RASUN DAAL (GARLICKY LENTIL SOUP)
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A bowl of steaming hot lentil soup tempered with roasted garlic is all you need to lift your spirits.
As I already mentioned in some of my previous posts, Masur Daal or Red Lentil is the most commonly used lentil in every Bengali household. It is cooked in many interesting ways that offer distinct aroma and flavors. So, here I am presenting to you another heirloom Masur Daal recipe.
This is my maternal grandmother's recipe. The star of our family, she was originally from Bangladesh (erstwhile Purba Banga). During the time of the Partition, she had come to India with her widowed mother. Thereafter they witnessed a lot of struggle in restructuring their lives in and around the new place. But, let's not talk about that now. The crux of the matter is that she was a bold, feisty, and classy woman who was immensely proud of her heritage. An excellent violinist and an extraordinary chef, she has always been a source of inspiration for us all. Sorry for digressing but it didn't seem right to just share her recipe and not talk about her.
The Rasun Daal gets its name from the abundant use of garlic or rasun as it is called in Bengal. Unlike in north India, in Bengal, it is not common to use garlic in daal or lentil soups. However, this is a one-of-a-kind recipe that is different from its counterparts in more than one way. Unlike other daal preparations, this daal is tempered twice.
ABOUT THE RECIPE
Nothing is more intoxicating than the smell of roasted garlic. Add to it the goodness of Masur Daal and you are in for a culinary treat. The recipe is quite simple and requires very few ingredients.
The boiled daal is first tempered with cumin seeds and allowed to simmer until done. In a separate pan, whole peeled pods of garlic and dried red chilies are sauteed in ghee until the garlic pods turn golden-brown. This mixture is then poured into the daal creating a sizzling sound. Sprinkle some finely chopped cilantro and there you go, your daal is ready!
Serve this piping hot daal with a bowl of rice or roti. I bet you will love it.
WHY SHOULD I MAKE THIS DAAL?
The other reasons why you should give this a try is because it is:
- Simple and easy to make
- Uses very few ingredients
- Ready in minutes
- Healthy
- Flavorful with a unique taste
- Crowd-pleasing recipe
Apart from these reasons, both Masur daal and garlic are known to have immense nutritional benefits.
NUTRITIONAL BENEFIT OF MASUR DAAL
Red Lentil is a plentiful source of fiber, folic acid, and potassium which are known to support heart health.
It is also a rich source of vitamins and proteins. Hence, can be an excellent replacement for meat.
Adequate fiber intake also aids in digestion and helps in weight loss.
Other than these benefits, it is also a rich source of iron.
NUTRITIONAL BENEFITS OF GARLIC
Garlic contains sulfur compounds that have health benefits.
It is low in calories and rich in vitamin C, vitamin B6, and manganese.
It is great for preventing and fighting cold and flu.
High doses of garlic are believed to improve blood pressure for those with known high blood pressure.
It contains antioxidants that protect against cell damage and aging.
Regular consumption of garlic is believed to improve human longevity in general.
INGREDIENTS
You will need the following basic ingredients to make this awesome garlicky daal:
Here is what you need:
Masur daal - Masur daal or red lentil is available in any Indian grocery store. It is packed with nutrients and cooks very easily.
Garlic cloves - peeled whole cloves of garlic is the hero of this dish.
Spices & condiments - For tempering, we need whole dried red chilies and cumin. Other than that Turmeric, Red Chili powder, Salt, and Sugar will also be used.
Cilantro - Finely chopped cilantro is needed for garnish.
Vegetable oil & Ghee for cooking.
HOW TO MAKE IT?
Wash the lentils under running water till the water runs clear. Then set it to boil in a pressure cooker or deep-bottomed pan with some salt and turmeric powder. Cook till mushy.
In a nonstick pan, heat some oil. Temper with cumin seeds.
Add the boiled lentils, sugar, and salt as needed. Allow it to simmer till done. Turn off the gas and keep aside.
In a separate pan, heat the ghee. Temper with whole red chilies. Add the garlic pods and saute. Add the red chili powder. Keep roasting till the garlic pods turn golden-brown. Turn off the gas.
Pour this mixture on the daal. Sprinkle chopped cilantro and serve.
FREQUENTLY ASKED QUESTIONS
Why is lentil good for us?
Lentils comprise of complex carbohydrates, and they have a rich fiber content. On the other hand, they are low in fat and calories. Their high protein content makes them a perfect option for people on a weight-loss diet. When taken in combination with a whole grain, like brown rice or quinoa they can give us the same amount of protein as meat.
Are lentils keto-friendly?
Well, the answer is yes and no. We know that normally vegetables that grow above the ground are considered to be keto-friendly options because they contain low carbs. Lentils are an exception because they grow above ground but they have high carbohydrate content. So, if you are on a keto diet, that recommends below 20 grams of carbs a day avoid eating them. However, if your diet is not so stringent in terms of carb content, you can certainly go for them in moderation.
What is Ghee?
Ghee is a type of clarified butter that is used in Indian and Middle Eastern cuisines. Traditionally, it is made by heating butter made from cow milk until all its water content evaporates. The milk solids are then skimmed and strained away, leaving behind only the liquid fat which is the Ghee.
Why is Ghee used in this recipe?
Ghee not only makes the daal more palatable it also makes the garlic more nutrient-rich. It lends a beautiful aroma to the daal too.
Is Ghee healthy for us?
Ghee is believed to be an elixir in Ayurveda. It is considered to be a vehicle of herbal medication. It is a rich source of vitamin E, A, antioxidants, and other organic compounds. As per modern science, ghee can increase the bioavailability and absorption of some healthy vitamins and minerals. By cooking or eating vegetables or other healthy foods along with ghee, our bodies may have access to more of their nutrients.
What is the difference between ghee & clarified butter?
Clarified butter is very similar to ghee, but their manufacturing process varies slightly. While clarified butter is made using high heat, ghee is simmered at 100C or lesser. As a result, ghee takes longer to make than clarified butter, but it retains more vitamins and nutrients.
SERVING SUGGESTIONS
Serve piping hot daal with a bowl of basmati rice. You can also have some Palak Pakoda or Papadums as an accompaniment. A Bengali mixed vegetable curry called Panchmeshali torkari or Chyacchra tastes the best with this daal.
STORING SUGGESTIONS
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, warm it. If the daal appears thicker,
add some water.
Like this recipe? Try my Tibetan Daal & Masur Daal with Tomato & Curry Leaves too.
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RASUN DAAL (GARLICKY LENTIL SOUP)
Ingredients:
- 1 cup Masur dal
- 7-8 garlic pods
- 2 whole dried red chili
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp sugar
- salt to taste
- 2 tsp oil
- 2 tbsp ghee
- 1/4 cup chopped cilantro
Instructions:
- Wash the lentils under running water till the water runs clear. Then set it to boil in a pressure cooker or deep-bottomed pan with some salt and turmeric powder. Cook till mushy.
- In a nonstick pan, heat some oil. Temper with cumin seeds.
- Add the boiled lentils, sugar, and salt as needed. Allow it to simmer till done. Turn off the gas and keep aside.
- In a separate pan, heat the ghee. Temper with whole red chilies. Add the garlic pods and saute. Add the red chili powder. Keep roasting till the garlic pods turn golden-brown. Turn off the gas.
- Pour this mixture on the daal. Sprinkle chopped cilantro and serve.
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