Indian
Indian - Chutneys and Sides
Gujarati Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup toor dal (split pigeon peas)
- • 3 cups water
- • 2 tbsp jaggery, grated
- • 2 tsp lemon juice
- • 1 tsp mustard seeds
- • 8 curry leaves
- • 1/2 tsp red chili powder
- • 1 tbsp ghee
- • 3/4 tsp salt
Preparation Steps
1
Phase 1
Pressure cook the dal with the water and salt for 4 whistles until soft.
2
Phase 2
Whisk the cooked dal until smooth and pourable, adding hot water if needed.
3
Phase 3
Heat the ghee, crackle the mustard seeds and curry leaves, then add the chili powder off the heat.
4
Phase 4
Add the whisked dal, jaggery, and lemon juice and simmer for 10 minutes until slightly thickened and glossy.
5
Phase 5
Serve this sweet-sour dal hot with steamed rice or roti.