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Gujarati DalGujarati dal is not rich in calories. This preparation is not very spicy and easy in digestion. You can increase the quantity of chilies to make it spicy. Ingredients you will require : Split red gram (arhar dal) : . . . . . . 1 cup Cumin seed (jeera) : . . . . . 3/4 tea spoon Mustard seed (raai) : . . . . . . 1 tea spoon Turmeric powder (haldi) : . . 1/2 tea spoon Coriander powder (dhania) : 1 table spoon Green chili (hari mirchi) : . . . . . . . 2 to 3 Cloves (laung) : . . . . . . . . . . . . . . 2 to 3 Cinnamon stick (dalchini) : . . . . . 1 inch Curry leaves (kadi patta) : . . . . . 8 to 10 Asafoetida (hing) : . . . . . . 1/4 tea spoon Tamarind water (imli) : . . . . . . . 1/3 cup Butter or ghee : . . . . . . . 1 table spoon Sugar (shakkar) : . . . . . . 1 table spoon Salt (namak) to taste Coriander leaves (hara dhania patti) Method of making Gujarati Dal:
Soak split red gram in water for an hour. Add turmeric powder and salt and cook in a pressure cooker for eight to ten minutes. Heat butter or ghee in vagharia (a small pan) and put cumin seed and mustard seed. Fry for a minute or till mustard seed crackles and then add coriander powder, finely chopped green chilies, cloves, cinnamon, asafoetida and curry leaves. Fry for a minute and then add this temper in cooked dal. Add tamarind water and sugar and cook on slow flame for five minutes. Garnish gujrati dal with coriander leaves. You will also like this recipe - Dal Fry Return back to Home Page from Gujarati dal
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