Gujarati dal

April 9th, 2007

200 gms tur dal
100 gms yellow moong dal
1/4 tsp turmeric powder
3 round red chillies
A handful of peanuts
A few curry leaves
Salt to taste
1 big tomato
Kokam (washed and soaked in 1 cup water)
1 inch ginger
2 inch piece jaggery
For tempering:
1 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida powder
1 stick cinnamon
3 cloves
1 tsp red chilli powder
Finely chopped coriander
1 tbsp grated coconut

Wash and soak the dals for 30 minutes. Pressure cook till three to four whistles. In a heavy bottomed steel vessel put chopped tomatoes, curry leaves, ginger, peanuts, whole red chillies, jaggery, turmeric powder, salt and asafoetida powder.
Add one cup water. Add kokam pieces, cooked dal and churn. Add water according to the desired consistency and boil on a low flame for 10 minutes. Keep stirring. For tempering, lightly heat ghee, add cumin, mustard and fenugreek seeds, cinnamon, cloves and the remaining asafoetida powder.
When the seeds splutter remove from gas and add red chilli powder. Pour this tempering on the dal. Mix well.
Garnish with coriander leaves and grated coconut. Serve hot with karari bhindi, steamed rice and ghee.

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