Indian
Indian - Regional Mains
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
- • 250g toor dal
- • 2 tbsp ghee
- • 1 tsp mustard seeds
- • 1/2 tsp cumin seeds
- • 1/4 tsp asafoetida
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 2 tbsp jaggery, grated
- • 1 tbsp lemon juice
Preparation Steps
1
Phase 1
Pressure-cook the dal with turmeric and 3 cups water until soft; whisk smooth with more water to a pourable consistency.
2
Phase 2
Stir in the jaggery, red chili powder, and salt; simmer 10 minutes.
3
Phase 3
Heat the ghee; crackle the mustard seeds, cumin seeds, and asafoetida.
4
Phase 4
Pour the tempering over the dal and simmer 5 minutes.
5
Phase 5
Add the lemon juice for the classic sweet-sour finish and serve with steamed rice.