{"id":435,"date":"2012-02-26T17:41:44","date_gmt":"2012-02-27T01:41:44","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=435"},"modified":"2015-02-18T13:50:52","modified_gmt":"2015-02-18T21:50:52","slug":"gujarati-dal","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/gujarati-dal\/","title":{"rendered":"Gujarati Dal"},"content":{"rendered":"
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I had this dal the first time I went to India to meet my then boyfriend’s family. At the time I wasn\u2019t a huge fan because of the sweetness, but for some reason, now I love it! When his mom came to the US the next time, I had her show me how to make it. So anyhow, I decided to make this today at the same time as starting this blog and oh my. I set the tadka pan on fire because I wasn\u2019t paying enough attention (I was trying to take pictures of our spices at the same time), then I threw it into the dal without thinking, and then I had to strain off the burnt stuff and re-do the tadka! Anyhow, it ended up coming out good!<\/p>\n

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1 cup toor dal
\nA few pieces of kokum (you should be able to substitute tamarind, but I have never tried this)
\n2-3 tablespoons of jaggery
\nSalt
\nChopped cilantro
\n1 teaspoon oil
\n\u00bd teaspoon mustard seeds
\n\u00bd teaspoon jeera (cumin)
\n4 cloves
\n1-2 little pieces of cinnamon bark
\n4 fenugreek seeds
\nPinch of hing (asafoetida)<\/p>\n

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  1. Pressure cook the toor dal with 5 cups of water. After the first whistle, turn it down to medium and let cook for about 10 minutes.<\/li>\n
  2. Blend the dal with an immersion blender<\/a>\"\".<\/li>\n
  3. Soak the kokum \u2013 I generally put the kokum in a little bowl and microwave for a minute or so \u2013 and then add the juice to the dal.<\/li>\n
  4. Add jaggery, salt, and cilantro.<\/li>\n
  5. For the tadka, heat oil in a little pan and fry mustard seeds, jeera, cloves, cinnamon, fenugreek and hing (add hing right at the last) and add to dal.<\/li>\n
  6. Stir and cook for 10-15 minutes to let the flavors meld.<\/li>\n<\/ol>\n

    A couple of notes about this recipe:<\/p>\n