Friday, 4 July 2014

Gujarati Daal

Gujarati Daal (daad) is a staple Gujarati dish made at every Gujarati home almost daily. Daal is a dish that cannot be left out in a meal. In most of the Gujarati houses, when asked what is prepared today - the reply comes daad-bhaat-shaak-rotli meaning daal-sabji-rice-roti.

It is sweet, tangy and is a perfect combination with rice also extremely delicious with mango pickle or chundoo(sweet mango pickle) and papad along side. This daal is also a very healthy and a traditional dish.

The list of the ingredients look lengthy, but its made with basic masala's and it is one of the easiest dish to be prepared. 

Tuvar Daal 1 cup
Tomato chopped 1/2
Green chili - Ginger paste (we make this paste and store) 1 tbsp
Turmeric powder 1/4 tsp
Red chili powder 1 tsp
Cumin - Coriander Powder 1 tsp 
Jaggery 1 tbsp
Salt as per taste
Lemon Juice 1 tbsp

For Tempering:
Oil 1 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida small pinch
Curry Leaves 5-6

For Garnish:
Chopped Coriander Leaves

Wash the daal and add 2 cups water and pressure cook for 4 to 5 whistles or till the daal is cooked. 

Once cooled, open the cooker and mash daal properly with a laddle and keep aside.

In pan heat oil and add mustard seeds. Once it starts spluttering add cumin seeds, asafoetida, curry leaves, tomato and sauté. 

Now add mashed tuvar daal and add water as per consistency needed. It should not be thick nor too liquid.
Mix well.  

Now add green - ginger paste and mix well.

Now add salt, turmeric powder, red chilli powder, jaggery and nicely mix. Allow to cook for 2 mins and then add the lemon juice, mix and cook for another 1 minute and switch off.

Garnish with Coriander Leaves. 
Instead of green chili - ginger paste, just a green chili slit can be added.

Instead of jaggery, sugar can be added. But jaggery is best.

Add Lemon juice at the end and do not cook after that. Else the taste may get bitter.

Kokum {soaked in water for 1- minutes} can be added.
{But if adding kokum, allow daal to get cooked for at least about 3 -4 mins, then add kokum. 
If adding kokum, then lemon juice should avoided}.

Gujarati daal is not thick, so add enough water and cook properly after adding all the ingredients. That will bring out the perfect taste of the daal.

1 comment:

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