Gujarati Daal from Sukham Ayu- ICC

This months Indian Cooking Challenge was Gujarati Daal from Pratibha's award winning second book "Sukham Ayu ". When I first read the recipe it sounded interesting as it had four flavours in it- sweet, sour, pungent and spicy. The first 2 flavours were the main ones with the next 2 flavours as undertones....

I was ready to try and I am glad that I did as it tasted so different from the usual daal preparations but I must say the taste needs some "getting used to". It has a very distinct flavour from the rest with unique combination of ingredients.

Toor daal: 150 gms.
Drumsticks: 6-8
Groundnuts: a handful.
Green chillies [chopped]: 3.
Fresh ginger [peeled and chopped]: 1 inch piece.
Tumeric powder: 1/2 tsp

Dates: 4-5
Tamarind paste: 2 tsp.
Dhania powder [freshly ground]: 2 tsp.
Cumin powder [freshly ground]: 1 tsp.
Jaggery : 2 tsp.
Salt: to taste.

For tempering:
Mustard seeds and cumin seeds: each 1/2 tsp.
Fenugreek seeds and asafoetida powder: each 1/4 tsp.
Red chillies: 3-4
Curry leaves: 1 sprig.
Cow's ghee: 2 tsp.

For garnishing:
Garam masala: 1/2 tsp.
Coriander leaves: few.

1.Wash and soak the dhal for 20 mins. Pressure cook the daal for 2-3 whistles with 2 cups of water along with the tumeric, drumsticks, ginger, groundnuts and chillies.
2.When the pressure settles down, open the lid and place the cooker on medium flame.
3.Add the tamarind paste, chopped dates, dhania and cumin powder and simmer for 8-10 mins. Add 1/2 cup of water if the daal is too thick.

4.Temper the ingredients given [except asafoetida] and add to the cooked daal at the end of 10 mins.
5.Add the jaggery and salt and simmer for 2 mins. Remove from flame and add the asafoetida. Mix well.
6.Garnish with garam masala and coriander leaves.

Serve with rice, poriyal and appalams.

Note: I used pitted dates which became very mushy at the end. So add the dates during the last stages of cooking [probably 5 mins before removing from flame].
          I used frozen drumsticks and I wanted all the flavours to blend well. That is why I pressure cooked the first six ingredients together.
         The dhania and cumin powder was freshly prepared which changed the whole flavour of the dish.
         I usually add the asafoetida last as the flavour is retained that way. Adding the jaggery in the end wonderfully rounded off the dish.
         I couldn't get hold of yams- will try to include when I prepare the dish next time.

Enjoy......

Scribbled by Reva.