Gujarati Dal

By Kunal Kapur · 60 min

Ingredients

Instructions

1. Rinse the toor dal, then pressure-cook it with the diced suran, methi dana, peanuts, 3 cups water, ginger, green chilli and turmeric until very soft.
2. Mash the cooked dal smooth, then stir in the coriander powder, cumin powder, chilli powder, salt, gur and tomato, and simmer with the extra 2 cups water until thick and sweet-sour.
3. For the tadka, heat the ghee and add the mustard seeds, cumin, dry red chillies, cinnamon, cloves and curry leaves; when they sizzle, add the heeng and pour over the dal.
4. Finish the dal with chopped coriander and a squeeze of half a lemon.
5. For the rice, heat 3 tbsp ghee and fry the bay leaf and cumin until fragrant.
6. Add the diced potato and salt and fry briefly, then add the rice and green peas and stir well.
7. Pour in 1½ cups water, bring to a boil, then cover and cook on low until the rice is done and the water is absorbed.

Summarized from Kunal Kapur's video. Watch it for the details.

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