Indian cooking challenge recipe for the month of February is an authentic Gujarati dal from the award winning cookbook Sukham Ayu, authored by the duo- Jigyasa Giri & Pratibha Jain. Thanks to Jigyasa and Prathibha for sharing the recipe for the challenge. The recipe may not fit the bill for a challenge but it surely gave an opportunity to recreate the authentic flavor at home. That's also a purpose behind this ICC, to know about the authentic, regional recipes.
Now coming to the recipe, this is a simple recipe with ingredients easily available in an Indian kitchen. I must say, from the list of the ingredients, you will not be able to guess the taste and flavor of the final dish. For this, you must try and experience yourself. I literally ate only this dal and forgot about my rice. Basically, I love spicy and tangy food. The flavor and taste won me over.
- Tuvar dal/Split red gram - ½ cup
- Turmeric powder ½ tsp
- Tamarind pulp - 2 tbspn (or dry soft kokum 4-5 pieces)
- Jaggery - 1 tspn
- Dry dates - 4,halved (I used lion dates)
- Drumstick/Muringakkai - 4-5 pieces, 2 inch length
- Yam/Chenai - 4-5 pieces, 1 inch cubes
- Groundnuts - 1 tbsp
- Green chillies - 2, slit
- Ginger -1 inch piece, chopped fine
- Coriander powder - 2 tsp
- Cumin powder - 1 tsp
- Garam masala - ¼ tsp (Used Kitchen king)
- Salt to taste
Coriander leaves to garnish
For the seasoning
- Ghee - 2 tsp
- Mustard seeds - ½ tsp
- Fenugreek seeds - ¼ tsp
- Cumin seeds - ½ tsp
- Dry red chillies - 2
- Asafoetida/Hing powder -¼ tsp
- Curry leaves 5-6
Pressure cook the dal along with yam pieces. I find yam taking a long time to cook. So pressure cooked it along with the dal. Add a pinch of turmeric and enough water to cover the dal. The dal should be cooked soft. When the pressure is released fully, remove the yam pieces and mash the dal well.
Take the mashed dal, cooked yam pieces and rest of the ingredients in a thick bottomed pan. Don't add garam masala and coriander leaves. Add a cup of water and let it simmer over low flame for 10 minutes. Take care that the dal doesn't stick to the bottom of the pan. So stir occasionally.
Heat a seasoning ladle with ghee. Add mustard seeds. When it pops, add fenugreek, followed by cumin, red chillies hing and curry leaves. Pour the seasoning into the simmering dal. Allow to boil for another 3 minutes. Remove from heat and garnish with coriander leaves.