Gilka Daal Recipe

Gilka Daal is a traditional Indian lentil dish made with split pigeon peas. It is a flavorful and nutritious dish that is commonly enjoyed with rice or roti. The lentils are cooked until soft and then tempered with aromatic spices like cumin, mustard seeds, and curry leaves. The dish is finished with a squeeze of lemon juice and garnished with fresh cilantro. Gilka Daal is a comforting and satisfying meal that is perfect for vegetarians and lentil lovers.

4.5
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Vegdiet
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
Gilka Daal
plan
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ingredients serve

Ingredients for Gilka Daal Recipe

  • 1/4 cup Split Pigeon Peas
  • 3/4 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • 2.25 Y Leaves
  • 1/4 Medium Onion, Finely Chopped
  • 1/4 teaspoon Ginger, Grated
  • 1/4 teaspoon Garlic, Minced
  • 1/2 Medium Tomatoes, Chopped
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • 1/4 Juice Lemon
  • as required Fresh Cilantro, Chopped For Garnish

Directions: 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.
Nutrition
value
243
calories per serving
8 g Fat13 g Protein28 g Carbs13 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    13g
  • Carbs
    28g
  • Fiber
    13g

MacroNutrients

  • Carbs
    28g
  • Protein
    13g
  • Fiber
    13g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    5mg
  • Vitamin A
    1045mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    111mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    146mg
  • Manganese
    < 1mg
  • Phosphorus
    214mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp