Gujarati Dal

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A traditional recipe, modified to our family's tastes
1 1/2 Tbs ghee
2 sticks cinnamon
1/4 tspn mustard seeds
1/4 tspn cumin seeds
1 bay leaf
1/4 tspn red chillis, crushed
1/2 tspn asafoetida
Main Ingredients
1 cup lentils, yellow (toovar dal)
3 cups water
1 sweet potato, peeled, cubed
water for cooking sweet potatoes
1 tomato, diced
1 Tbs sugar, brown
1 Tbs lemon juice
1 tspn ginger
2 tspn green chilis, diced
1/4 tspn chilli powder
1/2 tspn turmeric
1 tspn salt
1. In pan, cover sweet potatoes with water, and bring to a boil.  Cook till soft, but firm enough to hold their shape.  Drain and set aside.  If you're planning to make rice or a grain to go with the dal, reserve the water and use it for cooking the grain.
2. Heat large pot over medium heat
3. Add ghee
4. When ghee is melted and pot is hot, add tempering ingredients in order listed.  Swirl pan a bit to distribute.  Cook until seeds pop and cinnamon unfurls.
5. Add lentils and stir
6. Add water and stir
7. Cover tightly and bring to a boil. 
8. Reduce heat to medium-low, and cook about 30 minutes, or until lentils are done.
9. Reduce heat to low and add all remaining ingredients.
10. Simmer for a few minutes to about 15 minutes to allow flavors to meld.
11. Serve alone, or with rice or another grain.  Traditionally this is served with rice.
Servings: About 3
Origin: Modified from The Gujarati Cookbook

You can also try adding curry leaves to the tempering.  The original recipe calls for curry leaves, however I usually don't have them at home and so omitted them from the recipe.

Traditional Gujarati dal also has peanuts, which I don't care for in this dal.
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Boiled
Main Ingredient   Beans/LegumesPrep Time   less than 15 minutes
Cooking Time   45 minutes 
Features   Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Fat, Vegetarian

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