Gujarati Dal

Preparation :15 mins
Cook :45 mins
Total Time :601 hours
Servings :Makes 4 servings (4serving )

Ingredients :

For Gujarati Dal
1 cup toovar (arhar) dal
1/2 cup chopped yam (suran)
2 tbsp raw peanuts
2 dry dates (kharek)
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)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 small round red chillies (boriya mirch)
2 slit green chillies
25 mm (1\") grated ginger (adrak)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
4 to 5 kokum , soaked
4 tbsp grated jaggery (gur)

For The Garnish
2 tbsp chopped coriander (dhania)

Method :

To make gujarati dal, wash the dal, add 2 cups of water and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Mix well and cool slightly, add ½ cup of water and blend using a hand blender to a smooth mixture. Keep aside.Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies, green chillies, ginger and asafoetida, mix well and sauté on a medium flame for few seconds.Add the tomatoes , mix well and sauté on a medium flame for 2-3 minutes.Add turmeric powder, chilli powder, coriander-cumin seeds powder, mix well and sauté on a medium flame for few seconds.Add the dal, salt and 1½ cups of water, mix well and cook on a medium flame for 7-8 minutes, while stirring occasionally.Add the yam, peanuts, kokum, jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally.Add the coriander, mix well and simmer for 2 to 3 minutes, while stirring continuously.
Serve hot garnished with coriander.