Gujarati Dal



Ingredients

MainSpicesSeasoningGeneric
1 cup Tur Dal1 tsp Mustard SeedsFresh DhaniaGhee
1 small Tomato
1 tsp JeeraLemon JuiceSalt
2-3 Cloves
2-3 slit Green ChilliesTamarind Paste

1/4 cup Peanuts1 tsp Grated Ginger


1 pinch Hing


1 pinch Turmeric


1 pinch Red chilli powder


1 pinch Goda Masala



1 tbsp Jaggery


Method
Pressure cook the Tur Dal and Peanuts in 4 cups of water for at least 4-5 whistles.
In a heavy bottom pan heat 1 tbsp Ghee and splutter the mustard and jeera.
Add the Green Chillies, ginger, Hing, turmeric and saute until translucent.
Add the tomatoes, red chilli powder, goda masala, jaggery, 1/4 tsp tamarind paste, salt and cook for a few minutes.
Mash the Dal with the back of a heavy spoon and pour it into the Tadka.
Bring to a boil and turn off the heat.
Garnish with fresh Dhania and a splash of lemon juice and serve.

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