Guajarati Dal from Sukham Ayu for ICC

Hello friends,


I know I am probably the last one posting this. I missed last 2 Indian Cooking Challenge, so had to do this one as I love this dal. My picture is not so great due to using store bought tamarind pulp (forgot to soak fresh tamarind and compromised with store bought, so, the color is darker), but let me tell you that the taste wasn't compromised :)


Gujarati Dal (from Sukham Ayu)

Ingredients
Split red gram (Toor dal) ½ cup
Turmeric powder ½ tsp 
Tamarind pulp 2 tbsp
Jaggery 1-3 tsp, as per preference
Yam 4-5 pieces, 1 inch cubes
Groundnuts 1 tbsp
Green chillies 2, slit 
Ginger 1 inch piece, chopped fine
Coriander powder 2 tsp 
Cumin powder 1 tsp 
Garam masala (refer tip, p. 49) ¼ tsp
Coriander leaves to garnish
Powdered rock salt to taste
The tempering 
Cow's ghee (Clarified Butter) 2 tsp
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Cumin seeds ½ tsp
Dry red chillies  2
Asafoetida powder ¼ tsp 
Curry leaves 5-6
Ingredients

• Cook Toor Dal with turmeric till it is nice and soft (mushy).
• Churn the dal (mash it is the word if you do not understand churn) and add everything except garam masala and tempering along with 1-2 cups of water (depending on the consistency you want to go for). I did not change the pans here and added everything in the same cooker which I used to cook the dal.
• Let it simmer for 15-20, but mixing every 3-4 min and making sure the dal doesn't stick to the bottom.
• Turn off the heat.
• Take ghee in a non-stick pan (small for tempering).
• Add all the seeds together and let them pop (fenugreek seeds must turn brown).
• Add the rest of the tempering ingredients in and fry till nice aroma comes (about 20-30 seconds).
• Add this hot tempering and garam masala in the cooked dal and cook for another 5 minutes before serving.

Serving
Serve it with hot rice (like I did) or with nice chapati/roti.


That's all for now. Take care till next post.