Gujarati Tuvar/Toor Dal 

Dal is made differently in every household. Each house has a special and different way to make the Dal. Gujarati Dal traditionally is amalgamation of different flavors - spicy, sweet and sour.  Many believe it is sweet but no there is spicy touch to it.  Kokum, Tomato or lemon is added to make it sour or khatta. 

Boiled Peanuts is another important ingredient added to the dal. For the sweetness you can add jaggery or sugar. Choice is yours we add both.  Soaking the Dal for 30 to 40 mins helps to reduce the gas element and cooks very well. Post adding the Tadka dal is cooked on a low flame for 25 to 30 mins. Boiling dal gives you great taste to the dal. Dal is ideally served with rice. But you can also enjoy it with roti or thepla or Puri. Yes Dal Puri or Thepla Puri is a unique combo.  

Some of my previous post images with Dal: 




Ingredients: 

  • 1 cup Tuvar/Toor/Arhar Dal 
  • 2 tablespoons of groundnut oil 
  • 1 Small piece of Dal chini and 1 clove 
  • 1 teaspoon each of mustard seeds and jeera
  • few methi dana
  • 2 pinch of Hing 
  • 2 tablespoon of boiled peanut or groundnut 
  • 1 green chili 
  • 1 teaspoon of grated or crushed ginger 
  • 1.5 teaspoon of Kashmiri Chili Powder (You can use the red chili powder of your choice) 
  • 1/2 teaspoon of Turmeric powder 
  • Salt to taste
  • 2 tablespoon of sugar or jagger powder (we add 1 of each)
  • 1/2 lemon juice or 2 to 3 Kokum or Kokum juice or 1 chopped tomato 
  • Chopped curry leaves and dhania leaves 
  • Water to adjust the consistency 
Method: 
  • Soak 1 cup dal for 30 to 40 mins 
  • Wash it well, cook the dal by adding around 2.5 cups of water in a pressure cooker for 4 to 5 whistles
  • While boiling dal in a small cup put 2 tablespoon of groundnut and cook it along with the dal in a same cooker 
  • Once the pressure releases open the cooker. Whisk the dal. You can use hand blender to give it smooth texture 
  • In a big pan add 2 tablespoons of groundnut oil, heat it add mustard seeds, jeera, dal chini and clove and let it crackle
  • Add methi dana and Hing
  • Now add Kashmiri Chili Powder and haldi
  • Cool down the tadka completely then add whisk dal and water to adjust the consistency 
  • Add boiled peanuts, salt, sugar and jaggery, green chili and ginger 
  • Start cooking the dal on a low flame. Keep stirring in between and ensure the dal is not getting burnt
  • Once you a one boil in the dal add chopped curry leaves and dhania 
  • Cook the dal for 10 to 15 mins more. Close the gas and add lemon juice or Kokum
  • Mix well and serve hot with rice and roti
Notes: 

- Please note Gujarati Dal don't have onion garlic. Few do add garlic choice is yours

- Traditionally Kokum is adding in the dal but lemon juice or tomato also gives the same taste.  Don't skip adding the sour element 

- Sugar and jaggery are important element. You can add less or more depending on your taste preference 

- To make it more spicy you can add more green chilies or degi mirchi powder 

- You can also add dhania seeds in the tadka

- No garam masala or any other masala is added in the dal 









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