February Indian Cooking Challenge: Gujarati Dal

Traditional Lunch Tiffin with Rice, Dal and Vegetables

The Gujarati Dal was this month's ICC challenge Indian Cooking Challenge. This recipe did not work for us due to the 'sweet' flavour from the dates and the jaggery. We are on the wimpy end of the heat spectrum that many of us  from the sub-continent are used to and we do relish the traditional Gujarati dishes from friends. Our regular dishes are fairly mild but this one did not work for us. Did not have yams and drumsticks on hand, so they were omitted from the recipe.

This dal is accompanied with Rice and Vegetables.

Gujarati Dal

Ingredients

3/4 Cup of tuvar dal/toor dal

1/2 tsp of turmeric powder

A few drops of oil

I small piece of kokum or 1 tbsp of tamarind paste

3-4 finger hot green chillies

1 tsp grated ginger

2 tsps of raw groundnuts

1 tsp of coriander powder

1/2 tsp roasted cummin powder

1/4 tsp garam masala

1-2 tbps of fresh chopped coriander

Tempering Ingredients

Oil/Ghee

Cummin seeds

Mustard seeds

1/4 tsp fenugreek

Pinch of Asafoetida

1 stem of curry leaves

Method

Cook the dal with turmeric powder, the few drops of oil.

Pressure cook or cook until done= for 30 mts

Churn the cooked dal until they are smooth.

Add all the ingredients other than the fresh chopped coriander and cook on medium high for 5 minutes

Simmer for another 5 mts
Heat ghee/ oil and temper all the ingredients

Pour it over the cooked dal

Garnish with chopped coriander.