This is a vegan, humble, easy, and flavorful dal fortified with the aroma and flavor of garlic scapes. The creamy cooked dal along with evolved flavors from the tempering with the mild garlicky flavored garlic scapes makes a great meal along with roti or grains.
Garlic scapes?
Are you wondering what garlic scapes are? Are they edible? The simple answer is yes, and these are the flower stalks of garlic. These are pretty seasonal, late spring and early summer are the periods where garlic scapes would be available.
Are garlic scapes and garlic chives same or different?
They are different though they are from the same plant. Garlic chives are the leaves that give phenomenal garlic flavor and are called Chinese chives too. Garlic scapes are the flower stalk. They have mild garlic flavor and a great choice to use in a wide variety of recipes.
To use the garlic scapes, chop about an inch of the white bottom portion of the stalk. Alternatively, bend and snap off the stalk near the bottom to discard the hard portion of the flower stalk. Also, make sure to trim about an inch from the flower bud as that would also be fibrous. This garlic scape can now be used in any recipe.
Why this dal?
Dal is our ultimate comfort food whether it is served as a soup or as a side with everyday roti or rice. Dal is easy, simple, nutritious with tons of proteins and fiber, and is also budget friendly. Though cooked dal can be served as such with a little salt, tempering with spices makes a much flavorful Tadka Dal. Veggies or greens can be used too as in Instant Pot Veggie Dal and Gonkura Dal fortifying the flavors and nutrition of the simple dal.
This dal with a mild garlicky flavor can also be referred as garlic scapes pappu or paruppu. This dal with rice will be loved by everyone, kids and adults, as it is mild yet flavorful.
The following ingredients are required to make this dal:
Orange masoor dal - aka orange lentils are the base of this dal. These lentils are a great source of proteins, fiber, potassium, iron, and vitamin B.
Garlic scapes - The star of the recipe. These garlic scapes give a milk garlicky flavor to this dal.
Water - Water is necessary to rinse and cook the dal.
Turmeric - Turmeric has medicinal properties and fortifies the color and nutrition of this dal.
Salt - Adds flavor.
Oil - any neutral flavored oil can be used. If a regular version is preferred, ghee or butter can also be used. Coconut oil gives another flavor dimension.
Cumin seeds - Adds flavor.
Chili powder - Gives the spicy kick to the dal, and can be adjusted as per taste preference.
Curry leaf - Enhances flavor.
Asafetida - Aids in digestion and gives a milk pungent flavor.
Is this recipe vegan?
Yes, this recipe is vegan. The tempering for the dal is done using oil. If a regular version is preferred, ghee or butter can also be used to temper the dal.
Servings
This dal can be served as a soup and makes two servings. When served with cooked grains or quinoa, and/or roti, this dal makes four servings as a side.
What to serve this dal with?
As a soup, serve with some crusty bread or garlic bread. Serve this with plain basmati rice, Jeera rice, or garlic butter paratha, or every day phulka for a delicious meal. When serving this with rice or roti to make a comforting meal, Kochumber, Oven Roasted Bhendi, yogurt, pickles are great to add as extra sides. In addition, if mangoes are in season, serve with Mango Lassi.
Variations
This recipe uses orange masoor dal. Different days have different nutrition profile with subtle flavor variations. Split yellow moong dal, toor dal, chana dal can be used in this recipe. Yellow moong dal cooks approximately in the same time as orange lentils or masoor dal. If using toor or chana dal, adjust the timing and water as needed to cook it. Alternatively, those days can be pressure cooked and tempered at the end.
Ingredients
Orange masoor dal - ½ cup
Water - 2 and ½ cups
Turmeric - ⅛ tsp
Salt - ¼ tsp
Oil - 2 tbsp
Cumin - ½ tsp
Asafetida - ⅛ tsp
Chili powder - ½ tsp
Garlic scapes - ½ cup, sliced
Curry leaf - 1 sprig
Dried red chilies - 2
Method
Rinse the dal and add it to a heavy bottomed sauce pan. Add the water and turmeric. Bring it to a boil and simmer for 15 minutes. The dal would have cooked in this time. Add salt, mash, and simmer for two more minutes. Remove from the flame.
Heat oil in a pan. Add the dried red chilies, followed by cumin, asafetida, and curry leaves and let it bloom for 30 seconds. Add the chopped garlic scapes and sauté for 2-3 minutes. Add 1/8 tsp salt and chili powder and sauce for 30-40 seconds.
Pour this tempering onto the dal. Transfer to serving bowl.
Serve hot or warm as soup, or with rice and roti.
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