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Gujarati Dal

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Ingredients
  

  • 2 cups toovar arhar dal
  • 1 cup chopped yam suran
  • 2 tbsp peanuts
  • 2 dry dates kharek (optional)

Other ingredients

  • 8 pcs kokum soaked
  • 1 tomato chopped
  • 50 gms jaggery gur
  • 1/2 tbsp lemon juice
  • 1 pc grated ginger
  • 4 green chillies slit
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder haldi

For the tempering (tadka)

  • 1/4 tsp mustard seeds rai / sarson
  • 1/4 tsp cumin seeds jeera
  • 1/4 tsp fenugreek methi leaves
  • 10 to 12 curry leaves kadi patta
  • 2 cloves laung / lavang
  • 2 sticks cinnamon dalchini
  • 1 bayleaf tejpatta
  • 2 small round red chillies boriya mirchi
  • 1/2 tsp asafoetida hing
  • 2 tbsp ghee
  • 1 tbsp oil
  • salt to taste

For the garnish

  • 4 tbsp chopped coriander dhania

Instructions
 

  • Wash and pressure cook the dal in 4 cups of water.
  • In another vessel, pressure cook the yam, peanuts and kharekh.
  • When the dal is cooked, cool slightly and blend till it is smooth.
  • Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
  • Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
  • Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
  • Serve hot garnished with coriander.