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A classic Gujarati staple, this dal is a delightful blend of sweet, sour, and spicy flavors. Made with pigeon peas, peanuts, and a unique tempering, it's a thin, soupy lentil dish that pairs perfectly with steamed rice.
For 4 servings
Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain the soaking water before cooking.
In a pressure cooker, combine the soaked and drained dal, 4 cups of water, chopped tomato, raw peanuts, turmeric powder, and half of the salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or a traditional wooden churner (mathani) until it is smooth and creamy. For a perfectly smooth texture, you can use an immersion blender.
Place the dal back on the stove over medium heat. Add 1.5 cups of hot water (or more) to achieve a thin, soupy consistency. Stir in the jaggery, kokum, ginger-green chili paste, red chili powder, and the remaining salt. Mix well.
Bring the dal to a gentle boil and then reduce the heat to low. Let it simmer for 10-12 minutes, allowing all the sweet, sour, and spicy flavors to meld together beautifully. Stir occasionally to prevent it from sticking.
While the dal is simmering, prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. This should take about 30 seconds.
A classic Gujarati staple, this dal is a delightful blend of sweet, sour, and spicy flavors. Made with pigeon peas, peanuts, and a unique tempering, it's a thin, soupy lentil dish that pairs perfectly with steamed rice.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 308.63 calories per serving with 12.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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To the same pan, add cumin seeds, hing, dried red chilies, cloves, cinnamon stick, and curry leaves. Sauté for another 30-40 seconds until the spices are fragrant. Be careful not to burn them.
Immediately pour the hot, sizzling tempering over the simmering dal. Mix well and let it cook for one more minute to infuse the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice, roti, or a side of vegetable stir-fry (shaak).
Add 1/2 cup of chopped vegetables like drumsticks, yam, or pumpkin to the pressure cooker along with the dal for a more wholesome dish.
If kokum is unavailable, substitute with 1 tablespoon of tamarind paste (soaked in 1/4 cup warm water and strained) or 2 tablespoons of fresh lemon juice. Add lemon juice at the very end, after turning off the heat, to preserve its flavor.
This recipe is naturally onion and garlic-free. To make it fully Jain-friendly, you can omit the ginger and tomato.
If you don't have jaggery, you can use 1 to 1.5 tablespoons of sugar as a substitute, though jaggery provides a more traditional and earthy sweetness.
Toor dal is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The lentils and peanuts provide significant dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant properties, which can help reduce inflammation and oxidative stress in the body.
Toor dal is a good source of iron, a mineral vital for the formation of hemoglobin, which carries oxygen in the blood. Adequate iron intake helps prevent anemia and maintains energy levels.
One serving of Gujarati Dal (approximately 1 cup or 245g) contains around 275-300 calories. This is an estimate and can vary based on the exact quantities of ghee, jaggery, and peanuts used.
Yes, Gujarati Dal is very healthy. It's an excellent source of plant-based protein and dietary fiber from the toor dal. The spices used, like turmeric and ginger, offer anti-inflammatory benefits, making it a nutritious and balanced part of a meal.
Absolutely. You can cook the dal in a heavy-bottomed pot on the stovetop. After soaking, cook the dal with water and other ingredients on medium heat until it's completely soft. This will take significantly longer, about 45-60 minutes. You may need to add more water during the process.
If you can't find kokum, the best substitutes are tamarind paste or lemon juice. Use about 1 tablespoon of tamarind paste (soaked and strained) or 2 tablespoons of fresh lemon juice. Remember to add lemon juice only after you've turned off the heat to retain its fresh flavor.
The key to a smooth dal is whisking it thoroughly after it's cooked. If it's still grainy, it means the dal wasn't blended enough. Use a wire whisk, a traditional 'mathani', or an immersion blender for a few seconds to achieve a perfectly smooth, creamy consistency.
Yes, you can store leftover dal in an airtight container in the refrigerator for up to 2-3 days. The dal will thicken upon cooling. To reheat, add a splash of hot water to thin it out and heat it on the stovetop or in the microwave.
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