Gujarati Dal

Name: Gujarati Dal
Ingredients: 1/2 cup (118 grams) split pigeon peas (toor dal); 1/2 teaspoon ground turmeric; 1/4 cup (43 grams) raw peanuts; 1 medium Roma tomato (100 grams), diced; 2 pieces kokam pods (or 1/2 teaspoon tamarind paste); 3/4 teaspoon salt; 1 3/4 teaspoons (12 grams) crushed or grated jaggery (or brown sugar); 1 1/2 teaspoons vegetable oil; 1/2 teaspoon black mustard seeds; 1/4 teaspoon cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon red chile powder; 1 pinch asafetida; 2 cloves; 1 serrano pepper or Thai chile pepper, minced (optional); 5 to 6 fresh curry leaves; 1/2 teaspoon lime juice; Chopped cilantro, for garnish; White rice and ghee, for serving

19 ingredients

8 steps

Ingredients

1/2 cup (118 grams) split pigeon peas (toor dal)
1/2 teaspoon ground turmeric
1/4 cup (43 grams) raw peanuts
1 medium Roma tomato (100 grams), diced
2 pieces kokam pods (or 1/2 teaspoon tamarind paste)
3/4 teaspoon salt
1 3/4 teaspoons (12 grams) crushed or grated jaggery (or brown sugar)
1 1/2 teaspoons vegetable oil
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red chile powder
1 pinch asafetida
2 cloves
1 serrano pepper or Thai chile pepper, minced (optional)
5 to 6 fresh curry leaves
1/2 teaspoon lime juice
Chopped cilantro, for garnish
White rice and ghee, for serving

Directions

1

Wash the split pigeon peas thoroughly, till the water used to wash them runs clear. Add 1 cup water to the rinsed pigeon peas, add peanuts, and cook in pressure cooker till fully cooked. If you don't have a pressure cooker, pour rinsed pigeon peas in a pot. Add 2 cups water, peanuts, and cook on medium heat for about 45 minutes, or till the peas become soft enough to whisk into a mush.
2

If you've used a pressure cooker, take the peas out of the pressure cooker, pour into another pot, mix with a whisk, add ground turmeric, and stir. Add about 1 cup water to this mix and turn the heat on. If you've cooked the peas in a pot, whisk in the same pot, add turmeric, 1 cup water, and return to medium heat again.
3

Stir in diced tomatoes, kokam pods (or tamarind paste), salt, jaggery, and lime juice.
4

While the peas are cooking, take another small pan and put it on medium heat. After 3 to 4 minutes, add vegetable oil, followed by mustard seeds and cumin seeds.
5

Once the seeds stop popping, turn the heat down to low and add curry leaves, chile peppers, coriander powder, and red chile powder, asafetida, and cloves.
6

Turn the heat off and add this spiced oil to the dal. Be careful while adding the hot oil to the boiling dal.
7

Let the dal come to a rolling boil, add cilantro, and turn the heat off.
8

Eat with white rice and a dollop of ghee.