ingredients (measuring cup used, 1 cup = 250 ml):
for the dal
- ¾ cup arhar dal/tuvar dal/pigeon pea lentils
- 1 green chili + ¾ inch ginger, crushed in a mortar pestle to a paste or about 1 tsp ginger green chili paste
- 2 tbsp peanuts/moongphali
- ½ tsp turmeric powder/haldi powder
- 2.5 cups water for pressure cooking
- 1.5 to 2 cups water to be added later
- 2 tbsp organic jaggery powder or grated jaggery
- 3 to 4 dried kokums * check notes
- salt as required
for the tempering:
- 1.5 tbsp ghee
- ½ tsp mustard seeds/rai
- ½ tsp cumin seeds/sabut jeera
- ¼ tsp fenugreek seeds/sabut methi
- 2 to 3 small dry red chilies or 1 regular to large dry red chili, halved and deseeded
- 6-7 curry leaves/kadi patta
- a generous pinch of asafoetida/hing
- 3 to 4 cloves/lavang
- 1 inch cinnamon/dal chini
how to make the recipe:
- first pick the dal for stones etc. then rinse the lentils thoroughly in running water for 4-5 times.
- add the dal in a pressure cooker along with 2.5 cups water, turmeric, ginger-green chili paste and peanuts.
- pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
- mash the dal with a wooden spoon. then add 1.5 to 2 cups water to the dal.
- add the jaggery powder, kokums and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
- for the tempering, heat the ghee in a small pan. crackle the mustard seeds first.
- then add the cumin and fenugreek seeds and fry till they are browned... just a few seconds.
- then add the curry leaves, red chilies, cloves, cinnamon and asafoetida.
- stir and fry for some seconds. pour this tempering on the simmering dal and continue to simmer for 5 to 6 minutes more.
- you can garnish the dal with coriander leaves if you prefer.
- serve the gujarati khatti meethi dal with steamed rice or jeera rice.
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