Recipe Link :- -(-Gujarati-Recipe)-612r
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With a characteristic sweet and sour taste, this traditional dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While this is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added. For such grand occasions, the dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this recipe is an art that can be perfected with practice. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha.
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
For Gujarati Dal
1 cup toovar (arhar) dal
½ cup chopped yam (suran)
2 tbsp raw peanuts
2 dry dates (kharek)
1 tbsp ghee
1 tbsp oil
¼ tsp mustard seeds (rai / sarson)
¼ tsp cumin seeds (jeera)
¼ 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 green chillies, slit
25 mm (1") grated ginger (adrak)
¼ tsp asafoetida (hing)
¼ cup finely chopped tomatoes
¼ tsp turmeric powder (haldi)
¼ tsp chilli powder
1½ 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 finely chopped coriander (dhania)
1. To make gujarati dal, wash the dal, add 2 cups of water and
pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Mix well and cool slightly, add ½ cup of water and blend using a
hand blender to a smooth mixture. Keep aside.
4. Heat the ghee and oil in a deep pan and add the mustard seeds
and cumin seeds.
5. When the seeds crackle, add the fenugreek seeds, curry leaves,
cloves, cinnamon, bayleaf, chillies, green chillies and ginger and
mix well and sauté on a medium flame for few seconds.
6. Add the asafetida and tomatoes, mix well and sauté on a
medium flame for 2-3 minutes.
7. Add turmeric powder, chilli powder, coriander-cumin seeds
powder, mix well and sauté on a medium flame for few seconds.
8. Add the dal, salt and 1½ cups of water, mix well and cook on a
medium flame for 7-8 minutes, while stirring occasionally.
9. Add the yam, peanuts, kokum, jaggery, mix well and simmer for
10 to 12 minutes, while stirring occasionally.
10. Add the coriander, mix well and simmer for 2 to 3 minutes,
while stirring continuously.
11.Serve hot garnished with coriander.
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