Gujarati Dal

Link : http://www.vegrecipesofindia.com/gujarati-surati-dal/

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients

• ¾ cup tuvar dal/pigeon pea lentils
• 2 medium size tomatoes, chopped
• 1 green chili/hari mirch, chopped
• ¼ tsp turmeric powder/haldi
• ¼ or ½ tsp red chili powder/lal mirch powder
• 2 tbsp unroasted raw peanuts
• 1 sprig curry leaves/kadi patta
• ½ inch ginger/adrak, finely chopped
• 1 or 1.5 tbsp jaggery or sugar (gur or chini)
• ½ or 1 tbsp lemon juice
• salt as required

for tempering:

• ½ tsp mustard seeds (rai or sarson)
• a pinch of asafoetida (hing)
• 2 tbsp oil or ghee
• 1-2 dry red chilies

INSTRUCTIONS

1. pick and rinse the tuvar dal. pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
2. with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
3. add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
4. bring the whole dal to a boil and then simmer for 3-4 minutes.
5. if the consistency of the dal becomes thick, then add some water. switch off the flame.
6. heat oil or ghee in a pan. add the mustard seeds and when they pop, add the asafoetida.
7. lastly add the red chilies. fry for a few seconds but don't burn.
8. quickly pour this tempering along with the oil in the dal.
9. stir and continue to simmer the dal for a couple of minutes.
10. add lemon juice and stir. check the seasonings.
11. garnish surati dal with coriander leaves.
12. serve the hot surati dal with rotis or rice along with a side vegetable dish.

NOTES

1. as per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
2. the consistency of the surati dal is usually thin, but you can make a medium consistency one.