Gujarati Dal

A sweet, tangy, and spiced lentil curry from Gujarat, perfect with rice or roti.

Ingredients

• 1 cup split red gram lentil (toor dal)
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 tbsp sugar
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 7–8 curry leaves
• 2 cloves
• 1 piece cinnamon stick
• A pinch of asafoetida
• 1 tsp salt
• 2 green chillies
• Few coriander leaves
• 1/2 cup tamarind water
• 1 tbsp clarified butter (ghee)

Method

1. Soak the gram lentil in water for 30 minutes.
2. Cook the lentil with salt and turmeric in a pressure cooker until soft.
3. Crush the cloves and cinnamon stick.
4. Finely chop the green chillies and coriander leaves.
5. Heat ghee in a pan, add cumin seeds, mustard seeds, and asafoetida.
6. When the mustard seeds crackle, add curry leaves.
7. Add green chillies and coriander powder, and sauté briefly.
8. Stir in the crushed cloves, cinnamon, and boiled lentil.
9. Add tamarind water and sugar, then simmer for 5 minutes.
10. Garnish with coriander leaves and serve hot.