Mixed Dal with Green Garlic Chives
It is getting slightly warmer in my part of the world and so, it also means that slowly all the seasonal produce will start vanishing from the vegetable market scene. One of the most flavourful ingredient, which I will dearly miss are Garlic Chives.
If you have read my earlier blog post about the Garlic Chives Flatbreads with Flaxseeds, you may have read the health benefits of the ingredient. However, the health benefits are not the only reason for its consumption, the flavor of chives, while being cooked / baked, is simply too hard to miss. I recently also blogged about a flavourfull pull apart bread using green garlic chives to make an aromatic Indian style pesto spread. You can find the Link here to the post – Whole Wheat Flour Pull Apart Bread with Indian Style Pesto
Since my blog is just a few months old, I am slowly trying to incorporate dishes that are not on the blog yet / certain sections that need posts etc. I am just learning and quite enjoying the process, to be frank. So, my last post on the dal series was the Bottle Gourd dal spiced with Sambar Powder that could be paired with either a flatbread or rice.
So keeping in mind the lentils and the winter produce – This dal recipe suited the bill quite well. This flavourful dal with garlic chives needs to be had along with some steamed rice and a dollop of ghee or better yet, a Jeera Rice. Being an Indian, Dal Chawal is comfort food for most of us. When we are sick or tired or plain lazy, cooking and eating a bowl of dal chawal never lets you down. Fills and soothes your stomach. A great mix of protein and carbs with fat in the form of a dollop of ghee, this is a perfect meal. Of course, the tempting accompaniments like fried papads or pickles do full justice to the bowl by lending their share of crunch / bite and spice / tang to the humble dish.
So, Dals at Indian homes are a regular and prominent feature. A thali is incomplete without a flavourful dal and a tadka or tempering poured over it. We, South Indians, too consume them in our own way, in a Sambar with mixed vegetables or our famous Rasam, which is low on dals, but is extremely aromatic with all the freshly ground spices.
Also, since dal is an excellent form of protein for vegetarians like us, we at home tend to have it on a daily basis as part of our main meal. I try a variety of dals or pulses and often mix a combination of 2-3 dals for increasing the nutritional value. In the below recipe too, I have tried using equal quantities of tur or arhar dal and moong dal. Also, these are low on oil, apt for everyday consumption. I don’t prefer elaborate tadkas over the dal as it makes it too heavy to consume with oil and spices.
Everyday cooking has to be simple, non-spicy and should involve less time in the kitchen. If you share my views, please take a look at the recipe below and try cooking this delicious and flavourful dal before the green garlic chives go off the shelves!!
Also, if you are looking to pair this dal with some winter special pickles, do check out the following from the blog-
Recipe for Mixed Dal with Green Garlic Chives
- Green Garlic chives – finely chopped 10 to 12 nos. (pods plus chives)
- Moong Dal – ¼ cup
- Tur Dal / Arhar Dal – ¼ cup
- Turmeric Powder – a generous pinch
- Salt as per taste
- Finely chopped Fresh Coriander leaves as required
- Mustard Seeds – ¼ tsp
- Jeera or Cumin Seeds – ¼ tsp
- Asafoetida or Hing – a generous pinch
- Whole red chillies – 2 nos. broken into pieces
- Few pods of garlic
- Oil – ½ tsp
- Wash and soak the dals together for 20 odd minutes and pressure cook them along with half the portion of the chopped green garlic chives with 1 ¼ cups of water for atleast 4 whistles.
- Mash / whisk the dal and keep aside.
- Heat a non-stick kadhai or heavy bottom pan, add oil and once its hot, add mustard seeds, cumin seeds, hing and whole red chillies.
- Add some turmeric powder and the balance portion of green garlic chives. Saute and add the cooked dal.
- Add required quantity of salt, mix the dal well and let it simmer for atleast 5 minutes over low heat.
- Now add the finely chopped coriander leaves and mix it once more before switching off the heat.
- Serve it hot with Jeera Rice or Steamed Rice.
- While pressure cooking the dals, you may add salt and some turmeric powder. However, I prefer adding them later.
- You can add chopped green chillies too during tempering or even when pressure cooking the dal, if you prefer your dal to be spicy.
- In case you have no time to soak your dals before pressure cooking, please go ahead and cook the dals straight away after washing it under running water and just increase the cooking time by say 1-2 whistles.
- Some people prefer using only the garlic pods and not the chives. However, the chopped chives lends a lovely aroma to the dish. Don’t discard it.
- I have not added any chopped tomatoes or onions in this dal. You can add the same after the mustard seeds crackle and the cumin seeds are slightly brown in step 3 above.
- The recipe has been made with a combination of dals. You can choose to opt for either one or all together too. Tastes great.
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