Gujarati Daal
Instructions
1. Drain soaked Toor Daal and add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.
2. Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down.
3. Open pressure cooker and switch stove back on to medium heat.
4. Add Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Kokum, Green Chilies, Tomato, Ginger and Jaggery.
5. Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency.
6. Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).
7. For the seasoning, heat Oil/Ghee in a small skillet.
8. Add Mustard Seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle for a few seconds.
10. Add Fenugreek Seeds, Whole Cloves, Cinnamon Stick, Asofoetida (Hing), Whole Dried Red Chili, and Curry Leaves. Mix briefly and add seasoning to the boiling daal.
11. Add Lemon/Lime juice and/or Dry mango powder to desired tartness.
12. Adjust sweetness (jaggery), salt or any other spices as needed.
13. Garnish with Cilantro (coriander leaves) and serve hot with plain white rice or roti.
