Serves 4
Ingredients
- Toor Dal: 1 cup soaked for 3 hours
- Tomato: 1 small
- Jaggery: 2 tbsp (Can be replaced with raw sugar)
- Kokam Flower: 3 pieces
- Aachar Masala/ Pickle Masala: 1/2 tsp
- Red Chilli Powder: 2 tbsp or as required
- Dhaniyajeera powder (Coriander & Cumin): 1.5 tsp
- Garam Masala: 0.5 tsp
- Turmeric Powder: 1/4 tsp
- Salt: to taste
- Peanuts: 10-15 pieces
- Water: 4 Cups
- Ghee: 1 tsp (Optional)
- Coriander leaves: 5-6 sticks
For Tempering
- Mustard Seeds: 1/2 tsp
- Hing/Asafoetida: pinch
- Curry Leave: 6-8 leaves
- Cloves: 4-5 pieces
- Red Chilli Powder: pinch (just for color)
- Oil – 2tbsp
Preparation:
Pressure cook soaked dal with salt until cooked well. Normally, after 3 whistles the dal should be cooked. Once cooker has cooled down, open it and blend the dal. Add aachar masala, red chilli powder, kokam, tomato, dhaniajeera powder, turmeric, garam masala, and jaggery to the dal. Boil on a medium flame for 15 minutes. Add coriander leaves, ghee(optional) and let it boil for 5 more minutes.
Heat oil in tadka or tampering pan. Add mustard seeds and let them crackle, then add hing/Asafoetida, curry leaves and cloves. Switch off the stove and add red chilli powder to oil. Add mixture to dal. Cover dal for 5 minutes so that it absorbs the flavours from the oil.
Gujarati Dal is ready to be served. Best served with rice.
To view more recipes please visit Messy Cooking NZ
