Prep 10 mins
Cook 35 mins
This recipe is from the 'Young Times'.
- 150 g masoor dal (red gram split lentils)
- 2 tablespoons tamarind pulp
- 4 green chilies, washed and sliced
- 1⁄2 teaspoon turmeric powder
- 2 tablespoons jaggery, grated
- 2 tablespoons peanuts, roasted
- 1 tablespoon cooking oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 pinch asafoetida powder (hing)
- 1⁄4 teaspoon fenugreek seeds
- 6 -8 curry leaves
- 3 -5 sprigs fresh coriander leaves, to garnish (cleaned, washed and chopped)
- Dilute the tamarind pulp in a bowl with 4 tbsps.
- of water, making sure that there are no lumps and keep aside.
- Wash the lentils.
- Bring the lentils to a boil in 2 cups of water.
- Allow to simmer until nearly done.
- Add turmeric powder, tamarind water, green chillies, jaggery, peanuts and salt.
- Simmer until dal is cooked.
- Heat oil in a small pan.
- Add mustard seeds.
- Allow to crackle.
- Add cumin seeds, hing, fenugreek seeds and curry leaves.
- Remove from flame after a minute.
- Pour the oil and spices into the lentils.
- Serve hot garnished with corriander leaves.
- This is best served with hot steamed white Basmati rice.
- It makes a great afternoon lunch that is easily digestible, hearty in character and tasty too!
Wonderful very authentic Gujarati Dal recipe! It was really easy to make, especially if you have a pressure cooker for the dal. The only thing I did different, which I recommend, is to add the green chili and peanuts to the â€œtarkaâ€� (the seasoning step at the end) so that they fry and cook a bit before adding to the dal. Great with rice and yogurt!