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Ingredients Method Notes

Ingredients
  

  • 1/2 cup toovar dal/arahar dal/split pigeon peas I use organic dal
  • 1/2 cup suran/yam cubed
  • 1/2 cup yellow pumpkin cubed (optional)
  • 1 medium sized tomato optional
  • 1 teaspoon ginger-chilli paste
  • fistful of peanuts
  • 3-4 kharek/dried dates roughly chopped(optional)
  • 1 teaspoon sesame seeds optional
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons dhana-jeeru powder/coriander-cumin seeds powder
  • 1/2 teaspoon Gujarati Methia Masal/achar masala optional
  • 3-4 tablespoon jaggery I use organic jaggery
  • 6-7 Kokum flowers or 1 tablespoon lemon juice
  • Salt to taste
  • Coriander to garnish
For Tempering
  • 2 tablespoon oil we use groundnut oil
  • 1 teaspoon rai/mustard seeds
  • 1/2 teaspoon methi/ fenugreek seeds
  • 1/2 teaspoon jeera/cumin seeds
  • 1/4 teaspoon asafoetida powder
  • 6-7 curry leaves
  • 1 dried red chilles
  • 2 cloves
  • 1 tiny cinnamon stick
  • 1 teaspoon red chilli powder

Method
 

  1. To begin with bring all the ingredients to-gether.
  2. Wash the dal thoroughly until the water runs clear.
  3. Soak it for 20-30 minutes
  4. In a pressure cooker add the dal, tomato, yam, pumpkin, peanut, kharek, sesame seeds, little salt and two cups of water.
  5. Cook for 4 whistles or until you can smell the cooked dal.
  6. Turn off the flame and allow the pressure cooker to cool down meaning the pressure to fall naturally.
  7. Bring out the cooked dal mix in a large heavy bottom pan.
  8. Using the dal churner/whisk mix the dal properly. We are not using any hand blender here because we want the bite sized pieces of added vegetables and peanuts. You would be abel to break down the dal easily it it has cooked properly.
  9. Add 2 cups of water to the mix.
  10. Place the pan on medium flame.
  11. Now add numeric powder, dhana-jeera powder, jaggery, kokum flowers or lemon juice, methia masala and adjust the salt to taste. Mix well.
  12. Allow the dal to come to a boil while stirring frequently.
  13. Take another small kadai/wok to prepare the tempering.
  14. Place the vadai on low flame. Add oil and once the oil is hot add mustard seeds, methi seeds, cumin seeds, dried chilies, cloves, cinnamon. Once all of these starts spluttering and popping out add asafoetida, curry leaves and chilli powder and immediately pour the tempering in the simmering dal.
  15. Allow the dal to come to a boil and then simmer for 10-15 minutes. Keep stirring and scrapping the sides at regular intervals.
  16. The consistency of the dal is important it is either too thin or too thick.
  17. As the flavours develop the dal will begin to emit very pleasant aroma. That is when you’ll know the dal is ready. Add finely chopped coriander once you turn off the flame.
  18. The dal is ready to be served.
  19. If you are not serving the dal immediately do not forget to bring it to a boil whenever it is to be served. Remember the more it boils the more flavourful it becomes. It is said the last person to have the meal get the best tasting dal….

Notes

The recipe will give you a rough idea of what all goes into creating a tasty dal.
Do not get intimidated by the list of ingredients. Most of them are pantry staples in most Indian homes.
If you do not have Kokum flowers feel free to add lemon juice or kokum or dried mango (aambodia) pieces. We do not use tamarind in our dal.
Be very careful while handling the tempering. Use a medium sized kadai and be very quick as there are chances that the tempering may burn if you are slow. Choose to turn off the flame and then add the ingredients if you are unable to add everything in quick succession. In case your chilli powder burns (turns black)   do not pour it in the dal but start with another batch.
Be patient, it will take some time and effort to make perfect Gujarati Dal.
Feel free to adjust the spices according to your taste.