The India Cooking Challenge is hosted by Srivalli of Spicing your life. The challenge for January is Gujarati Dal. This is an authentic Gujarati recipe from the Cookbook Sukham Ayu. I enjoyed making this dish and it was a perfect accompaniment with rotis.
Toor dal - ½ cup
Turmeric powder ½ tsp
Tamarind paste - 1 tblsp
Jaggery 1-3 tsp
Hard dry dates (optional) 4, halved
Drumstick 4-5 pieces cut into 2 inch pieces
Yam 4-5 pieces, 1 inch cubes
Groundnuts 1 tbsp
Green chillies 2 sliced
Ginger chopped -1 inch piece
Coriander powder - 2 tsp
Cumin powder -1 tsp
Garam masala powder- ¼ tsp
Coriander leaves to garnish
salt to taste
Ghee - 2 tsp
Mustard seeds - ½ tsp
Fenugreek seeds - ¼ tsp
Cumin seeds - ½ tsp
Dried Red chillies - 2
Asafoetida powder - ¼ tsp
Curry leaves 5-6
1. Wash and toor dhal. Pressure-cook in 2 cups water along with turmeric to a soft consistency. Churn well.
2. Steam the drum stick, dates, yam and peanuts.
3. Pour the churned dhal into a thick bottomed pan and add all the ingredients except garam masala, coriander leaves and seasoning.
4. Add 1 cup water and allow to simmer over low flame for 15-20 minutes, stirring occasionally.
5. In a pan, heat ghee for seasoning. Pop the mustard and then add the fenugreek seeds. Reduce flame and with the browning of the fenugreek, add cumin, red chillies, asafoetida powder and curry leaves.
6. Pour this tempering into the simmering dal. Allow to boil for another 5 minutes. Switch off flame and garnish with garam masala and fresh coriander leaves.
Serve fresh with steamed rice and Roti.