Gujarati Dal for ICC January

Gujarati Dal for ICC January

For this month’s Indian Cooking Challenge (ICC), Valli chose Gujarati Dal from Sukham Ayu cookbook. I own a copy of the book, but never made this dish, so thank you valli for picking this nutritious and delicious dish for ICC. This post also is the last in our 7 day mini marathon. As I said earlier the marathon has been great experience and an opportunity to get to know so many talented bloggers that I didn’t know before. I’ve bookmarked quite a few recipes and I hope to try them pretty soon. Coming to the Gujarati dal recipe.

I substituted some of the ingredients due to lack of availability. I cook with yam very frequently, but didn’t have any on hand when making the dish; I’m going to make this dish strictly per the recipe again when I have all the ingredients on hand.

For this month’s Indian Cooking Challenge (ICC), Valli chose Gujarati Dal from Sukham Ayu cookbook. I own a copy of the book, but never made this dish, so thank you valli for picking this nutritious and delicious dish for ICC. This post also is the last in our 7 day mini marathon. As I said earlier ...

Gujarati Dal

Summary

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  • Courseside dish
  • Cuisinegujarati
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Toor dal
½ cup
Tamarind:
2tbsp
Cluster beans (Goru chikkudu kaya) – thawed if frozen
¼ cup
Green chilies – slit
2
Ginger – finely chopped
1”
Peanuts (I used unsalted roasted peanuts)
1tbsp
Ground Coriander
2tsps
Ground Cumin
1tsp
Jaggery
1tsp
Turmeric
½ tsp
Garam masala
½ tsp
Coriander leaves – chopped
½ cup
Salt
to taste
For tempering:
Mustard seeds (Aavalu)
1/2 tsp
Fenugreek seeds (Menthulu)
1/4 tsp
Cumin Seeds
1/2 tsp
Dry red chili
2
Curry leaves
5-6
Asafoetida
pinch

Steps

  1. Pressure cook toor dal with 2 cups until very soft. When cool enough to handle, mash dal smooth.
  2. Add all ingredients except for garam masala, coriander leaves and tempering ingredients to the smooth dal along with 1 cup of water. Bring to a simmer on medium-low flame and cook for 15-20 minutes until all the flavors are mingle.
  3. In a small sauce pan, heat 2tsp ghee for the tempering; add mustard seeds and once they start sputtering, lower the heat and add fenugreek seeds. Next add the dry red chili, hing and curry leaves.
  4. Once everything starts to sputter and smell aromatic, add it quickly to the dal.
  5. Add garam masala, salt and coriander leaves to the dal; bring to a boil and simmer for another 5 minutes before turning off the heat.
  6. Serve hot with steamed rice or roti.
Gujarati Dal for ICC January

Don't forget to check out what the other Marathoners are cooking up in their kitchens.

Azeema, Bhagi, Champa, Sowmya, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Meena, Padma, PJ, Priya Mahadevan, PriyaSuresh, PriyaVaasu, Rujuta, Saraswathi, Savitha, Shanavi, Smitha, Srivalli, Suma,Usha,Veena.

Gujarati Dal for ICC January
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