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Wednesday, February 15, 2012

Gujarati Daal

Indian Vegetarian Main Course Special
Gujarati Cuisine
Gujarati Daal
Serves 2

Ingredients:
Toor Dal- 1 Cup Soaked & Boiled with Salt
Ginger- Crushed/Chopped
Green Chillies- Slit
Jaggery-
Kokum-
Fresh Coriander Leaves-
Potato- Boiled & Chopped
Peanut-
Salt-

For Tempering:
Ghee-
Bay leaf-
Cumin Seeds-
Rai-
Cassia-
Cloves-
Fenugreek Seeds-
Mini Dried Red Chillies-
Kasuri Methi-
Curry Leaves-
Ripe Tomato- 1, Finely Chopped
Sugar-
Salt-
Turmeric Powder (Haldi)-
Coriander Powder-
Lime Juice-
Fresh Coriander Leaves- Finely Chopped

Method:
Add Dal in a Pan (Kadhai), Add Water
Add Ginger, Green Chillies, Jaggery, Kokum, Fresh Coriander Leaves, Peanuts, Potatoes, Salt, Stir, cover & let it Simmer
For Tempering:
Add Ghee, Bay leaf, Cumin Seeds, Rai, Cassia, Cloves, Fenugreek Seeds, Mini Dried Red Chillies, Kasuri Methi, Curry Leaves, Stir Gently
Add Ripe Tomato, Add Sugar to Caramelize & Balance Flavour, Salt, Haldi, Coriander Powder
Cover & Cook till Tomatoes are done
Deglaze the Tadka Pan with the Dal Mixture & Add it back to the Dal
Add Lime Juice, Coriander Leaves & Serve Hot with Phulka, Rice & any Gujarati Dry Vegetable Preparation!

Tips:
The Technique of keeping the Greens Crisp, Cooking Pulses, Stir Frying, Tempering & Amalgamation of Flavours



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