Name: Gujarati Style Pigeon Pea Lentils Recipe
Total time: 60 min
Yield: 4
Cuisine: Asian

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Gujarati dal is an everyday staple component of the cuisine in gujarat, a western province of india. Dal is typically eaten at lunch or dinner. The spices and flavors used, together with its trademark sweet and sour taste is representative of gujarati cuisine. It is usually enjoyed with hot rice, ghee, and hot rotli (flatbread). 

How to make Gujarati Style Pigeon Pea Lentils Recipe

Asian Food Network

Crawler

Asian

<p>Gujarati dal is an everyday staple component of the cuisine in gujarat, a western province of india. Dal is typically eaten at lunch or dinner. The spices and flavors used, together with its trademark sweet and sour taste is representative of gujarati cuisine. It is usually enjoyed with hot rice, ghee, and hot rotli (flatbread). </p>

Gujarati dal

Peanut oil

Arhar dal

Green chilies

Ginger

Turmeric powder

Coriander powder

Cumin powder

Red chili powder

Jaggery

Chopped coriander leaves

Water

Salt To Taste

Tempering

Ghee

Mustard seeds

Cumin seeds

Fenugreek seeds

Dried red chilies

Curry leaves

Cloves

Cinnamon

Garnish

Few sprigs of coriander

Rinse the dal thoroughly under running water for 4 to 5 times as we want to get rid of the excess starch from the dal.

step 1

Add the rinsed dal in a pressure cooker and add 750 ml of water. Pressure-cook for 7 to 8 minutes on a medium to high flame. Alternatively, you can boil the dal in salted boiling water (about 10 g of salt per liter of water) for 15 to 20 minutes.

step 2

The dal has to be completely cooked. One way to check if they are cooked is to hold a piece between your fingers. If you are able to easily crush the dal, they are cooked.

step 3

Once cooked, mash the dal very well with a wired whisk or with a spoon.

step 4

Add the green chili, ginger paste, turmeric powder, red chili powder, coriander powder, cumin powder, and jaggery, and stir well to combine. Season with salt.

step 5

step 6

Bring the dal to a simmer on a low flame for 4 to 5 minutes.

step 7

In a small pan over medium heat, add ghee.

step 8

Then, add mustard seeds and fry them till they start popping and you hear the crackling sound as this will mean that the mustard seeds are cooked well.

step 9

Add in the cumin seeds and cook them till they are golden brown.

step 10

Add the dried red chilies, cloves, cinnamon, curry leaves, and fenugreek seeds.

step 11

step 12

Pour this tempering on the simmering dal and switch off the flame.

step 13

step 14