Gujarathi Dhal for ICC

For this month's ICC Srivalli selected authentic Gujarathi dhal from the cook book Sukham Ayu. This dhal is very easy to prepare and went well with rice. The recipe called for drumstick. As we dont' get drumstick now, I just substituted it with potato. It tastes just like the south Indian sambar minus the sambar powder. 

Ingredients:

Toor Dhal-1/2cup

Turmeric powder-1/2tsp

Thick Tamarind extract-1/4cup

Jaggery-1tsp

Yam- 4-5 1"cubes

Potato-1 cut into the size of yam pieces

Ground nuts-1tbs

Green Chilly-2

Ginger-1small piece chopped finely

Coriander powder-2tbs

Cumin Powder-1tbs

Garam Masala-1/4tsp

Powdered Rock Salt-to taste

Tempering:

Cow's Ghee-2tsp

Mustard Seeds-1/2 tsp

Fenugreek seeds-1/4tsp

Cumin seeds-1/2tsp

Red chilly-2

Hing-1/4tsp

Curry Leaves-5-6

Coriander leaves for Garnish

Procedure:

1. Pressure cook dhal with 2cups of water and turmeric powder till mushy.

2. Add the vegetables, coriander powder, cumin powder, rock salt, groundnuts,tamarind extract, slit green chillies, ginger and jaggery with 1 cup of water.

3. Let it cook on low flame until the vegetables are done.

4. Heat ghee and add the tempering ingredients. When splutters add it to the cooked dhal.

5. Garnish with coriandr leaves and garam masal sprinkled on top.

6. Relish with rice or rotis.

Please check my other post today: Badusha