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Lehsuni Daal (Garlic Flavored Lentils)




Source of Recipe


Brenda Lee Olson


Recipe Introduction


From Petrina Verma Sarkar,
Made with masoor daal (orange lentils) this dish is simple and very
tasty. It is in fact almost a staple in most homes. It makes a great
accompaniment for plain boiled rice and a vegetable or meat dish. The
recipe makes enough for 2-3 servings and is best made in a pressure
cooker - it gets done faster this way.



List of Ingredients




* 1 cup masoor daal washed thoroughly
* 3 cups water
* 2 tbsps vegetable/sunflower /canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee or vegetable ghee
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida (check carefully to be sure it's gluten-free)
* 1 tsp cumin seeds
* 8-10 cloves of garlic


Recipe



* Mix the da'al, water, cooking oil, turmeric powder, red chilli
powder, salt to taste, onion and tomato in the pressure cooker or a
deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds
which will sizzle. When they stop sizzling add the garlic and dry red
chillies and fry till the garlic is light brown. Add the asafetida and
turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.