Gujarati dal with steamed rice

Name: Gujarati dal with steamed rice
Total time: 45 min
Cuisine: Indian
Ingredients: 150 g toor dal; 30 g peanuts, raw; 3 ml turmeric; ≈ 500 ml water, for cooking the dal; ≈ 600 ml water, to thin the dal; 1 tomato, finely chopped; 2 green chillies, finely chopped; 10 g ginger, grated (optional); 2 tbsp jaggery, grated; 4 pieces kokum; 3 ml red chilli powder; salt, to taste; 2 tbsp ghee; 1 tsp mustard seeds; 3 ml cumin, seeds; 1 ml fenugreek seeds; 4 cloves; 2 g cinnamon, 1 small stick; 2 dried red chillies; 1 sprig curry leaves; 1 ml hing (asafoetida); 10 g coriander leaves, chopped; 300 g rice, basmati; ≈ 700 ml water, for the rice

The thin, sweet-sour toor dal of the everyday Gujarati dal-bhaat-rotli-shaak meal, with jaggery, kokum, peanuts and a ghee tadka of mustard seeds, cloves and cinnamon, served with steamed rice. It has no onion or garlic; Jain homes leave out the ginger too, and many use lemon juice or tamarind instead of kokum.

45 minTime
20 minHands-on
4Portions
16 gprotein per portion
550kcal per portion

VegetarianContains: Peanuts, Milk protein, Mustard, Gluten

Ingredients for 4 portions

150 gToor dal
30 gPeanuts, raw
3 mlTurmeric
≈ 500 mlWater, for cooking the dal
≈ 600 mlWater, to thin the dal
1Tomato, finely chopped
2Green chillies, finely chopped
10 gGinger, grated (optional)
2 tbspJaggery, grated
4 piecesKokum
3 mlRed chilli powder
to tasteSalt
2 tbspGhee
1 tspMustard seeds
3 mlCumin, seeds
1 mlFenugreek seeds
4Cloves
2 gCinnamon, 1 small stick
2Dried red chillies
1 sprigCurry leaves
1 mlHing (asafoetida)
10 gCoriander leaves, chopped

On the side

300 gRice, basmati
≈ 700 mlWater, for the rice

Method

Wash the toor dal 2–3 times and put it in a pressure cooker with the peanuts, turmeric and water.
Pressure-cook on medium for 4 whistles, about 15 minutes, and let the pressure drop by itself.
Wash the rice, put it in a pan with the water and a pinch of salt and bring to the boil.
Cover and cook on the lowest heat for 15 minutes, until the water is absorbed. Keep it covered.
Finely chop the tomato and green chillies and grate the ginger.
Open the cooker and whisk the dal until smooth. Add the water, tomato, green chillies, ginger, jaggery, kokum, chilli powder and salt and bring to the boil.
Simmer uncovered on medium-low heat for 10 minutes, stirring now and then, until the dal tastes sweet and sour and has thickened slightly.
Heat the ghee in a small tadka pan. Add the mustard seeds and let them splutter, then add the cumin seeds, fenugreek seeds, cloves, cinnamon, dried red chillies, curry leaves and hing and stir for a few seconds. Pour the tadka into the dal.
Boil the dal for 2 more minutes, add the coriander leaves and serve hot with the rice.

Gujarati dal with steamed rice

Ingredients for 4 portions

On the side

Method

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