RECIPE
Gujarati sweet & spicy dal with chillies & peanuts
Maunika Gowardhan
SERVES 4
• 1 heaped tbsp skinless raw peanuts
• 200g toor dal ( split yellow pigeon peas )
• 120g tomatoes , roughly chopped
• 1 tsp ground turmeric
• 3 tbsp ghee
• 1 tsp black mustard seeds
• pinch of asafoetida
• 2 dried Kashmiri chillies or any dried mild chillies
• 7 – 8 curry leaves
• 1 tsp Kashmiri chilli powder or mild chilli powder
• 2 tbsp ground jaggery or brown sugar
• 1 lemon , juiced
• handful coriander , chopped , to serve
• roti or rice , to serve
1 . Put the peanuts in a bowl , cover with hot water and leave to soak while you cook the dal . 2 . Put the dal , 1.2 litres water , tomatoes and turmeric in a large saucepan over a medium heat . Bring to the boil then reduce the heat to low and simmer for 1 hr 15 mins until the dal is thick and soft , stirring a few times as it cooks to make sure it ’ s not sticking to the pan . Turn off the heat and mash with a potato masher , or use a stick blender to coarsely crush the dal and thicken it slightly . Set aside . 3 . Heat the ghee in a frying pan over a medium heat . Add the mustard seeds and asafoetida then fry for a few seconds until they sputter . Add the dried chillies and stir well . Turn off the heat and quickly stir in the curry leaves and chilli powder . Pour this mixture over the warm dal and stir well . Drain the peanuts . 4 . Put the dal back over a low heat , then add the peanuts and jaggery . Season to taste . Simmer for 5 mins until the jaggery has dissolved , stirring to make sure the dal doesn ’ t stick to the bottom of the pan . 5 . Turn off the heat , add the lemon juice and finish with coriander . Best served in a Gujarati thali with roti or rice .
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