Garlic Dal

Dal is the staple we Indians feast on. There is a different dal for almost every region in India. And each one has its distinctive qualities. Lentils come in a variety of texture and color.  Toor dal is the most common, followed by yellow moong and pink masoor. The plethora of different Indian grains and lentils is exhaustive and worthy of a Google Search . I am concentrating on one of my favorites...toor dal.

Toor is sometimes cooked on it's own with asafetida and turmeric, then blended with spices. Or cooked along with vegetables and spices like a one-pot affair. I tend to cook my dal first in pressure cooker, then portion it out so I have enough dal for at least two occasions. Each portion of dal is cooked differently so we aren't eating the same dal over many days! 

Simmer the cooked dal with salt and a little water so you have a pourable consistency. What gives this dal a singular flavor is the tarka that is poured over the warmed dal. The tarka or tempering starts with using a small cast iron ladle, in which you melt the ghee. These cast iron or aluminum ladles are primarily used for tempering. Cast iron lends a deep flavor to the dal or curry with the tarka. Dried red chiles, cumin seeds and spoonfuls of sliced garlic bloom and brown in ghee, The contents of the ladle are poured over hot dal. Crisped aromatics float releasing an appetising aroma. Cilantro freshens up the dal. It makes for a mouthwatering picture and a palate pleasing taste.

GARLIC DAL

Serves 4

1 cup Toor Dal

1/4 teaspoon Asafetida/Hing

1/4 teaspoon Turmeric powder

1/2 teaspoon Kosher Salt

2-3 Dried Red Chiles

1/2 teaspoon Cumin Seeds

6-8 Garlic Cloves

2 tablespoons Ghee

Cilantro leaves

Wash toor dal well.

Pressure cook dal with hing and turmeric till soft and smooth.  OR cook it stovetop covered, with a lot of water. Check dal often, adding more water if necessary.   Keep dal warm.

Slice garlic cloves thinly. 

Start the tarka just before you serve the dal.

Heat the ghee in a cast iron ladle or small saucepan. 

Add red chiles and cumin seeds to ghee. Let the spices bloom for 20 seconds. 

Scrape the sliced garlic into ghee and let garlic fry till it is pale brown and crisp. Do not let the garlic turn deep brown or it will taste bitter.

Take the ladle off the fire and pour the contents over the dal. 

Garnish dal with chopped cilantro. 

Rice or roti goes well this dal.

The comfort of familiar foods is like being with old friends. Bits of crisp garlic, mushy dal and a mouthful of rice....old habits, old tastes is happiness.

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