Tuesday, 5 April 2016

Gujarati Sweet and Sour Dal


Ingredients
1 cup split pigeon pea lentils
1 green chili, 
1.5 inch ginger,
2 tbsp peanuts
½ tsp turmeric powder
750 ml water
2 tbsp chopped dried mangosteens (kokum)  (substitute 1 lemon)
salt as required
2 tablespoon oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
2 to 3  dry round red chilies (boriya)
6-7 curry leaves
a generous pinch of asafoetida
3 to 4 cloves
1 cinnamon stick

Method
  1. Wash the lentils thoroughly at least 3 times and soak over night.  
  2. Place the lentils with along with 750ml water, turmeric, ginger-green chili paste and peanuts.  Bring to boil
  3. Simmer for 40 minutes till the lentils are mushy, mash the lentils with a wooden spoon and then add extra water if necessary. 
  4. Add the jaggery (brown sugar), chopped kokum  (or lemon juice) and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
  5. Meanwhile heat the oil in a frying pan, add the mustard seeds, cumin and fenugreek seeds and fry till they are browned (1/2 minute)
  6. Then add the curry leaves, whole red chilies, cloves, cinnamon and asafoetida.
  7. Stir and fry for a few seconds, pour this mixture into the simmering lentils and continue to simmer for 5 to 6 minutes more.
  8. Serve with rice or as a soup.


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