Gujarati Daal
The beauty of Gujarati daal is that it is thinner and therefore lighter than your usual daal, yet also packed full of flavour. It is super important that the daal is hot, sweet and sour (almost in the same way that Thai food is… which perhaps explains my borderline-obsessive love of the Thai cuisine). As you make this daal, please bear the hot, sweet and sour rule in mind and add chilli, sugar and lemon accordingly and as required. I’ve done my best in recording my measurements of these ingredients here. Serve with a delicious bowl full of hot basmati rice!
Total Steps
4
Ingredients
19
Tools Needed
6
Ingredients
- 1.5 cup oily split pigeon peas (toor or tuver daal)
- 6.0 cup water
- 2.0 green chillies, minced
- 1.0 tablespoon ginger, minced
- 2.0 tablespoon tomato puree
- 1.0 teaspoon turmeric
- 2.0 tablespoon sugar(optional)
- 2.0 tablespoon lemon juice(optional)
- salt(optional)
- 1.5 tablespoon ghee or oil(optional)
- 0.5 teaspoon mustard seeds
- 1.0 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 6.0 curry leaves
- 10.0 peanuts
- 10.0 cashew nuts
- 2.0 star anise
- 3.0 cloves
- 1.0 stick cinnamon
Instructions
Step 1
<a href="/YF6P55DX">Pressure cook </a>the split pigeon peas with 6 cups of water until liquid. Sieve the mixture into a large bowl.
Step 2
<a href="/7S3QCKWK">Mix </a>in the chillies, ginger, tomato <a href="/HGX4TB7D">puree,</a> turmeric, sugar, lemon <a href="/QDWRNXYW">juice </a>and <a href="/DPSVTKVY">salt.</a>
Step 3
<a href="/XZFHRHHF">Heat </a>the ghee or oil in a wide pan and add the mustard <a href="/FYFCQVPR">seeds </a>(wait for them to pop!) Add the cumin <a href="/FYFCQVPR">seeds,</a> asafoetida, curry leaves, peanuts, cashew nuts, star anise, cloves and cinnamon.
Step 4
Add the daal mixture and <a href="/W7VKDJHH">boil </a>for ten to fifteen minutes, <a href="/WDCS6JL5">Taste </a>(remember to find a perfect balance of hot, sweet and sour); if you need to add any more chilli, sugar or lemon then do so according to your <a href="/WDCS6JL5">taste.</a>