Gujarati Dal ( Gujarati Recipe)
by Tarla Dalal
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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.
- Wash the dal, add 2 cups of water and pressure cook for 2 to 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and blend in a mixer to a smooth mixture. Keep aside.
- 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.
- 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 and asafoetida, mix well and sauté on a medium flame for few seconds.
- Add 1½ cups of water, kokum, tomatoes, jaggery, lemon juice, ginger, green chillies, chilli powder and turmeric powder. Mix well.
- Bring to boil and simmer for 10 to 15 minutes, while stirring continuously.
- Add the dal, yam, peanuts, dates and salt, mix well and simmer for 10 to 15 minutes, while stirring continuously.
- Serve hot garnished with coriander.
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