Majida Rashid
Whoever rubs himself with garlic will not smell of cloves
— French proverb
If this proverb doesn’t reflect how much French love garlic, then the fact that they use smoked garlic, its flowers and leaves for their salads and sauces certainly does. Romanians, on the other hand, think garlic protects people from the likes of Dracula! No Romanian table is complete without their famous garlic sauce called mujdei. My mother always used garlic in her curries.
For centuries it has been used for medicinal purposes because allium found in garlic has antimicrobial properties. Greek physician Hippocrates and Persian polymath Ibn Sina, or Avicenna as he was known in Europe, prescribed garlic to treat toothache, chronic cough, parasitical infection, insect bites, gastro and even gynecological problems.
In olden days, Pakistani grandmothers used to put a wreath of garlic around the neck of crawling babies. At that age children touch everything and put their hands in their mouth, which usually weakens their immune system. This habit makes them vulnerable to cold or flu. The wreath was considered to counteract these ailments because by touching the garlic babies’ hands would be smudged with beneficial compounds found in garlic. Rubbing the face with those hands would transfer the goodness of garlic and improve immunity.
It’s said that before World War II scientists were attempting to develop antibiotics from garlic, though they had to ditch their efforts because the war necessitated the expedition of developing antibiotics promptly.
Sumerians are believed to be the first ones to cultivate garlic more than 5,000 years ago. Some sources claim that it came from the eastern plains of the Caspian Sea and spread to Central and South Asia. Crusaders took garlic to Europe. Italians, Polish and German immigrants brought it to the Americas.
Garlic is a perennial plant that belongs to the Allium family. Of all its varieties, I’m always fascinated by elephant garlic, soft neck and black garlic. Black garlic in Taoism was thought to grant immortality. Creole garlic now cultivated in the south was originally grown in Spain. It has at least seven subvarieties. Some can be eaten raw because of their mild flavor.
Commercially available, a hand-held soft and hollow plastic tube is ideal for peeling garlic. Place a few cloves inside the tube and roll forwards and backwards. Voila the skin is removed like magic. Alternatively, keep the whole head or a clove on a cutting board. Put the flat side of a large knife on the top and whack it with your palm.
Despite its benefits, people in some meditation communities think garlic agitates the mind. Once I mentioned this to a friend and she said, “Oh my goodness. They keep garlic away from bomber pilots.” Her husband was in the air force. I don’t know if it’s universally true or not.
I meditate a lot and I have stayed away from garlic for almost a decade. Though when I miss the heavenly aroma of frying garlic I cook Tarrka Daal. Tarrka is the process of frying thin slices of garlic in a little oil and pouring them over cooked lentils, just before serving. Other ingredients are also added to Tarrka but garlic is the main one. Daal in Urdu means lentils.
Daal Tarrka
Ingredients:
1/4 cup skinned mung daal
1/4-1/ teaspoon turmeric powder
Salt to taste
For Tarrka:
3-4 tablespoons olive oil
4-6 medium garlic cloves, thinly sliced
1/4 teaspoon crushed chilies
1/2 teaspoon cumin
1/2 teaspoon coriander powder
3 tablespoons chopped fresh coriander leaves
1/4 teaspoon Pakistani Garam Masala (optional)
Wash and soak the daal for at least an hour.
Drain the water.
Add fresh water and turmeric powder and boil until tender.
Stir in salt and a cook until the salt is absorbed. Turn off the heat.
For Tarrka:
Heat the oil in another pan.
Add the garlic and as soon as it turns golden add chilies, cumin and coriander powder.
Stir continuously for half a minute.
Pour over the cooked daal.
Spread the coriander leaves on the top and cook, over low heat, for five minutes.
Sprinkle with Garam Masala, cover the pan and let it stand for another five minutes before serving.
2 Servings.
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Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com. @Frontiers_Of_Flavor
