Indian
Indian - Curries and Gravies
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), rinsed
- • 1/2 tsp turmeric powder
- • 1 tsp salt
- • 2 tbsp jaggery, grated
- • 2 tbsp groundnut oil
- • 1 tsp mustard seeds
- • 12 curry leaves
- • 2 dried red chilies, broken
- • 1 tbsp lemon juice
Preparation Steps
1
Phase 1
Pressure-cook the dal with the turmeric and salt for 3 whistles, then whisk smooth.
2
Phase 2
Return to the heat with the jaggery and 1 1/2 cups water and simmer for 10 minutes.
3
Phase 3
Heat the oil and splutter the mustard seeds, curry leaves, and dried red chilies.
4
Phase 4
Pour the tadka over the dal and simmer for 5 minutes.
5
Phase 5
Stir in the lemon juice and serve with steamed rice.