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.