Gujarati Dal 

Tur dal 2 cups
Yam 1 cup (chopped)
Peanuts 2 tbsps
Kharekh 2 
Cocum 8 pieces (soaked)
Tomato 1 (chopped)
Jaggery 50 gms
Ginger 1 piece (diced)
Green chillies 4 (slit)
Chilli powder tsp
Turmeric powder tsp
Juice of half a lemon

For the tempering:
Mustard seeds tsp
Cumin seeds tsp
Fenugreek leaves (methi) tsp
Curry leaves 10 -12
Cloves 2 
Cinnamon 2 sticks
Bay leaf 1 
Small round red chillies 2 
Asafoetida tsp
Ghee 2 tbsps 
Coriander leaves 4 tsps (chopped)
Oil 1 tbsp
Salt to taste 

Pressure-cook the washed dal in 4 cups of water.

Pressure-cook the yam, peanuts and kharekh.

Blend the cooked dal till smooth.

Heat the oil and add the ingredients needed for the tempering.

Add about 3 cups of water, cocum, tomatoes, jaggery, lemon juice, ginger, chilli powder and haldi. Simmer for 10 minutes.

Now add the dal, yam, peanuts, kharekh and salt. Simmer for another 10-15 minutes.

Garnish with chopped coriander.

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