Ingredients
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2 cups yellow Split Peas
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1 cup Water
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¼ cup Peanuts
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1 cm Ginger
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1 tsp Coriander
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3-4 Kokum
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2 tsp Jaggery
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Salt
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For the Tempering
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3 Cloves
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1 cm Cinnamon
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6 Curry Leaves
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1 tsp Mustard Seeds
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2 Tbsp Oil
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Pinch of Hing
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½ tsp Turmeric
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½ tsp Cayenne Pepper
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Coriander
Directions
Gujrath means colorful BandhaNi art and Dandiya Raas. This daal perfectly captures the playful, vibrant spirit of this Western Indian state on the Arabian Sea coast.
Steps
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1
Done
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Soak peanuts for 3-4 hours and cook separately or along with the daal. |
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2
Done
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Cook about a cup of toor daal with turmeric in a pressure cooker. |
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3
Done
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Alternatively, use the stove top method. This cooked daal forms the base of the recipe. |
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4
Done
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Heat oil in a kadai or wok. |
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5
Done
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Add the mustard and cumin seeds and let them pop. Immediately add cloves and cinnamon and Asafetida, turmeric and cayenne pepper. |
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6
Done
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Add the cooked daal/peanuts and mix well. |
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7
Done
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Add water to get required consistency. Now season with coriander-cumin powder, cayenne pepper, salt and sugar and kokum. |
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8
Done
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Bring to a boil and simmer for 15-20 minutes until all flavors combine. |
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9
Done
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Taste and add sugar or lemon to get desired sweet/sour flavor. |
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10
Done
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Serve hot as part of an Indian meal, with rice or roti, or just as a soup. |
