TUVAR DAL, GUJARATI STYLE
Tuvar dal is an every day Gujarati dal or lentil recipe that is usually served with plain rice and a dollop of ghee on the side.
Ingredients
- 1 cup tuvar dal split pigeon pea lentils
- 5 cups water
- ½ tsp turmeric powder
- ½ tsp fenugreek seeds
- ½ tsp musard seeds
- ¼ to ½ tsp red chilli powder
- 1 tsp coriander cumin powder
- ¼ tsp clove powder
- ½ tsp cinnamon powder
- 1 -2 dry red chilis
- ½ tsp garam masala or dal masala
- 12 to 14 peanuts
- 3 pieces kokum or 1 tbsp lemon juice
- 1 inch cinnamon stick
- 4 to 6 cloves
- 6 to 8 peppercorns
- 1 to 1½ tsp salt
- ¼ to ½ tsp chilli paste
- 1 tsp ginger paste
- 1 cup fresh tomato puree
- 2 tbsps grated jaggery gur or brown sugar
- pinch of hing asafoetida
- 1 tbsp ghee clarified butter or oil
- 1 tbsp chopped fresh coriander
INGREDIENTS FOR DAL MASALA
- 1 tbsp cardamom seeds
- 1 tsp black cumin seeds
- 1 tsp cloves
- 1 tsp peppercorns
- ¼ tsp nutmeg
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp mace powder
- 1 piece star anise
- 1 dried bay leaf
- 1 tsp ginger powder
- 2 inch cinnamon stick
Instructions
PREPARATION OF DAL MASALA
- Roast all the ingredients except the powders in a pan or frying pan over low heat till you get a pleasant aroma and find that the spices are beginning to turn brown. This takes about 4 to 5 minutes. Remember roast over low heat. Let the mixture cool. Grind in a grinder to a fine powder. Add the remaining powders and mix well. Store in an airtight jar. Can use it for other curry dishes too.
- My dal masala is made by Nunu. She mixes a million spices to make it and it has the most amazing aroma. I store it in the freezer in a jar to maintain the freshness and aroma.
PREPARATION OF TUVAR DAL
- Wash and soak tuvar dal in 2 cups of warm water for at least half an hour or more.
- Put the dal along with the water in a pressure cooker. Add ¼ tsp fenugreek seeds and turmeric powder. Cover the pressure cooker and let the lentils cook over medium heat for 3 whistles. If you don't have a pressure cooker, cook it in a pan partially covered but you may need more water and it will take longer.
- When the lentils are done, pass it through a big sieve to obtain a smooth liquid.
- In a small container put together the cloves, cinnamon, peppercorns, kokum, peanuts, dry red chilis, remaining fenugreek seeds and mustard seeds.
- In another small container put together red chilli, clove, cinnamon and the remaining turmeric powders, asafoetida, garam masala and coriander cumin powder.
- Heat the ghee in a small pan over medium heat. When it is hot add the mixture of whole spices you have kept ready in step 4.
- When the spices begin to sizzle, add the powdered spices you have kept ready in step 5. Stir for a few seconds and immediately add the ginger and chilli paste.Stir.
- Add tomato puree and mix well. Add jaggery and salt. Let the gravy cook till it becomes a bit thick.
- Take a deep pan. Put the sieved lentil mixture into it along with the remaining water. Heat the dal up under medium heat.
- When the gravy is ready, add it to the simmering dal. Let it simmer over low heat for nearly 20 to 30 minutes.
- Just before serving garnish with coriander.
- Serve hot with rice or rotli.
Notes
- Add a few pieces of peeled and cubed suran (elephant's foot yam) while simmering the dal. It tastes yummy.
- Sometimes I add lemon juice or tamarind pulp along with the kokum to get a nice tangy taste.
- Sometimes I add a tbsp of fresh grated coconut along with ginger and chili.
- Adjust the amount of spices used according to your taste.
- This dal freezes well. Make the amount you require and freeze it in small containers.
- Once thawed, do not freeze it again.