Gujarati Wedding Dal

Please don't let this uninspired photo put you off this wonderful dal, we are really lacking in bowls and thus our photography is not the stuff of gourmet sites.  However, if you are looking for very tasty dish with the bonus of crunchy peanuts, do try this one.

The name of the dal is Laggani and it is traditionally served at Gujarati weddings, we would certainly consider having it at ours.

 

Gujurati Dal

1 1/2 cups toor dal or yellow split peas
1 tsp grated fresh ginger
2/3 tsp chili powder
1/3 tsp turmeric
1/2 tsp asafoetida
8 to 10 curry leaves if available

1 tsp salt or to taste


1 tsp cumin
1 tbsp coriander powder
2 green chillies
1 small tomato, finely chopped
1 tsp tamarind paste
3 tbs jaggery
1 tsp amchoor powder
1/4 cup peanuts, chopped

For the tempering:

1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/3 tsp fenugreek seeds
3 to 4 curry leaves
2 dried dried red chillies
1 stick cinnamon

1. Soak the toor dal or yellow split peas overnight or for at least 1 hour.  Drain, put into heavy bottom saucepan and cover with 3/4 cup of water, bring to a boil for 45 minutes, stirring a lot at the last 15 minutes.  Mash the dal completely, you can use a wire wisk.
2. Add around 3 cups of water, or to your liking.
3. Add the fresh ginger, chili powder, turmeric, asafoetida, curry leaves, salt, cumin, coriander, chopped green chillies and tomato.  Bring to a boil and simmer for 10 to 15 minutes.
4. Add the amchoor powder, jaggery, chopped peanuts and tamarind paste and boil for another 15 minutes.  Add water if it is too thick.

Tempering:

1. Heat the oil in a heavy skillet or saute pan, add in the cumin and mustard seeds, when the mustard seeds pop, add the funugreek seeds and curry leaves, red chilies, cinnamon, heat for about 1 minute but do not let the fenugreek burn, add to the dal mixture.
2. Serve hot garnished with coriander.