Gujrati Dal
by kvsantha
21 Feb 2002
This recipe has been viewed 20159 times
A traditional Gujaratis dal recipe with a typical sweet and spicy tinge of taste is best paired with steamed rice. The dal is cooked, blended well and cooked with jaggery, tamarind and a tempering of mustard seeds, curry leaves and hing.
Gujrati Dal recipe - How to make Gujrati Dal
Preparation Time: Cooking Time: Total Time:
2 cups toovar (arhar) dal
1 cup chopped yam (suran)
2 tbsp peanuts
2 dry dates (kharek) (optional)
Other ingredients
8 pcs of kokum, soaked
1 tomato , chopped
50 gms jaggery (gur)
1/2 tbsp lemon juice
1 pc ginger (adrak), chopped
4 green chillies , slit
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
For the tempering
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) leaves
10 to 12 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 small round red chillies (boriya mirchi)
1/2 tsp asafoetida (hing)
2 tbsp ghee
1 tbsp oil
salt to taste
For the garnish
4 tbsp chopped coriander (dhania)
Method
- Wash and pressure cook the dal in 4 cups of water.
- In another vessel, pressure cook the yam, peanuts and kharekh.
- When the dal is cooked, cool slightly and blend till it is smooth.
- Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
- Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
- Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
- Serve hot garnished with coriander.
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