"How can we use them in cooking, where can I find recipes using these greens". I always talk to myself when I see them at my local farm marker. Yes, I am talking about green garlic.
Green Garlic is a spring culinary treat that does not receive as much fan fare as it deserves. This mild stage of garlic may be hard to find unless your have access to a farmers market that sells this delicacy (from March to July) or you garden and grow your own. If you are going to purchase green garlic look for green stalks that are not yellowing or blemished.
Prepare - Similar to leeks, green garlic stalks trap dirt and sand within the leaves. Rinse each stalk carefully. Once washed, the entire stalk can be used.
Store - If you are growing the garlic then harvest right before you use it. Green garlic can be stored in the refrigerator for up to three or four days. One stalk of green garlic is equivalent to one or two cloves of garlic.
I got hold of a bunch from my local farm market and used in the preparation of this dazzling dal. I used half the bunch of garlic greens for this recipe as the green garlic flavor is very overpowering.
Source : My own
Cuisine: South Indian Fusion
Prep time: 7 mins
Cooking time: 20 mins
Serves: 4 people
1 C toor daal/ split-redgram lentil, uncooked
1 C or 10-12 sprigs of green garlic, chopped roughly
1 shallot, chopped
1 medium tomato, chopped finely
1/2 t turmeric powder/haldi/pasupu
1/2 t cayenne pepper/mirchi powder/red chillie powder
1 t cumin/jeera
1/2 t oil
salt as per taste
2 C water
1 tsp mustard seeds
1 tsp urad dal/black gram lentil
5-6 curry leaves
a pinch of hing/asafeotida
1 T any cooking oil
- Wash and soak dal for 30 minutes. Add one cup dal with half spoon of turmeric powder, cumin/jeera and half spoon of oil. with 2 cups of water, pressure cook for 4-5 whistles. Adding oil to dal will cook evenly and mash perfectly, cumin/jeera gives flavor to dal and turmeric gives the color.
- Once the dal is cooked cool down add salt to it and mash dal with a masher or traditional pappu gidda.
- If you do not have a pressure cooker, boil it in a large pot with two and half cups of water till the lentil is little overcooked.
- While dal is cooking chop garlic greens, shallots and tomatoes.
- In a kadai or small pot heat a tablespoon of cooking oil, add mustard seeds, let it splutter then add urad dal/black gram lentil, curry leaves and hing/asafeotida fry for a minute.
- Add chopped onions and let them fry for another minute or till they turn transparent. Once you know that onions are cooked add finely chopped tomato and cook till the tomatoes looks mushy mushy and starts to leave oil from its sides.
- Add cayenne pepper/red chilli powder and chopped green garlic. Cook for a minute or two.
- Pour the entire mashed dal, stir well and let it simmer for 2 more minutes and you are done. Check for salt
- Serve hot or cold with rice, rotis/phulkas/Indian flat bread.
More dals from my kitchen:
Baby Bok-Choy Pappu
Pedamma's Pappu charu
Sending this to Weekend Herb Blogging Kelly from Sounding My Barbaric Gulp a herb blogging phenomenon started by Kalyn of Kalyn's Kitchen. The new rules are in effect to this event, please check her blog for more details.