Lasanwali Daal - Pickled Daal

Just usual daily daal gets a kick by the addition of Garlic pickle!

Lasanwali Daal

Pickled daal

Ingredients

• 1/2 cup toor daal, cooked and mashed
• 1 tsp jaggery (or to taste)
• salt to taste
  

Tempering

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
  

Mash and set aside

• 1 tbsp garlic pickle
  

Garnish

• chopped cilantro/coriander leaves
  

Accompaniment

• Plain rice (preferably surti kolum)
• Lemon wedges
  

Method

1. Pressure cook toor daal adding adequate amount of water. Mash cooked daal and keep aside

2. Heat oil in a saucepan. Add mustard seeds, turmeric powder, asafoetida.

3. As they sizzle, take the saucepan off the heat. Stir in mashed pickle. Give a quick stir.

4. Now return to heat. Add mashed daal and 1/2 cup water. Stir.

5. Add jaggery and salt to taste (Remember pickle already has salt in it)

6. When daal comes to boil, switch the gas to low. Simmer for 5 minutes.

7. Garnish with chopped cilantro.

Note -

1. Take the saucepan off the heat before adding garlic pickle because all the spices in the pickle may burn.

2. You can adjust the consistency adding more water.

3. Pay attention while adding salt since pickle already contains salt.

4. This recipe serves 2 people.

Source: Enjoy Indian Food