This is a traditional and a healthy lentil preparation in Gujarati style with wheat flour dumplings in it. It is also a common delicacy found in many of the Gujarati household.
It is mildly spiced and a sweet-n-sour preparation, that tastes absolutely divine with the tempering of asafoetida, curry leaves and other spices in ghee. It can be had on its own or paired with rice for a complete wholesome meal.
- 1/2 cup tuvar dal (split pigeon pea lentil)
- 3/4 cup atta, (wheat flour)
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1/2 tsp. ajwain (carrom seeds)
- 2 tbsp. peanuts
- 1 tsp. sugar
- 1 tsp. tamarind paste
- 1 tbsp. oil
- 1 tsp. ghee (clarified butter)
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 2 whole dry red chilies
- few curry leaves
- pinch of asafoetida
- 1 tsp. coriander leaves, chopped
Pressure cook the dal in 1 cup water till soft. Knead the flour with salt, ajwain, 1/2 tsp. chili powder, 1/2 tsp. turmeric powder and oil into a stiff dough. Keep aside.
Take a pan and mix together the boiled dal, salt, rest of the chili and turmeric powder, sugar, tamarind paste and peanuts and simmer for 2-3 minutes on low flame after it comes to a boil.
Meanwhile, form equal portions of the prepared dough and roll out each one into a circle. Cut strips and add to the boiling dal. At this point more water can be added if the gravy becomes thick. (the whole preparation should be semi liquid). Cook further for 5-6 minutes. Keep aside.
Heat ghee in a pan and temper with mustard seeds, cumin seeds, whole red chilies, curry leaves and asafoetida. Add to the boiled dal and simmer for a minute or two. Serve, hot garnished with coriander leaves.