Thursday, February 27, 2014

Gujarathi Dhal

"A house is not a home unless it contains food and fire for the mind as well as the body "- Benjamin Franklin.

Today, I'm bringing  a simple but interesting preparation of dhal to go along with rice and roti. Isn't it interesting that same ingredients but different approach can make a big impact on taste?

If you have visited your friends house or you went on a trip to new places you can  understand what I mean here.From house to house , state to state the approach and preparation changes, giving us countless recipes to enjoy.

Coming back to the recipe, here the main ingredient is our humble toor dhal but the rest of the ingredients slightly differ from usual south indian ingredients.The aroma from ginger and green chillies and nutty bite from peanuts and tanginess from lemon juice elevates the dhal to a completely next level.

Lets look at the recipe now.


Toor Dhal / pigeon pea                   1/2 cup
Turmeric powder                            1/2 tsp
Red chilli Powder                            1/2 tsp
Coriander powder                           1/8 tsp (optional)
Tomatoes                                        3 small (finely chopped)
Green chillies                                   2
Ginger                                              1 inch
Salt                                                  to taste
Lemon juice                                     1 1/2 tsp
Coriander leaves/cilantro                  few
Raw peanuts                                    2 tbsp
Jaggery                                            1/8 tsp (optional)

To temper

Ghee  / clarified butter                      1 tsp
Mustard seeds                                  1/2 tsp
Cumin                                               1/4 tsp
Cloves                                              2
Cinnamon                                         1 inch piece


  1. Soak peanuts for 5 hours and cook until tender.
  2. Pressure cook toor dhal with 1/4 tsp turmeric and enough water.
  3. Heat a deep pan with ghee and add the tempering ingredients in the listed order.
  4. Add tomatoes with turmeric(1/4 tsp), chilli powder,coriander powder and salt and saute until they turn completely pulpy.
  5. Coarsely crush ginger and green chillies and add it to tomato pulp.
  6. Add cooked and mashed toor dhal along with boiled peanuts.
  7. Let it boil for 5 to 10 minutes in a very low heat.
  8. Check the consistency and adjust salt now. If adding jaggery,add it .
  9. Turn off the heat and add lemon juice.
  10. Garnish with fresh coriander leaves.
 Enjoy this over a bed of steaming rice and some ghee or with a fresh and hot roti.

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