Gujarati Tuvar Dal

Prep Time: 5 mins Cooking Time: 40 mins Serves: 4

Ingredients:

⅓ cup Tuvar Dal (Split Pigeon Pea) 3 Tomatoes Medium Size 2 Sprigs of Curry Leaves (Mitho Limdo) 1 Green Chilli Split in half 1½ tbsp Red Peanuts 2 tbsp Ginger Paste 1 tbsp Tomato Puree 2 tbsp Coriander Leaves Chopped 3 Dried Kokum (Garcinia Indica) ½ tbsp Ghee (Clarified butter) ½ tsp Oil ¼ tsp Fenugreek Seeds ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida ¾ tsp Turmeric Powder ½ tsp Red Chilli Powder 1¼ tsp Coriander-Cumin Powder (Dhana Jiru) ½ tsp Dal Masala Powder 1 tsp Amchur Powder (Mango Powder) 2½ tbsp Jaggery (Gōr) Salt to taste

Method:

1. Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour.

2. With a sharp knife, score the tomatoes on four sides, cutting just enough to pierce the skin. Blanch the tomatoes for a minute, then peel the skin off.

3. Put the skin in the soaked dal, add one tomato with the soaked dal and ¼ tsp of salt, and pressure cook for 3-4 whistles.

4. Blend the remaining two tomatoes into fresh tomato puree and set aside.

5. Meanwhile, heat the ghee and oil with fenugreek seeds on low-medium heat in a pan. Then add the mustard seeds, curry leaves, green chillies, peanuts, and kokum, and sauté for 30 seconds.

6. Then add cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and dal masala powder, and sauté for 30 seconds.

7. Pour the fresh tomato puree, add the ginger paste, tomato puree the rest of the turmeric powder, red chilli powder, coriander-cumin powder, amchur powder, jaggery, and salt with ¼ cup of water. Mix well and bring to a boil.

8. By now, the pressure cooker has cooled. With a hand blender, blend the cooked tuvar dal into a puree, then strain it into the tomato mixture. Add 1½ cups of water and bring it to a boil. Add the chopped coriander and simmer for 3-4 minutes.

• Enjoy hot with Chapati and rice!

Print:

Gujarati Tuvar Dal | The Rasoi Recipes