Gujarati dal appears in my menu atleast twice every week. It goes especially well with Bhindi sabji, cabbage sabji and chips nu shak. A typical gujarati thali comprises of gujarati dal, a variety of vegetables, appetizers, salad, papad, roti, rice and chaas to wash it down with.
Gujarati dal is sweet and sour at the same time. We use jaggery for sweetness and tomatoes to get the sourness. Added to this, boiled peanuts give us four times the antioxidants of raw peanuts. The end result is quite amazing. Also, unlike our usual dals, Gujarati Dal is runny. My husband says that my dal tastes like 'Lagan ni dal' (the Gujarati dal they serve at Gujarati weddings). Do try this simple recipe of preparing dal in Gujarati households and let me know how you go.
Ingredients:
Tuver/Arhar/Split Pigeon Peas Skinned - 1 cup
Raw Peanuts - 1/4 cup
Salt to taste
Turmeric Powder - 1 tsp
Coriander Cumin Powder - 1.5 tsp
Red Chili Powder - 1.5 tsp
Asafoetida a pinch
Curry Leaves a sprig
Mustard Seeds - 1 tsp
Oil - 1 tsp
Green Chilies - 2 chopped
Tomatoes - 1 medium, finely chopped
Jaggery - a big chunk or to taste
Fresh Coriander Leaves - 1 tbsp
Procedure:
1. Wash and soak the dal for an hour.
 |
| A GOURMET MEAL |
2. Pressure cook the dal with the peanuts and turmeric powder and salt giving 3 whistles.
 |
| A GOURMET MEAL |
3. Allow the steam to escape before opening the cooker. Once this cools, mash the dal using the back of your spoon and give it a smooth texture.
 |
| A GOURMET MEAL |
4. Heat oil in a thick bottomed pan.
 |
| A GOURMET MEAL |
5. Add the mustard seeds and let them splutter
 |
| A GOURMET MEAL |
6. Next go in the curry leaves, green chilies and asafoetida.
 |
| A GOURMET MEAL |
7. And we're ready to add the tomatoes.
 |
| A GOURMET MAL |
8. Season with salt and add turmeric powder.
 |
| A GOURMET MEAL |
9. Once the tomatoes get mushy, add in the coriander cumin and red chili powder.
 |
| A GOURMET MEAL |
10. Add in the boiled dal and peanuts.
 |
| A GOURMET MEAL |
11. Add a cup of water or more depending on the consistency of your dal and your desired consistency. Do keep in mind that this dal has to be runny.
 |
| A GOURMET MEAL |
12. Add in the jaggery. Adjust the sweetness to your liking.
 |
| A GOURMET MEAL |
13. Flavor with fresh coriander leaves in the end.
 |
| A GOURMET MEAL |
14. Simmer for 15-20 minutes and sample to check the seasoning and sweetness.
15. Gujarati dal is best had with hot soft ghee smeared chapatis, vegetable of your choice and steamed rice. Enjoy hot!
 |
| A GOURMET MEAL |
No comments:
Post a Comment