Gujarat

Gujarati dal

Name: Gujarati dal
Total time: 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3/4 cup toor dal (split pigeon peas); 2 tbsp peanuts; 1/2 tsp turmeric (ground turmeric); 4 1/2 cups divided water; 1 medium chopped tomato; 1 inch grated ginger; 2 slit green chilli; 2 tbsp jaggery; 3 to 4 pieces (or 1 tbsp lemon juice) kokum; Salt, to taste; 1 tbsp ghee; 1 tsp mustard seeds; 1/2 tsp cumin seeds; a few fenugreek seeds; 2 cloves 1 inch cinnamon whole spices; 1 dried red chilli; 1 sprig curry leaves; a pinch asafoetida; a handful chopped coriander leaves (cilantro)

Sweet, sour, spiced and thin enough to pour. Dal with a sense of balance.

40 minTime

11 gProtein each

mildSpice

Khatti meethi dal3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

247kcalsame

11 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Peanuts2 tbsp

Turmeric (ground turmeric)½ tsp

Water4½ cups, divided

Tomato1 medium, chopped

Ginger2.5 cm, grated

Green chilli2, slit

Jaggery2 tbsp

Kokum3 to 4 pieces (or 1 tbsp lemon juice)

Saltto taste

Ghee1 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Fenugreek seedsa few

Whole spices2 cloves, 1 inch cinnamon

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Wash the dal and pressure cook it with the peanuts, turmeric and 2 cups water for 4 whistles. Let the pressure release naturally.
2Whisk the dal smooth, then add the remaining water.
3Add the tomato, ginger, chilli, jaggery, kokum and salt. Simmer for 10 minutes.
4For the tadka, heat the ghee, crackle the mustard, cumin and fenugreek, then add the cloves, cinnamon, red chilli, curry leaves and asafoetida. Pour into the dal and cover at once.
5Simmer 5 minutes more, add coriander and serve with rice, rotli and shaak.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Gujarati dal

Sweet, sour, spiced and thin enough to pour. Dal with a sense of balance.

40 minTime

11 gProtein each

mildSpice

Khatti meethi dal3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

247kcalsame

11 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Peanuts2 tbsp

Turmeric (ground turmeric)½ tsp

Water4½ cups, divided

Tomato1 medium, chopped

Ginger2.5 cm, grated

Green chilli2, slit

Jaggery2 tbsp

Kokum3 to 4 pieces (or 1 tbsp lemon juice)

Saltto taste

Ghee1 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Fenugreek seedsa few

Whole spices2 cloves, 1 inch cinnamon

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Wash the dal and pressure cook it with the peanuts, turmeric and 2 cups water for 4 whistles. Let the pressure release naturally.
2Whisk the dal smooth, then add the remaining water.
3Add the tomato, ginger, chilli, jaggery, kokum and salt. Simmer for 10 minutes.
4For the tadka, heat the ghee, crackle the mustard, cumin and fenugreek, then add the cloves, cinnamon, red chilli, curry leaves and asafoetida. Pour into the dal and cover at once.
5Simmer 5 minutes more, add coriander and serve with rice, rotli and shaak.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarati dal

Make it your way

Ingredients

Method

Gujarati dal

Make it your way

Ingredients

Method

Make it a meal