Served with a dollop on ghee on the steamed rice or with piping hot phulkas, Gujarati Dal ends up making that perfect lighthearted meal you are craving for!
Wash tuvar dal and soak in water for 30 minutes.
Drain the water and add the dal in a pressure cooker along with tomato, kokum, green chilli, turmeric powder, red chilli powder, salt and ginger paste.
Add 4 cups of water and pressure cook the dal until is is nicely cooked.
Whisk the cooked dal nicely.
Add jaggery, lemon juice and boiled peanuts and mix well.
Heat ghee for tempering in a pan
Once the ghee is hot, add hing, fenugreek seeds, mustard seeds, cumin seeds and let them cracked for a few seconds.
Add dry red chilli, coves and cinnamon stick and fry for a few seconds. Pour the tempering oner the cooked dal.
Garnish with fresh coriander.
Serve hot with phulka or steamed rice.
You can add some Dhana Zeeru Powder and garam masala powder in the dal as well.
Some people add dates in place of jaggery to sweeten the dal. You can try it too.
In old days Kokum was used as the souring agent in the dal, but you can use lemon or tamarind as well.
If using Kokum in place of lemon juice, add 2 dried rinds of Kokum in the dal and boil if for 2-3 minutes.
This dal has no onion and no garlic, so people who refrain from eating these ingredients, it's a good option for them to try.
To make a jain version of this dal, skip adding ginger and peanuts.