Gujarati Dal
Khatti Meethi Gujarati Dal takes you back to Gujarat, bringing back tangy, sweet, and mildly spicy memories. This soupy dal is best enjoyed with rice. Dal is tempered with many whole spices like cinnamon, cloves, cumin seeds, mustard seeds, and flavored with ginger, jaggery, pickle masala, and tomato puree. Make Gujarati Dal often in your kitchen and master cooking it. Tips: grate tomatoes using the manual grater and omit the skin of the tomatoes. Let the dal cook for 5 whistles in the pressure cooker. Add 2 cups or more water to the dal. Mix all the masala into the tomato pulp. Add all the masala mixture to the dal and let it boil. What is unique about this recipe is the use of the star ingredient: athana no masalo. Count this recipe in your recipe collection; I am sure you will adore it too.
Ingredients
- for boiling the dal
- ½ cup tuver dal
- 1 + ½ cup water
- pinch of turmeric powder
- pinch of salt
- for the masala
- 2 vine tomatoes pulp and skin removed
- 2 tbsp finely chopped cilantro
- 1 chopped green chili
- 1 tbsp grated ginger
- 1 tbsp athana no masalo pickle masala
- 1 + ½ tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 2 + ½ tbsp jaggery
- 1 tsp salt
- for tempering
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8 curry leaves
- 3 dry Kashmiri red chili
- 1 cinnamon stick
- 3 cloves
Make Gujarati Dal in your kitchen using the best-picked recipe link below: