Gujarathi Dal from Sukham Ayu; for ICC
The Indian Cooking Challenge for January, was to make the delicious Gujarati Dal from Sukham Ayu - an award winning Ayurvedic cook book by Pratiba Jain & Jigyasa Giri.
It got made in a jiffy. And it was very tasty. We were quite hungry and did not have the time or energy to make Roti / Rice. So, we had it with Wheat Dosa; and it was yum.
Tur Dal - 1/2 cup
Turmeric Powder - 1/4 tsp
Yam - 8-10 small flat pieces
Grated Ginger - 3/4 tsp
Drumstick - 2,
Groundnuts (Raw) - 1/4 cup
Dhania Powder - 1 tsp
Jeera Powder - 1/2 tsp
Tamarind Concentrate - 1 to 2 tsp
Jaggery - 1 tsp
Green Chilli - 4, slit
Salt to taste
Garam masala - 1/4 tsp
Corrianne leaves - for garnishing
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 3
Curry leaves - a few
Soak dal in 2 cups of water for about half an hour.
Pressure cook with 1 cup water, turmeric powder and oil for 2 whistles and then 3 minutes on slow flame. Remove from heat. Open after the pressure drops.
Add all the other ingredients except garam masala and coriander leaves.
Add about 1 cup water and cook on slow flame for (20 minutes), stirring occasionally until the vegetables are cooked.
Heat ghee in a small kadai. Add the seasoning ingredients.
Add seasoning to the dal and simmer for five minutes.
Sprinkle garam masala.
Garnish with finely chopped coriander leaves.