Gujarati dal for ICC from Sukham Ayu

This month’s Indian cooking challenge is Gujarati Dal from the award winning book Sukham Ayu
Source : Sukham Ayu,
Red gram dhal 1/2 cup

Turmeric powder 1/2 tsp

Tamarind pulp 3 tbsp

Jaggery 1 tbsp

Dry dates or kajoor 4(cut into small pieces)

Drum stick 2 cut into 3″pieces

Yam 1 small piece cut into small cubes

Groundnuts 1

Green chillies 2, slit

Ginger 1 inch piece, chopped fine

Coriander powder 2 tsp

Cumin powder 1 tsp

Garam masala 1/2 tsp

Coriander leaves to garnish

salt to taste

The tempering

Oil 2tsp

Mustard seeds 1/2

Fenugreek seeds 1/2 tsp

Cumin seeds 1/2 tsp

Dry red chillies 2

Asafoetida powder 1/4 tsp

Curry leaves 5-6

1. Wash and soak red gram for half an hour. Pressure cook it with turmeric powder and 1/2 oil till well cooked. Cool and mash it well

Pour this cooked dhal along with all other ingredients, expect that of tempering in a heavy bottomed pan with a cup of water. Allow it to simmer for 20 minutes

3. In a pan heat oil for tempering add the mustard and then add the fenugreek. Reduce flame and with the browning of the fenugreek, add cumin, red chillies, asafoetida powder and curry leaves.

4. Pour this tempering into the simmering dal. Allow to boil for another 5 minutes. Switch off flame and garnish with garam masala and fresh coriander leaves.

Serve Hot with chapathi or rice.

Thank you Srivalli for such a wonderful challenge.Thank you Sukham ayu🙂


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