Fresh green garlic is now in season and they have a lot of health benefits including lowering cholesterol, high blood pressure, it acts as an antibiotic too.Green garlic is nothing but immature garlic that is harvested before the cloves mature. The stalks are green and resemble spring onions.It has a milder flavour than dry garlic and tastes great in dals, chutneys and stir fry vegetables.
- 1/2 cup split pigeon peas/ toovar dal
- 15 to 18 cloves of fresh garlic finely chopped + the tender portion of the stalks/ chives chopped fine
- 1/4th” piece of ginger and 2 to 3 green chillies(adjust to spice required) ground to a paste
- 1 tbsp ghee
- 1 tsp cumin seeds (as per choice)
- 1/8 tsp asafoetida
- 1/4th tsp turmeric powder
- 2 dry red chillies broken into pieces
- 1 small onion chopped thinly lengthwise (approximately 1/2 cup)
- 1 small tomato chopped fine (approximately 1/2 cup chopped tomatoes)
- Salt to taste
- 5 sprigs of coriander leaves finely chopped
- Rinse the dal well and soak it in water for 30 minutes. Add 1 cup water, 1/8 tsp turmeric powder and a pinch of asafoetida and pressure cook the dal until pressure is released 5 times.Switch off the flame. Once the steam is released open the lid, whisk the dal well and set aside.
- Heat ghee in a pan, add cumin seeds. When the seeds crackle, add dry red chillies, finely chopped green garlic,saute till golden, add asafoetida, ginger green chillies paste, garlic chives and saute well. Add in the onions and saute till soft. Do not brown them else it’ll lend a sweetish taste to the dal. Add turmeric powder, tomatoes and saute till the tomatoes are soft. Add the cooked and mashed dal, salt and water to get the desired consistency. The dal should be of semi thick consistency. Cook on medium flame till it boils and the flavours sink into the dal. Garnish with coriander leaves.
- Serve hot with steaming hot rice or rotis.
- When you buy green garlic, buy garlic with fresh tender green stalks. Avoid dry stalks. Fresh tender garlic is very mildly flavoured, hence you need to add more cloves. If using mature garlic around 8 are enough or as per choice
- 1/2 cup of raw dal gives approximately 2 cups of cooked dal.
- A little extra ghee is added to add flavour. You can adjust to your choice accordingly.