lentil_bean_main
Gujarati Dal
Distinct sweet-sour dal that is foundational to Gujarati thali structure and needed a fuller, fully executable version.
Ingredientes (15)
- toor dal
- water, plus more if needed
- raw peanuts
- turmeric
- jaggery
- tamarind water or 15 ml lemon juice
- salt
- ghee
- mustard seeds
- cumin seeds
- curry leaves
- dried red chilies
- grated ginger
- green chili, finely chopped
- cilantro, chopped
Preparación (5)
Step 1
Rinse the toor dal until the water runs mostly clear. Combine with 900 ml water, peanuts, and turmeric in a pressure cooker and cook until very soft, about 4 whistles, or simmer in a covered pot until fully tender.
Step 2
Whisk the cooked dal until smooth. If it is very thick, add 100 to 200 ml hot water until the consistency is pourable.
Step 3
Add jaggery, tamarind water or lemon juice, and salt. Simmer 8 to 10 minutes over low heat.
Step 4
Heat ghee in a small saucepan. Add mustard seeds; when they crackle, add cumin, curry leaves, dried red chilies, ginger, and chopped green chili. Fry 20 to 30 seconds.
Step 5
Pour the tempering over the dal, stir, and simmer 2 minutes more. Finish with cilantro and serve hot.