gujarati dal:
20 ml peanut oil
200 g arhar dal (pigeon pea lentils)
10 g green chilies (finely-chopped)
15 g ginger (finely-chopped)
3 g turmeric powder
5 g coriander powder
5 g cumin powder
5 g red chili powder
20 g jaggery
10 g chopped coriander leaves
1 L water
salt to taste
tempering:
10 g ghee
5 g mustard seeds
5 g cumin seeds
3 g fenugreek seeds
2 to 3 dried red chilies
8 to 10 curry leaves
3 to 4 pieces of cloves
1 cinnamon stick (1-inch)\
garnish:
few sprigs of coriander
1 to 2 round dried red chili or regular dried red chillies
Serve the Dal hot in a bowl and garnish with a few sprigs of coriander leaves & round dried red chili.