Hare Lehsun Ki Dal

Hare Lehsun Ki Dal
  • 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
  • Buy Deshi Toor Dal at affordable prices from Punit Proteins today. Visit the official website to place the bulk order.
  • 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.