Gujarati Dal Recipe
Also called as tuvar ni dal in Gujarati. It is the integral part of gujarati regular meal. Even in restaurants it is available in thaali menu. It is cooked differently from what the regular dal is cooked. This one recipe is made without using onions and garlic, still it tastes so good. Most I like about this dal is, it’s sweet and tangy flavour going so very well together.
As we all know daal is a very good source of protein, in vegetarian diet, this recipe along with protein, is also rich in Iron, which comes from gur (jaggery) added in it for sweetness. To make it more tempting, sing dana (ground nuts) and small cut pieces of coconut can be added. If you are putting ground nuts, put them to boil along with tuvar daal in pressure cooker. Quantity of gur is decided by how much sweetness you want in it, like my father-in-law likes it a bit more sweeter but my husband likes it to be less sweet but more tangy. For tanginess dried green mango slice is added. Dried green mango slice is also called as Ambolia in Gujarat and its powder form is very well known as Amchur. One can also add lemon to bring tangy flavour t it. Once it is prepared, garnish it with grated coconut and cut coriander leaves. Serve it with your regular meal and enjoy the goodness of Tuvar ni Dal.
How to make Gujarati Dal
|Pigeon peas (tuver dal)||1 cup|
|Jaggery (gud), grated||3-4 table spoons|
|Green chillies (hari mirch), chopped||2 table spoons|
|Ginger (adrakh), grated||1 tea spoon|
|Raw peanuts (moongphali)||3 table spoons|
|Clarified butter (ghee)||2 table spoons|
|Mustard seeds (sarso)||½ tea spoon|
|Cumin seeds (jeera)||½ tea spoon|
|Fenugreek seeds (methi)||Pinch|
|Turmeric (haldi)||¼ tea spoon|
|Red chilli powder||1/2 tea spoon|
|Salt (namak)||To taste|
|Green coriander (hara dhaniya), chopped||4-5 table spoons|
- 1. Clean, wash and rinse pigeon peas and soak them in water for 1 hour.
- 2. Add 2 cups of water and boil the lentil in pressure cooker with some kokum for 20 minutes.
- 3. Once it is cooked, add 3 cups of water, jiggery, green chilli, ginger, peanuts and salt and bring it to a boil.
- 4. In a small saucepan, heat the 2 table spoon of clarified butter.
- 5. Then add cumin seeds, mustard seeds, and fenugreek seeds and let it crackle.
- 6. Then add turmeric and chilli powder, stir it and immediately pour it into the lentils.
- 7. Let the lentils simmer for further 20 -25 minutes and then put the flame off.
- 8. Garnish it with chopped coriander and serve hot.