A big pinch asafetida powder. 1- small round Red Chilli
How to Make Gujarati Dal
Pressure cook dal in 4 cups of water adding turmeric powder, salt and 1 tsp oil, up to 4 whistles.
Dal will be soft and mushy. Take off the flame, cool and mash a bit.
In another vessel, cook yam, drumstick, groundnuts and dry chopped dates with a pinch of salt and 1 cup of water till just done or pressure cook till one whistle.
Prepare a tadka by heating ghee in a skillet.
Add mustard seeds and when it starts to crackle add cumin seeds, curry leaves, cinnamon, cloves, crushed coriander seeds, asafoetida powder, round red chilli, slit green chilli, grated ginger and fry for a minute.
Add 2 cups of water, soaked kokum, turmeric powder and jaggery, dry kasoori methi and simmer for 15 mins.
Add the cooked dal and the other cooked ingredients.
Adjust salt and add lemon juice and simmer on a low flame for 20 mins.
Garnish with chopped green coriander.
Serve hot with phulka, rice and achar.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.