This dal recipe is a blend of Gujrati & Maharashtrian cuisine I’d say because I like to add kokum, freshly grated coconut and fresh boiled peanuts to it. Simple and easy to prepare recipe.
FOR THE DAL :
- 1/2 cup toor dal / split pigeon peas rinsed well and soaked in water for an hour
- 1/2″ piece of ginger 1 green chily and 1″ cinnamon crushed in a mortar and pestle coarsely
- 1/4 tsp turmeric powder
- 2 to 3 tsp kashmiri chilli powder(adjust to spice required)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 2 to 3 kokum rinds
- 2 tbsp jaggery(adjust sweetness to individual taste)
- A fistful of fresh groundnuts soaked in water and then boiled till cooked
- Salt to taste
- 2 tbsp freshly grated coconut
- Finely chopped coriander leaves to garnish
FOR SEASONING :
- 1 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 3 cloves
- 1/8 tsp asafoetida
- 8 to 10 curry leaves
- 2 bor chillies or 1 dry red chilly
- Pressure cook the soaked toor dal until pressure is released 3 to 4 times. When the pressure settles down, cool the dal, mash it well.
- Heat oil in a deep pan and add mustard seeds. When they splutter add cumin seeds,asafoetida,curry leaves, dry red chillies and cloves and saute well. Add the crushed ginger green chilly cinnamon paste, saute well, add turmeric powder,add the mashed dal, water to get an even consistency.
- Add red chilli powder, coriander powder, cumin powder, boiled peanuts,jaggery,kokum and salt, stir well and let it simmer till the flavours sink into the dal.
- Garnish with freshly grated coconut and chopped coriander leaves.
- Serve piping hot with steamed rice.
- This dal should be sweet, sour and spicy in equal proprtions, so adjust flavours accordingly.
- Adding fresh groundnuts and fresh coconut is very much optional but it does taste good when added.