½ Cup Arhar or Toor Dal
2 Tsp Coriander Powder
½ Tsp Red Chili Powder
½ Tsp Turmeric
¼ Tsp Garam Masala
4 Tsp Brown Sugar/Shredded Jaggery (Gud)
Salt to Taste
½ Tsp Shredded Ginger
3 Dried Kokam Halves (or 1 Tsp Tamarind Paste)
2 Tbsp Raw Whole Peanut
2 Tbsp Oil
½ Tsp Fenugreek Seeds
3 Dried Whole Red Chilies
2-3 Small Pieces of Cinnamon Bark
Pinch of Asafetida
- Pressure Cooker Dal with 1 ½ Cup of water to 2-3 whistles.
- In a bowl gather dry masalas: Coriander Powder, Turmeric, Red Chili Powder, Garam Masala, Salt and Brown Sugar.
- Once Dal is cooked, Add dry Masala mix and Ginger. Using Hand blander, or whisk, mix everything together.
- Add Kokam, peanuts and 2 cups of water.
- If you don’t have Kokam, substitute 1 tsp or to taste of Tamarind paste.
- Return it to high flam and let it simmer.
- In ad small Sauce Pan or kadhai, heat oil for tempering/Tadka.
- Once oil is hot enough, add Fenugreek Seed.
- When Fenugreek Seeds turn red, add Mustard Seed, Asafetida, Whole Chilies, Cloves, and Cinnamon. Reduce heat Keep a dish for cover, as Cloves tend to pop with in hot oil.
- After about 30 seconds, pour Tempering/Tadka over Dal, and let it simmer for 20 minutes or until ¼ -1/3 portion is reduced.
- As the Dal simmers, sourness from kokam will be extracted and will balance out with sweetness. You can reduce the amount of sweetness to your taste or omit it all together. Adjust it to your liking. I like it sweet and sour. That is what Gujarati Dal is known for!!
- Taste for spices and seasoning, and adjust as necessary.
- Garnish with fresh Coriander leaves and Serve.
Sever Hot with Steamed Rice and a side of Pappad!