With a characteristic sweet and sour taste, this traditional dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While this is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added. For such grand occasions, the dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this recipe is an art that can be perfected with practice. Do try other traditional dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha.
|Toovar dal||1 Cup (16 tbs) (arhar)|
|Yam chunks||1/2 Cup (8 tbs) (suran)|
|Raw peanuts||2 Tablespoon|
|Dry dates||2 (kharek)|
|Mustard seeds||1/4 Teaspoon (rai / sarson)|
|Cumin seeds||1/4 Teaspoon (jeera)|
|Fenugreek seeds||1/4 Teaspoon (methi)|
|Curry leaves||7 (kadi patta)|
|Cloves||2 (laung / lavang)|
|Cinnamon sticks||2 (dalchini)|
|Bay leaf||1 (tejpatta)|
|Round red dry chili||2 (boriya mirch)|
|Green chillies||2 , slitted|
|Asafoetida||1/4 Teaspoon (hing)|
|Finely chopped tomatoes||1/2 Cup (8 tbs)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Chilli powder||1/4 Teaspoon|
|Coriander cumin powder||1 1/2 Teaspoon (dhania|
|Kokum||5 , soaked|
|Grated jaggery||4 Tablespoon|
|Finely chopped coriander||2 Tablespoon (dhania)|
1. To make gujarati dal, wash the dal, add 2 cups of water and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Mix well and cool slightly, add ½ cup of water and blend using a hand blender to a smooth mixture. Keep aside.
4. Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
5. When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies, green chillies and ginger and mix well and sauté on a medium flame for few seconds.
6. Add the asafetida and tomatoes, mix well and sauté on a medium flame for 2-3 minutes.
7. Add turmeric powder, chilli powder, coriander-cumin seeds powder, mix well and sauté on a medium flame for few seconds.
8. Add the dal, salt and 1½ cups of water, mix well and cook on a medium flame for 7-8 minutes, while stirring occasionally.
9. Add the yam, peanuts, kokum, jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
10. Add the coriander, mix well and simmer for 2 to 3 minutes, while stirring continuously.
11. Serve hot garnished with coriander.