Monday, 8 July 2013

Gujarati Dal - Lentil soup

For Dal:

½ cup Tuvar dal
1 tbsp jaggery
½ tsp turmeric powder
1 tsp red chili powder
½ tsp ginger paste
2-3 Kokum or 1 tbsp lemon juice 
Salt to taste

For Tempering:

2 cloves
1 small cinnamon stick
½ tsp mustard seed
1 tsp cumin seeds
5 curry leaves
Pinch of asafoetida
1 Tamālapattram (tejpatta)
½ chakri phool (Star Anise)
1 tsp oil
1 tsp ghee


Wash the toor dal and sock for 15 minutes. Add 1 cup water and pressure cook dal for 4 whistle. Allow the pressure cooker to cool. Blend the cook dal with blender. Then add 1 cup water, jaggery, kokam, salt and boiled the dal for 5 minutes on law flame in deep pan.

For Tempering:

Heat ghee and oil in a pan, add mustard seeds, cumin seeds, asafoetida, cloves, cinnamon stick, Tamālapattram (tejpatta), chakri phool (Star Anise) and curry leaves sauté for second and add it to the dal. Let it simmer for two minutes. Garnish with chopped coriander leaves and serve hot with rice.

Sending this recipe to: Know Your Cooking fats , Sara's Event Annoucement page and Motions and Emotions ,  Gayathri’s event  and Manju's page  Fast!Fresh!Simple