TUVER DAL / YELLOW LENTIL SOUP
Sometimes simple food makes the most impact. I have grown up eating dal with every lunch meal. Full of healthy proteins and easy to make this has been my go to lentil recipe. I have been asked from my American friends to share my recipes for dal so here it is.
Also, if you think that Gujarati dal is very sweet and there's no other taste to it- then my friend- let me open your mind. Gujarati dal is a balance of all the taste buds- the sweetness of Jaggery, the bitterness of Fenugreek/Methi seeds, Sourness of lemon and saltiness of salt makes it a perfectly balanced meal. You can have it as a soup or mix it with rice to make a complete meal.
The recipe for Gujarati dal is very unique as it is a combination of sweet, sour and spicy taste. I love to add boiled peanuts in my dal which adds the crunchy taste and earthiness of peanuts to the dal. You can totally omit peanuts if you are allergic.
INGREDIENTS
for pressure cooking:
▢½ cup toor dal/yellow lentils (soaked 30 minutes)
▢½ tomato (finely chopped)
▢1 tbsp lemon juice or tamarind paste
▢¼ tsp turmeric
▢½ tsp kashmiri red chilli powder
▢½ tsp roasted coriander powder
▢½ tsp roasted cumin powder
▢¼ tsp garam masala (optional)
▢1 chilli (slit)
▢1 tsp ginger paste/ 1 tsp crushed/chopped ginger
▢1 tsp salt
▢1 tsp jaggery / gud/ sugar- optional (I love my Gujarati Dal slightly sweet and sour)
▢1 tsp oil
▢2 cup water
▢2 tbsp peanuts
other ingredients:
▢1½ cup water
▢2 tbsp coriander/cilantro (finely chopped)
for tempering:
▢1 tsp ghee / clarified butter
▢1 tsp mustard
▢½ tsp cumin / jeera
▢¼ tsp methi / fenugreek seeds
▢2 dried red chilli- optional
▢few curry leaves- optional
INSTRUCTIONS
In a pressure cooker take ingredients listed for pressure cooking and pressure cook for 5 whistles.
Alternatively, you can boil the lentils along with peanuts for 20-30 minutes or until the lentils are mushy.
Once boiling is done. Whisk the dal until it turns creamy and smooth; add 1½ cup water or as required; mix well adjusting consistency as you prefer.
Simmer for 5 minutes, or until the flavors are well absorbed.
Prepare the tempering and pour over dal. Taste for salt and lemon. Adjust accordingly.
Garnish with cilantro and serve with rice.