Create / Ingredients / Garlic
Garlic
Pungent when raw, sweet and mellow once softened in fat. Firm cloves, or a fine dried powder. Also called Lehsun, Poondu, Bellulli.
Preparing it
Crush or chop just before using. Fry gently, because burnt garlic tastes bitter.
Goes with
Cumin, Spinach, Tomato, Lentils
Season
The new crop arrives from about February to April. Available all year.
Storage
Keep whole bulbs in a cool, dry, airy place, not in the fridge.
Nutrition
Used in small amounts, so its nutritional contribution is minor. Demo note.
Tradition
Garlic fried in ghee or oil is a familiar finish for dal in many North Indian homes.
Blends with garlic
- Tomato & Beetroot Soup Blend
- Cream of Mushroom Soup Blend
- Hot & Sour Soup Blend
- Moringa & Lentil Soup Blend
- Cream of Broccoli Soup Blend
- Pumpkin & Pepper Soup Blend
- Spinach & Dal Soup Blend
- Dal Tadka Base
By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.