Gujarati Dal :
Gujarati Dal, moreover well known as “Khatti Meethi Daal” is a sound dish arranged from tuvar dal (toor dal/arhar dal/pigeon pea lentils) and numerous Indian flavors. In Gujarati cooking, it is a portion of the regular feast and its taste is gentle sweet, and acrid compared to any other Indian dals. Learn how to make bona fide Gujarati-style daal for lunch with this simple step-by-step photo recipe.
Preparation Time: 5 Minutes.
Cooking Time: 25 Minutes.
Serves: 3 servings
Ingredients:
| 1/3 cup Tuvar Dal (toor dal/arhar dal/pigeon pea lentils) |
| 1/4 teaspoon Fenugreek Seeds |
| 1/2 teaspoon Mustard Seeds |
| 1/2 teaspoon Cumin Seeds |
| 2-inch piece of Cinnamon Adhere, optional |
| 2-3 Cloves, optional |
| 1 Star Anise, optional (chakra phool/badiya) |
| 1 squeeze of Asafoetida (Hing) |
| 1 Dry Ruddy Chilli, divided, optional |
| 1 teaspoon Ginger, grated |
| 1 Green Chilli, finely chopped |
| 1/2 medium Tomato, finely chopped |
| 5-6 Curry Leaves |
| 1/4 teaspoon Turmeric Powder (Haldi) |
| 1/2 teaspoon Ruddy Chilli Powder (Lal Mirch) |
| 2 teaspoons Lemon Juice |
| 2½ teaspoons Sugar |
| Salt to taste |
| 1 tablespoon Oil |
| 2 tablespoons finely chopped Coriander Leaves |
Directions:
1. Wash tuvar dal 2-3 times in hot water. Deplete it and exchange it for a 3-litre capacity steel or aluminum weight cooker.
2. Include 1 cup water and salt and weight cook on moo to medium fire for 3-4 shrieks. Turn off the fire. Let the weight discharge normally. Open the top and check the dal. It ought to end up smooth and delicate after weight cooking.
3. Let it cool down for a few minutes. Mix it utilizing a handheld blender until smooth puree. Include 1 container of water to puree and mix again.
4. Warm oil in a dish or kadai over medium fire. Include 1/4 teaspoon fenugreek seeds and 1/2 teaspoon mustard seeds. When seeds start to crackle, include 1/2 teaspoon cumin seeds, 2-3 cloves, 2-inch pieces of cinnamon, 1-star anise, and a squeeze of hing (asafoetida).
5. When cloves start to crackle, include 1 dry ruddy chili, 1 teaspoon ground ginger, 1 chopped green chili, 1/2 chopped tomato, and 5-6 curry takes off. Let them cook for a few seconds.
6. Include pureed dal.
7. Include 2½ teaspoons sugar, 2 teaspoons lemon juice, 1/2 teaspoon ruddy chili powder, and 1/4 teaspoon turmeric powder, blend, and bring it to a bubble. When it begins bubbling, diminish the fire to moo and let it cook for 7-8 minutes. Taste the dal and if required, include more sugar, lemon juice, or salt to get the khatta meetha taste as per your preference.
8. Turn off the fire. Exchange it to a serving bowl and embellish it with chopped coriander. Serve with steamed rice and papad in lunch or dinner.
Tips and Variations:
- Add less water to make it thick and more water to make it diluted.
- Add sugar and lime juice according to your taste to make it more tangy.
- Add a few crude groundnuts while bubbling to make it more tasty.
- Soak dal for 20 minutes in hot water sometime recently cooking to cook faster.
- You can utilize less oil (as it were 1 teaspoon of oil) for tempering.
Taste: Sour, gently sweet and gently spicy
Serving Ideas: Serve Gujarati tuvar dal (khatti meethi dal) with steamed rice, dum aloo potato curry, phulka roti, buttermilk, boondi raita and papad in lunch.