its strange but true, that one of the most staple food of india – the humble dal is not seen much on the blog. i have very less recipes of dal
i make dal every alternate day, be it dal fry or dal tadka and these simple dal recipes never get updated by me on the blog. so i have decided that i am going to post everyday food that we make at home like dal, vegetable curries & stir fries, simple chutneys and salads (kachumber) on the blog.
i often make gujarati dal at home. it is one of the simplest and yet flavorful dal. while this is not the recipe for gujarati dal, but surati dal. I had seen this dal recipe in one of the cookbooks which i have and had bookmarked it.
what i liked was there were peanuts added to the dal. the dal is made from tuvar dal (pigeon pea lentils) and is slightly sweet & sour due to the addition of jaggery and lemon juice. the tomatoes also add a lot of flavor to the dal.
this is also a no onion and no garlic recipe. if you observe the pics, the dal has a thin consistency hence pairs very well with rice and even goes well with chapatis or rotis. so here is the comforting and healthy gujarati surati dal recipe for you.
if you are regular reader on my blog, you might have observed that i am posting everyday. i have a huge list of recipe drafts from last year and the list never seems to decrease. so i will be posting a lot of recipes.
gujarati surati dal recipe details below:
- ¾ cup tuvar dal/pigeon pea lentils
- 2 medium size tomatoes, chopped
- 1 green chili, chopped
- ¼ or ½ tsp red chili powder
- 2 tbsp unroasted raw peanuts
- 1 sprig curry leaves
- ½ inch ginger, finely chopped
- 1 or 1.5 tbsp jaggery or sugar
- ½ or 1 tbsp lemon juice
- salt as required
- ½ tsp mustard seeds
- a pinch of asafoetida
- 2 tbsp oil or ghee
- 1-2 dry red chilies
- pick and rinse the dal.
- pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
- with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
- add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
- bring the whole dal to a boil and then simmer for 3-4 minutes.
- if the consistency of the dal becomes thick, then add some water.
- switch off the flame.
- heat oil or ghee in a pan.
- add the mustard seeds and when they pop, add the asafoetida.
- lastly add the red chilies.
- fry for a few seconds but don’t burn.
- quickly pour this tempering along with the oil in the dal.
- stir and continue to simmer the dal for a couple of minutes.
- add lemon juice and stir.
- check the seasonings.
- garnish with coriander leaves.
- serve the hot dal with rotis or rice along with a side vegetable dish.
the consistency of the dal is usually thin, but you can make a medium consistency one.