Dal (1)
Ingredients
¼ cup
Tuvar dal
(wash)
¼ cup
Suran
(chopped, optional)
1
Dried date
(kharek, optional)
1
Kokum
(optional)
2 Tbsps
Carrots
(chopped)
2
Tomatoes
(cut in chunks)
¼ tsp
Fenugreek seeds
1 Tbsp
Raw peanuts
¾ tsp
Red chili powder
(or to taste)
1 tsp
Ground coriander/cumin mix
1½ tsp
Salt
(or to taste)
¼ tsp
Turmeric
2 Tbsps
Jaggery
(gor)
1 Tbsp
Ginger
(crushed)
1 tsp
Sugar
2 tsps
Lemon juice
Green coriander
(chopped, for garnish)
Coconut
(grated for garnish)
Instructions
1
Pressure cook the dal with 3 cups of water, suran, kharek, kokum, carrots, tomatoes and fenugreek seeds for 7 whistles (about 20 minutes in IP).
2
Turn off the heat, let cool before opening.
3
Dal should be cooked.
4
Remove kharek and kokum, set aside.
5
Blend the dal with a hand blender.
6
Add the kharek and kokum back and the remaining ingredients and more water as needed for desired consistency.
7
Heat dal on medium heat.
8
In a small tempering pot, do the tempering.
9
Heat oil, add red chilies. When it browns, add cloves and cinnamon then add mustard and fenugreek seeds.
10
When crackled add curry leaves and hing and immediately pour over the dal, stir.
11
Bring dal to a boil then simmer on low heat for at least 15 minutes.
12
Garnish with chopped green coriander and grated coconut.
Tempering
Ingredients
3 Tbsps
Oil
1 Tbsp
Ghee
2
Dry red chilies
4
Cloves
1 inch
Cinnamon stick
1 tsp
Mustard seeds
¼ tsp
Fenugreek seeds
⅛ tsp
Asafoetida
(hing)
10
Curry leaves