This dal can morph into another dish called Dal Dhokli instantly! The recipe is exactly the same, excepting that I add small bite sized pieces of cooked/uncooked chappati and boil it in the dal for a few minutes prior to serving, making it an excellent dish to be served on cool winter nights or on days when one feels low and needs an instant boost (i.e., when retail therapy is not condusive).
Gujarati sweet and sour tur dal
Ingredients
1 cup uncooked tur dal
3-4 tsp peanuts, skin removed
1 medium sized tomato, finely chopped
1-2 green chilies, slit
1 dried red chili (optional)
6-8 cloves
1-2 inch piece of cinnamon
1 tsp cumin seeds
¾ tsp mustard seeds
A pinch of asafetida
½ tsp turmeric
2- Kokum skins, or 1 tsp tamarind paste, or juice of 1 lime
2-4 tsp jaggery/brown sugar, depending on your taste
Few curry leaves
2tsp chopped coriander leaves
1 tsp oil
1 tsp ghee or unsalted butter
Salt to taste
Method
Wash tur dal well and add 4-5 cups water, turmeric and peanuts. Cook this in a pressure cooker for 15-18 minutes or in a dutch oven for 30-45 minutes or until the dal has completely disintegrated. Whisk the mixture and set aside.
In a another cooking pot add oil and ghee and bring to a smoke, add dried red chili, cinnamon, cloves, cumin, mustard seeds, curry leaves, green chilies (in the exact order) and allow the seeds to sputter. Add the chopped tomato and cook until pulpy (about 1-2 minutes). Add 2 cups water and bring to a boil. Add the dal mixture the kokum skins/tamarind juice if available. Allow this to simmer on a med-low flame for about 15 minutes, add the jaggery and cook for a few more minutes. Remove from fire, add lime juice and coriander leaves. Serve warm with rice or roti’s.
1 cup uncooked tur dal
3-4 tsp peanuts, skin removed
1 medium sized tomato, finely chopped
1-2 green chilies, slit
1 dried red chili (optional)
6-8 cloves
1-2 inch piece of cinnamon
1 tsp cumin seeds
¾ tsp mustard seeds
A pinch of asafetida
½ tsp turmeric
2- Kokum skins, or 1 tsp tamarind paste, or juice of 1 lime
2-4 tsp jaggery/brown sugar, depending on your taste
Few curry leaves
2tsp chopped coriander leaves
1 tsp oil
1 tsp ghee or unsalted butter
Salt to taste
Method
Wash tur dal well and add 4-5 cups water, turmeric and peanuts. Cook this in a pressure cooker for 15-18 minutes or in a dutch oven for 30-45 minutes or until the dal has completely disintegrated. Whisk the mixture and set aside.
In a another cooking pot add oil and ghee and bring to a smoke, add dried red chili, cinnamon, cloves, cumin, mustard seeds, curry leaves, green chilies (in the exact order) and allow the seeds to sputter. Add the chopped tomato and cook until pulpy (about 1-2 minutes). Add 2 cups water and bring to a boil. Add the dal mixture the kokum skins/tamarind juice if available. Allow this to simmer on a med-low flame for about 15 minutes, add the jaggery and cook for a few more minutes. Remove from fire, add lime juice and coriander leaves. Serve warm with rice or roti’s.
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This recipe has been submitted for the event – Delicious Dal’s from India, hosted by Suma of Veggie Platter
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4 comments:
Sometimes, a plain , simple dal is all what we need as you mentioned.
Thanks for chosing to send over this lovely dish to my event.
sarassssssssssssss
Lovely blog, stumbled upon through Vegetarian pages on FB! I didn't know you were Gujarati! I am a Gujarati! Love all your recipes and the interesting titles you give to your recipes! Happy cooking!
Pintoo
Pintoo.....I'm not Gujarati by birth, but am a gujjuben by osmosis! I grew up in Bombay and was surrounded by maharashtrian, gujarati, and Sindhi communities, hence my cooking includes those foods I ate as a child..
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