Friday, October 19, 2007

Gujarati Daal

Another gujarati favorite and my favorite too:) The sweet gujju daal!! YES! I know that most people dont like it sweet, including my dear husband, and I DO make it separately for him by adding the jaggery right in the end for myself! The one without the jaggery tastes awesome as well. Its even better the following day!;) A great combination is the bhinda vegetable, with rotli and this daal!

The days I am craving for some real authentic gujarati food, I make the above combination and its so satisfying!! There is nothing like home made food! :)

1 cup toor daal(yellow lentils)
3 cups water
2-3 tablespoons jaggery
1 tablespoon ghee(clarified butter)
4-5 kokum pieces
10 - 15 raw peanuts
5-6 kadi patta
6 small cinnamon pieces
6 cloves
1 teaspoon ginger
1/2 teaspoon garlic
2 green chillies finely ground
1 teaspoon mustard seeds
a pinch of asafoetida
1/2 teaspoon methi(fenugreek) seeds
1 1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
salt to taste
cilantro for garnish


First wash the daal and then pressure cook it with the water, kokum and peanuts for about 7 whistles. Once the pressure cooker opens, use a hand blender to blend the daal into a paste. The kokum might break in the process as well but that is OK. It just adds to the flavors ;) I usually add the jaggery while pressure cooking it. You can jolly well eliminate it!!:)

In a saucepan, on medium heat, put the ghee till it melts. Then add the asafoetida, mustard seeds, methi seeds, kadi patta, cinnamon and cloves and let it crackle. Once that is done, add the ginger, garlic and chilli paste and saute it. Add in the turmeric and salt, and saute it for a minute. Add in the daal and mix it well. Add the garam masala, and keep heating it until it gets a nice consistency, where in it is NOT watery, NOR is it too thick. Garnish it with cilantro and be ready to indulge!!:)