I know, I know… there’s already been a Gujarati dal featured here.
It’s just that I started using a modified version of tarladalal’s dal, and can’t stop eating it.
It’s super healthy, and very quick and easy!
Cook a cup of lentils, 2 cups of water, 2 T of peanuts, and half a grated sweet potato. I like red (masoor dal) or yellow (tooval dal) lentils for this, but you can use whatever’s available or whatever you have. All the recipes say to use a pressure cooker, but I don’t have one and it comes out just fine on the stove.
In a pot on your stove, combine the cooked lentils with water and two cups of water.
Separately, in a pan, add ghee, oil, or a combination of both, to 1/4 tsp mustard seeds ( rai / sarson). (I usually use about a tablespoon, but recipes say to use 2 tablespoons. You can cut it even more if you want.) When the seeds start to pop, add:
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 cloves (laung / lavang)
25 mm (1″) piece cinnamon (dalchini)
1 bay leaf (tejpatta)
2 small round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
If you don’t have the whole seeds, just leave them out and add powdered spices directly to the dal. (Don’t skip the curry leaves or mustard seeds, though!)
Saute until it smells roasted. Add to dal. Also add an inch of grated ginger, a chopped plum tomato (a plop of tomato sauce or tinned tomato is fine,) a dash of turmeric, a slit green chili or two, and, if you like it sweet, grated jaggery or a pinch of brown sugar. Simmer for 10-15 min. Remove from heat and add fresh squeezed lemon juice to taste.
Serve with rice and veggies, or whatever you like. You can top with fresh cilantro leaves, plain yogurt, fried onions, or sour cream.
adapted from tarladalal