### Gujarati Dal Recipe
Gujarati Dal is a charming and distinctive dish that particularly shines within the extensive collection of Indian lentil recipes. Renowned for its unique khati meeti (tangy and sweet) taste profile, this dal is a fundamental part of numerous Gujarati homes and provides a refreshing alternative to the more typical kinds. The use of jaggery or sugar is a signature of Gujarati cooking, introducing a delicate sweetness that harmonizes with the spices and tartness.
#### Ingredients
– **1 cup Toor dal (split pigeon peas)**
– **1 tablespoon oil or ghee**
– **1 teaspoon mustard seeds**
– **1 teaspoon cumin seeds**
– **1-2 green chilies, slit**
– **1 inch ginger, grated**
– **1 medium tomato, chopped**
– **1/4 teaspoon turmeric powder**
– **1/2 teaspoon red chili powder**
– **1 tablespoon jaggery or sugar (adjust to taste)**
– **1 tablespoon tamarind pulp (or 1-2 teaspoons lemon juice)**
– **Salt to taste**
– **Fresh coriander leaves for garnish**
#### Instructions
1. **Cook the Dal**: Rinse the toor dal under running water until it appears clear. In a pressure cooker, add the rinsed dal along with 3 cups of water, turmeric powder, and salt. Cook for approximately 3-4 whistles or until the dal becomes soft and mushy. If using a pot, simmer until the dal is tender, adding water as needed.
2. **Prepare the Tempering**: In another pan, heat oil or ghee over medium heat. Introduce mustard seeds and allow them to splutter. Following that, add cumin seeds, green chilies, and grated ginger. Sauté for a minute until aromatic.
3. **Add Tomatoes and Spices**: Incorporate the chopped tomatoes into the pan and cook until they become soft. Mix in the red chili powder and cook for an additional minute.
4. **Combine Dal and Tempering**: When the dal is ready, add it to the pan with the tempering. Combine thoroughly and adjust the consistency by adding water if necessary.
5. **Add Sweetness and Tang**: Mix in the jaggery or sugar and tamarind pulp (or lemon juice). Allow the dal to simmer for 5-10 minutes, permitting the flavors to fuse. Taste and adjust salt, sweetness, and tanginess according to preference.
6. **Garnish and Serve**: Remove from heat and garnish with freshly chopped coriander leaves. Serve hot with phulkas, steamed rice, or as a complement to any Gujarati meal.
#### Serving Suggestions
Gujarati Dal pairs excellently with phulkas, a style of unleavened Indian bread, and can also be relished with steamed rice. It makes for a nourishing meal when served alongside bhindi fry (okra) and a bowl of curd, in addition to slices of fresh tomato.
This recipe not only emphasizes the culinary heritage of Gujarat but also presents the versatility of dal, making it a necessary experience for anyone eager to delve into regional Indian cuisines. Savor the delightful medley of flavors that Gujarati Dal brings to your dining table!