5 January, 2021

Gujarati Dal

Posted in : Veg Curries, vegetarian on by : splodhia

Gujarati Dal Recipe: It is a sweet, spicy and tangy lentil soup, made with pigeon peas (toor dal) and lots of spices and the sweetness of jaggery. This staple dal from the Gujarat region of India can be enjoyed with rice, roti or as a soup! Dal and Rice are the most enjoyed staple food of India.

Ingredients:

For Daal
  • Toor dal (Split yellow pigeon peas- lentil) – ½ cup
  • Water – 1 ½ cup for boiling  
  • Water – 1 ½ cup to adjust thickness
  • Turmeric – ½ tsp
  • Salt – as par taste
  • Jaggery (for sweetness) – ½ tbsp
  • Tomato – 1 medium size
  • Green chili – 1
  • Ginger – 1 inch. Aprox.
  • lemon Juice – 1 tbsp
  • peanut – handful (optional )
For Tempering (Tadka)
  • Mustard seed – ½ tsp
  • Jeera  (Cumin seeds)– ½ tsp
  • Methi (fenugreek seeds) – ½ tsp
  • Hing (asafetida) – pinch
  • Curry leave – 5
  • Clove – 3
  • Cinnamon stick – 1 inch
  • Tej patta (Bay leaf) – 1 leaf
  • Dry red chili powder – ½  
  • Cilantro – for garnishing

Preparation

Step1: Boiling Toor Dal
  1. Take one bowl and add ½ cup of Toordal (Split yellow pigeon peas- lentil) and wash two or three time in water.
  2. Soak for one hour in 1 ½ cup of water. (You can use either polished/ unpolished dal.
  3. In pressure cooker, take 1 ½ cup of water and add soaked dal and cook for three whistle. Keep it on medium heat.
  4. While toor daal is boiling in pressure cooker, crush 1 whole green chili and ginger ½ inch. Cut one tomato in small pieces.
  5. After three whistle let cooker cool down. Open cooker and add 1 ½ cup water and mix properly with blender. Keep this mixture on side while we make tadka (Tempering).
Step 2: Tempering (Tadka)
  1. Mix jeera (Cumin seeds), mustard seeds, hing (asafetida), clove and cinnamon in one bowl.
  2. In one small pan, take 7 tbsp. oil. Heat it on medium flame and add above ingredients.
  3. When jeera (cumin seeds) start to crackle, add methi seeds (fenugreek seeds).
  4. Let them crackle. Add dry red chili, tej patta (Bay leaf) and curry leaves and when tadka is little brown add dal in it. Keep flame to low so all ingredients don’t burnt out.
Step 3: Cooking Dal
  1. Add above tadka (tempering) to boiled toor daal in cooker.
  2. Add turmeric, salt, jaggery, tomato, crushed chili, ginger and peanut.
  3. Let dal simmer for 15 minute on low heat setting.
  4. Now add lemon juice and garnish with handful of cilantro
Note:
  • If you are allergic to peanut, don’t use it.
  • Dal will test best if you let it boil for long time and serve hot.
  • When you presser cook dal, add some oil in it to prevent overflow