Gujarati Dal

By • March 31, 2017 0 Comments

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Gujarati Dal

Author Notes: Gujarati dal is a culinary wonder, hot, spicy and sweet at the same time. Pour over white rice with a dollop of ghee and you will not want anything else .... in life! Annada Rathi


Serves 2

  • 1/2 cup split pigeon peas or toor dal
  • 1/4 cup raw peanuts
  • 1 roma tomato, medium, diced
  • 1 serrano pepper or thai chile pepper (optional)
  • 1 3/4 teaspoons crushed or grated jaggery
  • 1/2 teaspoon turmeric
  • 1 pinch asafetida
  • 3/4 teaspoon salt
  • 5-6 curry leaves
  • 1 tsp coriander powder
  • 1/2 teaspoon red chile powder
  • 2 pieces cloves
  • 2 pieces kokam pods or 1/2 tsp tamarind paste
  • 1/2 teaspoon lime juice
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • Chopped cilantro
  1. Wash the split pigeon peas thoroughly till the water used to wash them remains clear. Add 1 cup water to the rinsed pigeon peas, add peanuts and cook in pressure cooker till fully cooked. If you don't have a pressure cooker, pour rinsed pigeon peas in a pot. Add 2 cups water, peanuts and cook on medium heat for about an 45 minutes or till the peas become soft enough to whisk into a mush.
  2. If you've used a pressure cooker, take the peas out of the pressure cooker, pour into another pot, mix with a whisk, add turmeric and stir. Add about 1 cup water to this mix and turn the heat on. If you've cooked the peas in a pot, whisk in the same pot, add turmeric, 1 cup water and return to medium heat again.
  3. Add diced tomatoes, kokam pods (or tamarind paste), salt, jaggery and lime juice.
  4. While the peas are cooking, take another small pan and put it on medium heat. Add vegetable oil, followed by mustard seeds and cumin seeds after 3-4 minutes.
  5. Once the seeds stop popping, turn the heat down to low and add curry leaves, chile peppers, coriander powder and red chile powder, asafetida and cloves.
  6. Turn the heat off and add this spiced oil to the dal. Be careful while adding the hot oil to the boiling dal.
  7. Let the dal come to a rolling boil, add cilantro and turn the heat off.
  8. Eat with white rice and a dollop of ghee.

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