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.
¼cupbeansCluster (Goru chikkudu kaya) – thawed if frozen
2chiliesGreen – slit
1Ginger” – finely chopped
1tbspPeanuts(I used unsalted roasted peanuts)
½cupCoriander leaves– chopped
5 - 6Curry leaves
Pressure cook toor dal with 2 cups until very soft. When cool enough to handle, mash dal smooth.
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.
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.
Once everything starts to sputter and smell aromatic, add it quickly to the dal.
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.
Serve hot with steamed rice or roti.
Don't forget to check out what the other Marathoners are cooking up in their kitchens.