Hare lehsun ki dal is packed with a lip-smacking flavour that will linger on your taste buds. It’s an excellent dish to cherish in this season when green garlic is available in abundance.
Green garlic has a milder flavour than typically dried garlic, and it complements toor dal when combined with other components like tomatoes and onions in the hare lehsun ki dal recipe.
Punit Proteins is one of the most popular best toor dal manufacturers in Gujarat.
Soaking Time : 30 minutes
Preparation Time :15 mins
Cooking Time : 30 mins
Total Time : 1 hour 15 minutes
Ingredients:
1/2 cup chopped green garlic (hara lehsun)
1 cup toor (arhar) dal, soaked for 30 minutes and drained
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (Haldi)
2 whole dry Kashmiri red chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1/4 tsp asafoetida (hing)
1/4 cup chopped onions
1/2 cup chopped tomatoes
salt to taste
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Method to make Hare Lehsun ki Dal:
1. To make Hare lehsun ki dal, first, boil the toor dal. Pick and clean the dal, then wash it under running water or rinse it 2-3 times till the water is clear. Toor dal is high in protein and is beneficial to health.
2. Transfer to a bowl, cover with water and soak toor dal for 30 minutes.
3. Drain the toor dal after 30 minutes.
4. Place in a pressure cooker.
5. Mix in the turmeric powder. Many people add onions and tomatoes while the dal is boiling; you can add them now if you want to avoid adding them later.
6. Mix in 3 cups of water and 3 teaspoons of salt.
7. Cook for 5 whistles in a pressure cooker. Cooking times vary according to the model of the cooker, and the number of whistles varies depending on the burner.
8. Keep the dal whisked and set aside. Remove the slit green chilli and stir until no lumps remain. To achieve a smooth texture, churn the dal with a hand mixer.
9. Heat the oil in a large nonstick skillet to temper the green garlic dal. Ghee can be used to season lehsuni toor dal.
10. Add the cumin seeds after the oil is heated.
11. Add the dry red chillies.
12. When the seeds begin to crackle, add the dried red chillies.
13. Mix in the ginger-garlic paste. The hare lehsun ki dal recipe calls for a few fresh ingredients; avoid using store-bought or frozen ginger-garlic paste and instead use the freshly pounded paste to give the toor dal a lovely flavour.
14. Mix in the green chilli paste. Check out this recipe with full step-by-step images to learn how to keep it fresh in the refrigerator for months.
15. Mix with the green garlic. Green garlic is younger and milder in taste than ordinary garlic. Simply remove the fibrous, root-like component, and we'll be able to use the entire green plant.
16. To counteract the gassy effects of the arhar dal, add asafoetida and sauté for 2 minutes on medium heat.
17. Toss in the onions.
18. Cook for 1 minute on medium heat.
19. Toss in the tomatoes.
20. Mix thoroughly and cook for 3 minutes on medium heat, or until the tomatoes are soft and the raw ginger-garlic smell has faded.
21. Cooked dal should be added now.
22. Season with salt to taste. We previously applied salt while boiling the dal, so proceed with caution.
23. 1/2 cup of water should be added.
24. Stir thoroughly and cook for 5 minutes on medium heat, stirring regularly. Our hare lehsun ki dal has been prepared.
25. Garnish Hare lehsun ki dal with coriander and serve hot with jeera rice or plain steamed rice.
