Gujarati Daal

Ingredients:
Arhar dal/toor dal - 1 cup
Ginger - 1 inch (finely chopped)
Tomato - 1 (diced)
Jaggery - 1 tbsp. (grated)
Kokum - 3 to 4 (soaked)
Peanuts - 2 tbsp.
Red chilli powder - 1/2 tsp.
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Salt (to taste)
Oil + Ghee
Coriander leaves - few (chopped)


Tadka/Tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - 1/4 tsp.
Asafoetida - a pinch
Cloves - 2
Cinnamon - 1 inch
Curry leaves - few
Whole dry red chillies - 2

Method:
Dry roast the peanuts. Cool and blow off the skin. Pressure cook the dal, tomatoes, peanuts with sufficient water.
Mash the dal (if required, add some water). Heat ghee + oil in a deep saucepan and do the tadka with given ingredients. Now add the powders, mashed dal, ginger, kokum, jaggery and salt. Simmer for 10 minutes or till it reaches required consistency (i.e., dal should not be thick nor thin). Garnish with coriander leaves. Serve with bhakri or with rice and ghee.

Sent off to "Flavours of Gujarat" event hosted by simply.food.

Posted in: Gujarati Cuisine, side dish