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Ingredients
- Serves 4 people
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
Gujarati Dal (Gujarati Style Pigeon Pea Lentils)
Gujarati Dal is an everyday staple component of the cuisine in Gujarat, a Western province of India. Dal is typically eaten at lunch or dinner. The spices and flavors used, together with its trademark sweet and sour taste is representative of Gujarati cuisine. It is usually enjoyed with hot rice, Ghee, and hot Rotli (flatbread).
- Easy
- 15 min
- 30 min
- 15 min
- 3 steps
- 22 Ingredients
- Easy
- 3 steps
- 22 Ingredients
- 15 min
- 30 min
- 15 min
Instructions
-
Cook the Dal
- Rinse the Dal thoroughly under running water for 4 to 5 times as we want to get rid of the excess starch from the Dal.
- Add the rinsed Dal in a pressure cooker and add 750 ml of water. Pressure-cook for 7 to 8 minutes on a medium to high flame. Alternatively, you can boil the Dal in salted boiling water (about 10 g of salt per liter of water) for 15 to 20 minutes.
- The Dal has to be completely cooked. One way to check if they are cooked is to hold a piece between your fingers. If you are able to easily crush the Dal, they are cooked.
- Once cooked, mash the Dal very well with a wired whisk or with a spoon
-
Combine ingredients and cook the Dal
- Add the green chili, ginger paste, turmeric powder, red chili powder, coriander powder, cumin powder, and jaggery, and stir well to combine. Season with salt.
- Add 250 ml water and stir again.
- Bring the Dal to a simmer on a low flame for 4 to 5 minutes.
-
Temper the Dal
- In a small pan over medium heat, add Ghee.
- Then, add mustard seeds and fry them till they start popping and you hear the crackling sound as this will mean that the mustard seeds are cooked well.
- Add in the cumin seeds and cook them till they are golden brown.
- Add the dried red chilies, cloves, cinnamon, curry leaves, and fenugreek seeds.
- Stir and fry for about 30 seconds.
- Pour this tempering on the simmering Dal and switch off the flame.
- Finish with chopped coriander leaves.
Plate and Serve!
Serve the Dal hot in a bowl and garnish with a few sprigs of coriander leaves & round dried red chili.
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Ingredients
- Serves 4 people
-
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
Nutrition
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