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Tuesday, February 15, 2011

Gujarati Dal from Sukham Ayu - Indian Cooking Challenge

Since this was going to be my first entry to Indian Cooking challenge I was excited about it but when I came to know the recipe chosen I was even more excited as I immediately remembered having this dal a few weeks back at a friend's place. I had loved it mainly because of the peanuts but somehow didn't bother to ask her the recipe. The cookbook I follow usually has all popular recipes from different cuisines so when I checked, it sure did had this one though it was little different than the one featured in Sukham Ayu.
My cookbook didn't mention about adding veggies and even I don't like veggies in my dal(Dal with veggies is sambhar for me :)) so I decided to skip them. My cookbook didn't mention about peanuts, but that was the reason I liked the dal so I had to definitely use them. Apart from that I made few other minor changes like omitted coriander powder and ginger.

Split red gram (Toor dal) : 3/4 cup
Kasoori Methi : 1 Tsp
Turmeric powder : ½ Tsp
Asafoetida powder(Hing) : ¼ Tsp
Dry soft kokam : 4-5 pieces (or tamarind pulp - 2 Tbsp)
Jaggery 1-3 tsp, as per preference
Hard dry dates(optional) : 4
Groundnuts(Peanuts) : 1-2 Tbsp
Red Chilli Powder : 1/2 Tsp
Cumin Powder : 1 Tsp
Coriander leaves for garnishing
Salt to taste

For Tempering
Ghee : 2 Tsp
Mustard seeds : ½ Tsp
Cumin seeds : ½ Tsp
Asafoetida powder(Hing) : 1 pinch
Curry leaves : 5-6
Fenugreek seeds : ¼ Tsp
Cinnamon : 1 No.
Cloves : 2
Dry red chillies : 2
Green chillies :  2, slit

1. Wash and soak dal in 2 cups water for atleast half an hour(I usually soak it for around 1 hr).
2. Add kasoori methi, haldi, peanuts and a pinch of hing and cook it in the pressure cooker until done.
3. Meanwhile soak dried dates in warm water for 10-15mins, then remove the seeds and half them.
4. Churn cooked dal well then add red chilli powder, jeera powder, tamarind paste(or kokum), jaggery and dry dates (I added only 1 tsp of jaggery and used tamarind paste).
5. Add 1 cup of water and cook it on low flame for 15-20mins or until the peanuts are soft. Stir occasionally.
6. For the tempering heat ghee in a wok, add cumin, musturd and let it sputter. Then add curry leaves, fenugreek seeds, cinammon, cloves and dry red chillies. Then add slit green chilli and roast it for a minute.
7. Mix this tempering to the daal and let it cook for few more minutes.
8. Garnish with coriander leaves and serve with rice or chapatis.

If you like you can add veggies like drumstick(2 No.) and yam(4-5 pieces, 1 inch cubes) during step 2 i.e  while cooking the dal.


Srivalli said...

Ankita, That looks so your post url in Mr. Linky..let me know if you still not sure.

veena krishnakumar said...

Dal looks perfect ankita, New to your blog and following you:-)

Minu said...

Dal looks yummy

veena krishnakumar said...

sorry, i guess some mistake . Now you can see me in your follower list

Pavithra said...

Very very hearty and comforting meal..looks so delicious.