Gujarati Daal

Photo by: Sanjana Modha

Gujarati Daal

Food Ingredients:
1 1/2 cups oily split pigeon peas (toor or tuver daal) 6 cups water 2 green chillies, minced 1 tablespoon ginger, minced 2 tablespoons tomato puree 1 teaspoon turmeric 2 tablespoons sugar (or to taste) 2 tablespoons lemon juice (or to taste) salt to taste To Temper: 1 1/2 tablespoons ghee or oil 1/2 teaspoon mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon asafoetida 6 curry leaves 10 peanuts 10 cashew nuts 2 star anise 3 cloves 1 stick cinnamon

Recipe preparation:
1 Pressure cook the split pigeon peas with 6 cups of water until liquid. Sieve the mixture into a large bowl. 2 Mix in the chillies, ginger, tomato puree, turmeric, sugar, lemon juice and salt. 3 Heat the ghee or oil in a wide pan and add the mustard seeds (wait for them to pop!) Add the cumin seeds, asafoetida, curry leaves, peanuts, cashew nuts, star anise, cloves and cinnamon. 4 Add the daal mixture and boil for ten to fifteen minutes, Taste (remember to find a perfect balance of hot, sweet and sour); if you need to add any more chilli, sugar or lemon then do so according to your taste.

Recipe source: Foodista recipe