Gujarati Dal

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Ingredients:

  1. Toovar Dal 1 cup
  2. yam (suran) 1/2 cup chopped
  3. Peanuts 2 tbsp
  4. Dry dates (kharek) 2
  5. Ghee 1 table spoon
  6. Oil 1 table spoon
  7. Mustard seeds ¼ spoon
  8. Cumin seeds (jeera) ¼ spoon
  9. Fenugreek (methi) seeds ¼ spoon
  10. curry leaves (kadi patta) 6 to 7
  11. 2 garlic                                    2 cloves
  12. Cinnamon (dalchini) 25 mm (1″) piece
  13. Bayleaf (tejpatta) 1
  14. Round red chillies (boriya mirch)2 Nos.
  15. Asafoetida (hing) ¼ spoon
  16. Kokum , soaked in water 4 to 5
  17. Finely chopped tomatoes ¼ cup
  18. Jaggery (gur) 2 table spoon grated
  19. Lemon juice 1 spoon
  20. Ginger (adrak) 25 mm (1”) piece grated
  21. green chillies 2 slit
  22. chilli powder 1/4 tsp
  23. turmeric powder (haldi) 1/4 tsp
  24. salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Preparation:

  • Wash the dal, add 2 cups of water and pressure cook for 2 to 3 whistles.
  • Allow the steam to escape before opening the lid.
  • Cool slightly and blend in a mixer to a smooth mixture. Keep aside.
  • Combine the yam, peanuts and dates, add enough water and pressure cook for 2 to 3 whistles. Allow the steam to escape before opening the lid and keep aside.
  • Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
  • When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies and asafoetida, mix well and sauté on a medium flame for few seconds.
  • Add 1½ cups of water, kokum, tomatoes, jaggery, lemon juice, ginger, green chillies, chilli powder and turmeric powder. Mix well.
  • Bring to boil and simmer for 10 to 15 minutes, while stirring continuously.
  • Add the dal, yam, peanuts, dates and salt, mix well and simmer for 10 to 15 minutes, while stirring continuously.
  • Serve hot garnished with coriander

 

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