Gujarati Dal Recipe

This Dal is one of my favourites as it is sweet, spicy and tangy all rolled into one. A generous amount poured on a bowl full of rice, topped with a tsp of Ghee and accompanied by some Papad is absolute Nirvana!

Ingredients :

  • 200 gms Toor Dal/ Split Pigeon peas
  • 50 gms/ a large fistful of raw peanuts
  • 1 large tomato finely chopped
  • 2 green chillies slit
  • 2 sprigs of Curry leaves
  • Coriander leaves finely chopped
  • 4 tbsps jaggery
  • Juice of half a lemon
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 1 heaped tsp Jeera/Cumin seeds
  • 5 lavang/cloves
  • 1 inch piece of Dalchini /Cinnamon
  • A pinch of Hing/asafoetida
  • 1 tsp Chilly powder
  • A large pinch of Haldi /Turmeric powder
  • Salt

Method :

Wash the Toor Dal and pressure cook along with the peanuts to three whistles in a litre of water. Once the pressure is released churn it well. Drop in the tomatoes, green chillies, salt, Haldi and jaggery. Bring it to a boil and simmer over a low flame till the tomatoes are mushy. Heat the Ghee in a pan. Add the mustard seeds and after they splutter drop in the cumin seeds, Cloves, cinnamon and Asafoetida. Toss and add the Curry leaves. Switch off and drop in the chilly powder. Stir and immediately pour the seasoning into the boiling Dal. Cover and allow to simmer for a couple of minutes. Drizzle with lemon juice, tip in the coriander leaves, allow to boil for a few seconds and switch off. Serve hot over rice or have it with Roti or Naan.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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