Wednesday, September 10, 2014

Yellow Dal – Gujarati Style

For Dal:
Toor dal- 60 ml
Deskinned peanuts- 2 tbsp
Boiled, chopped potato- 2 medium
Grated Ginger- 2 tsp
Green chillies-3 or 4
Jaggery- 1 tbsp
Kokum or Tamarind- 2 tsp
Coriander leaves- 1 tbsp chopped
Salt to taste
For Seasoning:
Ghee- 1 tbsp
Tomato- 1 medium, chopped
Mustard- 1 tsp
Jeera- 1 tsp
Methi seeds- 1/2 tsp
Red chillies (byadagi)- 3
Curry leaves- 4 or 5
Cloves- 3 or 4
Cinnamon- 1 stick
Bay leaf- 2
Dried methi or Kasoori methi- 2 tsp
Turmeric- 1 tsp
Dhaniya powder- ! !/2 tsp
Salt to taste
Coriander leaves (for garnish)
Cook in pressure cooker, the soaked dal, kokum or tamarind, potato and deskinned peanuts. Take the cooked dal in a pan, add water, ginger, green chillies, peanuts, peeled and chopped potatoes, kokum(tamarind), jaggery, salt and coriander leaves. Simmer covered until dal begins to thicken. In another pan, heat the ghee and add the bay leaves, red chillies, jeera, mustard, methi, cloves, cinnamon, dried methi and curry leaves. Add the tomatoes, turmeric powder, coriander powder and salt. Saute till tomatoes cook. Add to the dal and cook for a few minutes. Garnish with coriander leaves and serve hot.

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