GUJARATI DAL RECIPE
GUJARATI DAL RECIPE
BY DISHA LAHORI
INGREDIENTS
- Toor dal – ½ cup
- Raw peanuts – 2 or 3 tbsp
- Oil / ghee – 2 tbsp
- Rai – ½ tsp
- Jeera – ½ tsp
- Methi dana – 1/4 tsp [ optional ]
- Red chilli – 2
- Curry leaves – 1 sprig
- Asafoetida – 1 pinch
- Cinnamon – small piece [ optional ]
- Clove – 2
- Bay leaf – 1
- Grated ginger – ½ tsp
- coriander powder – 1 tsp
- Tomato – 1
- Turmeric – ¼ tsp + 1/4 tsp
- Red chilli pwdr – 1 tsp or as per taste
- Jaggery – 1 to 3 tbsp
- Lemon juice – 1 to 3 tbsp
- Salt to taste
- Coriander leaves + 2 tbsp freshly grated coconut to garnish
NOTE- gujarati dal should taste like lemon juice , so they usually add more of jaggery and lemon juice which can be adjusted as per each ones taste .
METHOD
Wash and soak the dal for 15 mins.
Take the dal + chopped tomato + turmeric + salt + 1 ½ cup water .
Keep the peanut in a separate bowl inside the cooker .
Pressure cook upto 3 to 4 whistles till the dal becomes .
Once the pressure is released , open the cooker and remove the cooked peanuts and keep aside .
Blend the dal with a blend or hand masher till smooth .
Add required hot water [ 2 cup ]+ the boiled peanuts and mix well .
Heat oil in a pan , add rai + jeera + methi dana + cinnamon + clove + bay leaf and let it crackle .
Lower the flame and immediately add red chilli + curry leaves + ginger + asafoetida and stir fry for few seconds .
Immediately add the chilli powder + 1/4 tsp turmeric + coriander pwdr and give a quick mix.
Immediately pour in the cooked dal and mix well .
Adjust salt as needed and add the jaggery .
Simmer on low flame for 4 to 5 mins .
Mix well and off the flame .
Finally add the lemon juice and coriander leaves + freshly grated coconut .
VARIATION
- Instead of lemon juice you can add 5 to 6 kokum soaked in hot water for 15 to 20 mins OR we can tamarind juice .
- Jaggery and lemon juice adjust as per taste .
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