Sunday, 14 June 2009

Gujarati tuvar dal

Gujarati dal is one very tasty dal. It is mild sweet but you can change the sweetness to your taste. It goes very well with sabji and roti. Taste heaven with rice. Try this dal with cabbage or okra sabji and rice.
Tuvar dal / Yellow lentils: 1.5 cup
Dry kokam: 3-4
Curry leaves: 10-12
Jaggary: 2-3 tbs grated (depending on how sweet your want)
Tomato: 1 medium
Mustard seeds: 1 tbs
Turmeric powder: 1 tbs
Red chili powder: 1 tbs
Salt to taste
Cloves - 4-5
Cinamon stick: 1 small piece
Peanuts - 10-12 (optional)
Ghee / oil : 2 tbs
Hing/ asafoetida

Wash and soak tuvar dal in hot water for 20-30 minutes. Wash and soak kokam in little bit water for 20-30 minutes.

In a cooking bowl take tuvar dal add turmeric and few drops of ghee / oil. Add peanuts if you want to add some. Add 1 dal : 1.5 water. Cook tuvar dal until it is soft. If you are using pressure cooker it will require to steam cook it for 45 minutes or pressure cook it for 5-6 pressures.
Tip: Add turmeric and few drops of ghee while the dal is cooking, it will taste very nice.

Once the dal is cooked crush it to liquid using hand blender.

Take dal into cooking pot.

Add jaggary,


salt to taste, red chili powder, curry leaves, tomatoes and green chili pieces if you want dal to be hot.

Tip: If you are not sure of how much jaggary to add add 1 tbs at one time and allow it to melt in the dal and add more if required.

Cook on low flame. Keep stirring occasionally. Allow dal to cook for 20 minutes in low flame.

In the mean time add tadka to dal.

For tadka:
Heat small round vessel. Add 2 tbs of ghee and allow ghee to get hot. Add mustard seeds, cloves, cinnamon stick and once starts to splutter add asafoetida.

Add tadka to dal and stir well.

Once the dal starts boiling, allow 2-3 boils remove from flame.

Serve with gujrati fulka, sabji and rice.
Tip: If you are cooking dal and rice in pressure cooker keep dal at the bottom. Add 1:2 water for rice and 1: 1.5 water for dal.

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