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Wednesday 8 October 2014

Gujarati Tuvar Dal (Split Pigeon Pea Lentil)

         This is a sweet, tangy and a yummy Tuvar dal in a Gujarati style. This is a common dal prepared in most of the Gujarati household. Yam and peanuts are added to it to give a very different flavour. Healthy and wholesome, this dish can be had either with rice or chapattis.

  • 1/2 cup tuvar dal (split pigeon pea lentil)
  • 1 tomato, chopped
  • 2 tbsp. peanuts
  • 1/2 cup yam (suran), chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, slit
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. fenugreek seeds
  • 2 bay leaves
  • 1" cinnamon stick
  • 3 cloves
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 2 dry red chilies
  • 1/2 tsp. tamarind paste
  • 1 tsp. sugar
  • 1 tsp. lemon juice
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • salt to taste
  • 2 tbsp. oil
  • 1 tbsp. ghee (clarified butter)
  • 1 tbsp. coriander leavers, chopped

          Pressure cook the dal in 2 cups water for 3-4 whistles. When cool, blend and keep aside. Pressure cook the yam and peanuts in one cup water for two whistles. Drain when cool and keep aside.

          Heat oil and ghee in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaves, red chilies and asafoetida.

          After it stops spluttering, add 1 cup water, salt, sugar, turmeric powder, red chili powder, tamarind paste, tomatoes, lemon juice, ginger and green chilies.

          Bring it to a boil and simmer for 4-5 minutes on med. flame. Add the boiled dal, boiled yam and peanuts and simmer further for 3-4 minutes on low flame. Serve hot, garnished with coriander leaves.

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