This recipe is goes to dear friend’s request. Actually, I was going to post it sooner or later. But, my friend Rush has threatened me with short deadline, will be over on 7th Nov, 2009. So, I am posting it today without any delay. :)
In every Gujarati famiy, this Daal is staple food and goes well with hot phulka, subji and rice. This lentil soup has a blending taste of sour, sweet and spicy. If you don’t have any tiniest sweet tooth, you probably not going to like this daal because original Gujarati Daal has a sweeter taste comes from jaggery. Of course, you can increase or decrease the sweetness level of your daal. One of the important part is boiling on low heat for a long time. Finally, when you’ll give a tadka to your daal, you will be freaking out with divine and delicious aroma. :)
Here, I am sharing you simple recipe, very easy to prepare. If you don’t have Kokum at home, don’t worry. Add more lemon juice in the end OR add 1 small chopped tomato into daal.
- 1 cup Tuver dal/Pigeon pea
- 1 tsp Dry Fenugreek seeds
- 10-12 Raw Peanuts
- 1 small wedge of Ginger
- 2-3 dried Kokum (I didn't have) OR 2 Tbsp Lemon juice (or as per taste)
- 1 tsp Turmeric powder
- 1 Tbsp Coriander powder
- 1 Tbsp Red Chili powder (or to taste)
- ½ tsp Garam Masala
- ¼ cup (or to taste) Jaggery powder OR Dark Brown Sugar
- Salt to taste
- For the tempering/Tadka:
- 1 tbsp Oil
- 1 tsp Mustard seeds
- a pinch of Asafoetida (hing)
- few Curry leaves
- For garnish:
- 2 tbsp Coriander leaves, chopped
- First wash tuver dal about 3-4 times using hot water. Soak in hot water atleast 20-25 mins. It will help to cook faster. Pressure cook with adding about 2 cups of hot water, 1 tsp fenugreek seeds, a pinch of turmeric and 1 tsp oil. Cook until fully mashed and soft. (about 3-4 whistles)
- When your cooked dal is still hot, mash it well using wood masher or hand held blender into smooth puree. Add 4 cups of hot water, salt, kokum (if using), jaggery, raw peanuts and ginger. Bring it to boil on low-to-medium heat. Allow it to boil about 15 minutes. (Note: The consistency of the daal should be of pouring consistency. Just make sure it’s easy to drink).
- Now, add all spices except Garam masala. Let it boil about 5 mins more.
- For tadka, I use my cast iron small bowl (with handle) brought from India. Heat oil in small saucepan, add mustard seeds, when mustard seed starts to crackle, add curry leaves and hing to it. Add tadka into the dal. Cover with lid immediately. Switch off the gas. Don't open the lid. Let it cover for 2 mins to blend with nice aroma.
- Add garam masala and lemon juice. Check for seasoning. Garnish with coriander leaves. Enjoy hot dal with rice, roti and any curry.
Tip: It taste better after 5-6 hours. Sometimes I enjoy it with Dhokla (not Khaman dhokala), it taste like Idli-sambhar. :)
UPDATE: Dear Trupti reminded me to add ‘Achar Masala’ (Pickle Masala), available in any Indian grocery store. It will add an amazing taste to your daal. You can add a tsp of pickle masala when you add all the spice powder.