pressure cooking dal:
▢
½
cup
Arhar dal (toor dal or split pigeon peas)
▢
1 ½
cups
Water
For Tadka or tempering:
▢
2
tablespoons
Oil
▢
½
teaspoons
Cumin seeds
▢
1
Dried red chilies
broken
▢
½
teaspoon
Ginger paste or freshly grated or crushed
▢
½
cup
Tomato
chopped
▢
¼
cup
Fresh green garlic
chopped finely (about 4 bulbs and stalk both), hara lehsun
▢
¼
teaspoon
Turmeric powder
▢
1
teaspoon
Red chili powder
▢
Salt to taste
▢
1
tablespoon
Cilantro or coriander leaves
chopped finely
Instructions
Making green garlic dal recipe:
Wash the toor dal under running cold water till water runs clear. Or rinse them 3-4 times till water is no more cloudy.
Take into pressure cooker along with 1 ½ cups of water.
Cover with the lid, put the weight on. Turn the heal on medium and cook for 5-6 whistles or till dal becomes soft.
Let the pressure go down by itself then open the lid.
Using hand blender, mash the dal and make it smooth.
add salt to the dal and again turn the heat on medium and let it simmer.
Making tadka:
heat the oil in a tadka pan. One hot, add dried red chili and cumin seeds, and let the seeds sizzle.
Add ginger paste and cook for few seconds.
Mix in chopped tomatoes and fresh garlic.
Add turmeric and chili powder, mix.
Cook till tomatoes become little soft and oil starts to leave the sides.
Add this tadka to the dal
Stir it and let it simmer for 5 minutes.
Finally add chopped cilantro.
Mix and turn off the stove
Nutrition
Calories:
169
kcal
|
Carbohydrates:
9
g
|
Protein:
2.9
g
|
Fat:
14.4
g
|
Saturated Fat:
1.9
g
|
Cholesterol:
0
mg
|
Sodium:
600
mg
|
Potassium:
175
mg
|
Fiber:
2.6
g
|
Sugar:
2.2
g
*Nutrition information is a rough estimate for 1 serving
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