Gujarati dal

Gujarati daal (serves 4)

Ingredients

Tuvar daal – 1 cup
Jaggery – about the size of a large lemon
Kokum – 5
Raw groundnuts- 10 to 12
Curry leaves
One lemon
Ginger – small piece, grated
Coriander leaves, finely chopped
Asafoetida (Hing)
Mustard seeds
Fenugreek seeds (Methi seeds)
Turmeric powder
Red chilly powder
Coriander powder
Bay leaves – 2
Dry red chillies – 1
Garam masala – 1 tsp
Oil for tadka – 2 tsp
Method of preparation

Pressure cook tuvar daal along with peanuts, turmeric powder and salt. After the daal is cooked properly, mash the daal well using a blender and transfer it to a thick bottomed utensil. Add water if required. The consistency should be a little watery compared to say dal fry. Add jaggery and kokum to the daal and let it simmer for about 10 minutes. After the jaggery has dissolved, heat oil in a small pan and add mustard seeds. After they crackle, add asafoetida, fenugreek seeds, dry red chillies, bay leaves and curry leaves. Switch off the flame and then add red chilly powder and dhania powder to the tadka. Pour the tadka over the simmering daal and add grated ginger to it. Add finely chopped coriander leaves and squeeze a lemon. Let is simmer for 2-3 more minutes. And the daal is ready! This daal is served piping hot, with fulka rotis and/or rice.