Gujarati Dal

Preparation Time: 15 mins
Cooking Time: 45 mins
Makes 4 servings
Ingredients

• 1 cup toovar (arhar) dal
• 1/2 cup chopped yam (suran)
• 2 tbsp peanuts
• 2 dry dates (kharek) (optional)
• 1 tbsp ghee
• 1 tbsp oil
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek (methi) seeds
• 6 to 7 curry leaves (kadi patta)
• 2 cloves (laung / lavang)
• 25 mm (1") piece cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 2 small round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 4 to 5 kokum , soaked in water
• 1/4 cup finely chopped tomatoes
• 2 tbsp grated jaggery (gur)
• 1 tsp lemon juice
• 25 mm (1”) piece grated ginger (adrak)
• 2 slit green chillies
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• salt to taste

For The Garnish

• 2 tbsp chopped coriander (dhania) (dhania

Method

1. Wash the dal, add 2 cups of water and pressure cook for 2 to 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Cool slightly and blend in a mixer to a smooth mixture. Keep aside.
4. Combine the yam, peanuts and dates, add enough water and pressure cook for 2 to 3 whistles. Allow the steam to escape before opening the lid and keep aside.
5. Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
6. When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies and asafoetida, mix well and sauté on a medium flame for few seconds.
7. Add 1½ cups of water, kokum, tomatoes, jaggery, lemon juice, ginger, green chillies, chilli powder and turmeric powder. Mix well.
8. Bring to boil and simmer for 10 to 15 minutes, while stirring continuously.
9. Add the dal, yam, peanuts, dates and salt, mix well and simmer for 10 to 15 minutes, while stirring continuously.
10. Serve hot garnished with coriander.