| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 207 | 3.5g | 0.4g | 33.5g |
| sugars | fibre | protein | salt |
| 6g | 16.2g | 14.4g | 0.1g |
A Creole Turn to the Guar Dal (Split Guar Lentils) Recipe
The sumptuous Guar Dal (Split Guar Lentils) recipe is one that I hold particularly close to my heart. Borrowing elements from my Creole background, this recipe tenderly fuses cultural influences that cross continents and culinary worlds. While Creole richness is typically associated with seafood dishes, I find myself smitten with how the same smoky, robust flavors can be applied to this humble, vegetable-based dish. 
Nutritional Goodness Packed in Each Serving
Guar Dal is not only an infusion of diverse flavors but is also a powerhouse of nutrients. This dish, brimming with the goodness of lentils, possesses a high protein content, essential for those aiming for a balanced diet. The generous addition of tomatoes brings a dose of lycopene, keeping your heart healthy, and the spices used provide an immunity boost. The hint of garlic and onions contribute a dash of allicin – a compound with remarkable, beneficial health properties. And then there’s turmeric, the golden spice, its curcumin content known for potent anti-inflammatory effects.
Each serving of Guar Dal does more than just tantalize your taste buds, it contributes positively to your overall well-being too.
Flavor Profiles and Culinary Combinations
A typical feature in Indian households, Guar Dal shares a flavourful relationship with rotis or steamed rice, making for a satisfying main course meal. This recipe bears a surprising similarity to Creole gumbo, in terms of the bold and hearty flavors it packs.
The burst of spices – coriander, cumin, and chillies – perfectly mirrors Louisiana’s classic gumbos, and wouldn’t look out of place on a New Orlean’s dinner table! Here is a little more about New Orlean’s food culture.
Steaming hot Guar Dal and piping fresh rotis or a bowl of basmati rice can be your go-to comforting meal, just as Beignets or éclairs would be, after a tiring day. Trust me, the deliciousness of this dish truly transcends geographical boundaries. Enjoy!
What You’ll Need
- 1 cup Guar Lentil (split)
- 4 cups Water
- 2 Tomatoes, finely chopped
- 1 Onion, finely chopped
- 2 Green chilies, finely chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Cooking oil
- Salt to taste
- 2 tablespoons Fresh cilantro, chopped
Method
Step One
Start by washing the split Guar lentils thoroughly under running water. Once clean, soak them in 4 cups of water for around 30 – 45 minutes.
Step Two
After the lentils have soaked, place them in a pressure cooker and cook until they have softened. This should usually take around 4 whistles on medium heat, but check to ensure they are fully cooked.
Step Three
While the lentils are cooking, prepare the other ingredients. First, finely chop the tomatoes, onion, and green chilies. Then, mince the garlic and grate the ginger.
Step Four
Heat the cooking oil in a large pan. Once it is hot, add the cumin seeds and allow them to crackle.
Step Five
Add the chopped onions to the pan and sauté until they are golden brown. Then add the minced garlic and grated ginger and continue to sauté for 1-2 minutes.
Step Six
Now it is time to add the tomatoes and green chilies to the pan. Continue to sauté until the tomatoes become soft and mushy.
Step Seven
Add turmeric powder, coriander powder, and red chili powder to the pan. Mix all ingredients well, ensuring that they are fully incorporated.
Step Eight
Drain the water from the cooked lentils and add them to the pan. Stir everything together and add salt to taste.
Step Nine
Cover the pan and let the dal simmer for about 10-15 minutes so that all flavors are well combined.
Step Ten
Finally, sprinkle the freshly chopped cilantro over the dal and mix it in gently. Your Guar Dal is now ready to be served. Enjoy it with some warm naan or rice for a fulfilling meal.
