Gujarathi dhal (no onion no garlic)
Enjoying vacation at my native place ,my moms house ,Bellary. Made this no onion no garlic gujrati dal to go with plain parathas. Feeling happy to have cooked for a bigger crowd today. Everyone relished it and I enjoyed cooking. The advantage of more people being together is that the work load is shared.I prepared the dal and my sister prepared parathas. I must say yummy parathas 😋.Had a wonderful lunch combo with very ltitle strain.
Here goes the recipe.
This recipe serves 4
Ingredients :
Tuvar dal/pegion peas- 1 1/2 cups
Tomatoes - 5 medium
Ginger- 1 " piece grated
Green chillies- 5 chopped finely
Curry leaves- 1 spring
kokum juice or kokum- 2 tbsp( I did not add)
Turmeric pwd- 1/2 tsp
Red chilly pwd- 1 tsp
Dhaniya jeera pwd- 1 tsp.
Juice of 1 lemon
Jaggery- 1 tsp
Coriander-2 tbsp finely chopped
For seasoning:
Mustard seeds- 1/2 tsp
asafoetida- a generous pinch
Dry red chillies- 2 nos
Oil- 1 tsp
Ghee- 1tsp
Procedure:
Pressure cook the tuvar dal and tomatoes in a pressure cooker until mushy.
Once the pressure goes off mash the dal and tomatoes using a whisk.Add ginger ,curry leaves,turmeric pwd, red chilly pwd, kokum if using, dhaniya jeera pwd , chopped green chillies and jaggery. Add water if the dal mixture is thick. Let the mixture boil on low med flame for 10 to 15 mins or until it is thick.
Heat a wok, add a tsp of oil and ghee and once hot add mustard seeds once it splutters add asafoetida and red chiilies. Add this seasoning to the dal and simmer it for 5 mins.squeeze in the lemon juice and ads chopped coriander. Switch off the stove and serve hot with parathas or steaming hot rice.
Enjoying vacation at my native place ,my moms house ,Bellary. Made this no onion no garlic gujrati dal to go with plain parathas. Feeling happy to have cooked for a bigger crowd today. Everyone relished it and I enjoyed cooking. The advantage of more people being together is that the work load is shared.I prepared the dal and my sister prepared parathas. I must say yummy parathas 😋.Had a wonderful lunch combo with very ltitle strain.
Here goes the recipe.
This recipe serves 4
Ingredients :
Tuvar dal/pegion peas- 1 1/2 cups
Tomatoes - 5 medium
Ginger- 1 " piece grated
Green chillies- 5 chopped finely
Curry leaves- 1 spring
kokum juice or kokum- 2 tbsp( I did not add)
Turmeric pwd- 1/2 tsp
Red chilly pwd- 1 tsp
Dhaniya jeera pwd- 1 tsp.
Juice of 1 lemon
Jaggery- 1 tsp
Coriander-2 tbsp finely chopped
For seasoning:
Mustard seeds- 1/2 tsp
asafoetida- a generous pinch
Dry red chillies- 2 nos
Oil- 1 tsp
Ghee- 1tsp
Pressure cook the tuvar dal and tomatoes in a pressure cooker until mushy.
Once the pressure goes off mash the dal and tomatoes using a whisk.Add ginger ,curry leaves,turmeric pwd, red chilly pwd, kokum if using, dhaniya jeera pwd , chopped green chillies and jaggery. Add water if the dal mixture is thick. Let the mixture boil on low med flame for 10 to 15 mins or until it is thick.
Heat a wok, add a tsp of oil and ghee and once hot add mustard seeds once it splutters add asafoetida and red chiilies. Add this seasoning to the dal and simmer it for 5 mins.squeeze in the lemon juice and ads chopped coriander. Switch off the stove and serve hot with parathas or steaming hot rice.
Note:
I recommend adding kokum as it gives nice flavour to dal. I did not add as it was not available here.soak about 5 pieces of kokum in warm water and squeeze out the juice .
I have used very less spices and the dal was bland, you can add more green chillies and red chilly powder if you prefer spicy dal.
You can add more jaggery if you like sweet dal.
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