Gujaratidal

INGREDIENTS

Tur dal - 1/2 cup (kandi pappu/split pigeon peas)

Peanuts - fistful, raw

Tomato - 1, medium, finely chopped

Jaggery - 1 tbsp to 1 1/2 tbsps, grated

Green chilis - 2, slit

Ginger - 1", finely minced

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Lemon juice - 1 to 1 1/2 tbsps or 1/2 tsp amchur powder or 2 pieces of dried kokum or 3/4 tbsp tamarind paste

Salt to taste

Fresh coriander leaves to garnish

For poppy/tempering/tadka:

Oil - 1 tbsp OR ghee

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp (methi/menthulu)

Asafoetida - 1/4 tsp

Dry red chilis - 1 or 2, tear, de-seed

Cinnamon stick - 1"

Bay leaf - 1

Curry leaves - 1 sprig

Instructions

1. Pick and rinse the dal
2. Pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
3. With a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
4. Add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
5. Bring the whole dal to a boil and then simmer for 3-4 minutes.
6. If the consistency of the dal becomes thick, then add some water.
7. Switch off the flame.
8. Heat oil or ghee in a pan.
9. Add the mustard seeds and when they pop, add the asafoetida.
10. Lastly add the red chilies.
11. Fry for a few seconds but don’t burn.
12. Quickly pour this tempering along with the oil in the dal.
13. Stir and continue to simmer the dal for a couple of minutes.
14. Add lemon juice and stir.
15. Check the seasonings.
16. Garnish surati dal with coriander leaves.
17. Serve the hot surati dal with rotis or rice along with a side vegetable dish.

                                                                                                        Alejandro Gordo