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Wedding style Gujarati Dal
Course
Main Course
Cuisine
Gujarat
Keyword
Wedding style, dal, gujarati dal, tamarind, jaggery, spices, elaborate
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
soaking time
2
hours
hours
Total Time
40
minutes
minutes
Servings
6
people
Author
Rama G
Ingredients
½ cup - tur dal
3 tbsp raw peanuts
¼ cup yam cut into big pieces (suran / Chenai)
1 tomato chopped
½ tsp fenugreek seeds (methi seeds)
1 small gooseberry size tamarind / 2 kokum flowers
2 tbsp Jaggery
________________
For tempering:
1 tsp mustard seeds
2 broken red chillies
1” piece cinnamon
4 cloves
Asafoetida
1 tbsp grated ginger
___________________
Make a paste of:
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp coriander cumin powder (Dhania jeera powder)
Instructions
Pre cooking:
Soak dal for 2 hours.
Keep in a vessel along with yam, methi seeds and tomatoes. Keep the vessel in a pressure cooker with water at the bottom.
Cover the vessel with a plate and keep the peanuts in a separate vessel on the plate.
Cover the cooker and pressure cook for 5 to 6 whistles. (differs from cooker to cooker).
Once the cooker cools down, open and remove the peanuts.
Blend the dal, tomato and yam with a hand blender or in a mixer with some water. It should become a pulp.
Soak the tamarind / kokum in ½ cup water and squeeze the pulp.
Mix red chilli powder, turmeric powder and coriander cumin powder & garam masala powder in ¼ cup water.
Cooking:
Heat oil and add whole spices and let them crackle.
Mix the masala paste and sauté.
Add asafoetida and ginger and sauté further.
Add tamarind water and the peanuts.
Add the jaggery, blended dal and salt.
Add 2 cups water and allow it to boil for 15 minutes on a slow flame.
Video
[vc_video link='https://www.youtube.com/watch?v=qNkDJKSlskE']
Notes
Traditionally, tempering is done in ghee. You can do so if you wish.
Adjust the spices as per your comfort level.
You can squeeze a lime at the end after boiling if you want more tanginess
Pressure cooking time differs from cooker to cooker. Go as per your cooker. The idea is to get the dal cooked till soft.