Gilka Daal Recipe

Cooking Directions

• STEP 1.Rinse the split pigeon peas thoroughly and soak them in water for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, water, turmeric powder, and salt. Cook for 4-5 whistles or until the lentils are soft and mushy.
• STEP 3.In a separate pan, heat oil and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions, ginger, and garlic to the pan and sauté until the onions turn golden brown.
• STEP 5.Add chopped tomatoes, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 6.Add the cooked lentils to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 7.Simmer the daal for 5-10 minutes to allow the flavors to blend together.
• STEP 8.Squeeze fresh lemon juice over the daal and garnish with chopped cilantro.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can blend a portion of the cooked lentils before adding them back to the pan.

Storage and Serving

• Gilka Daal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the daal on the stovetop or in the microwave before serving.
• Serve Gilka Daal as a main dish with rice or roti, or as a side dish with other Indian curries.