Ingredients

• 2 cups - toor dal
• 12 - raw peanuts
• 1 - small tomato, chopped
• 4 pieces - dried kokum
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds (jeera)
• 1/2 tsp - methi seeds (dried fenugreek)
• 3 - cloves (lavang)
• 6 - curry leaves
• 1 tsp - ginger green chilli paste
• A pinch of asafoetida (hing)
• 1 tsp - red chilli powder
• 2 tsp - coriander powder
• Lemon juice to taste
• 3 tbsp - coriander, chopped
• Sugar or jaggery to taste
• Salt to taste

How to Make Tasty Gujarati Dal

• Take the toor dal and pressure cook up to 5 whistles with a little extra water to make it soft.
• Add the peanuts, jaggery and kokum in the cooker along with the dal.
• Now heat oil in a saucepan, add some mustard, jeera seeds, black cloves and a pinch of asafoetida.
• When the seeds start to splutter, add the cooked dal.
• Use a hand blender to make a thick soup and add water to achieve the consistency you like.
• Now add salt, sugar, lemon juice and all the dry spices.
• Add curry leaves, chopped tomatoes, green chilli-ginger paste, half the chopped coriander and bring the mixture to a boil.
• Then lower the flame, cover partially and cook for another 8-10 mins.
• Garnish with the remaining coriander leaves.
• Serve the traditional gujarati dal with hot jeera rice.