Sweet and sour pigeon pea daal- specialty from Gujarat
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Lentil/Daal, Main Course, Main Dish
Cuisine: Gujarati Cuisine
Keyword: Arhar, daal, gujrati, tuvar
Servings: 4people
Author: Anjana Chaturvedi
Ingredients
3/4cupTuvar Daal/ Arhar Daal
1tbspYellow Lentil/ Moong Daaloptional
2tbsp Lemon Juice
1.5tbspPeanuts/ Moongphali
1mediumTomatochopped
2Green chiliChopped
2tspGinger/ Adrakchopped
3Dried dated/Kharik
15Curry leaves
1.5tbspJaggary/ Gur
6Kokum
1/2tspTurmeric/ Haldi
4tbsp
Fresh Coriander/ Dhaniya
1tspRed Chili Powder/ Laal Mirch
1tspCoriander powder/ Dhaniya
ToTasteSalt
Tempring/ Tadka
1tbspGhee
1tbspCooking oil
3/4tspMustard Seeds/ Rai
1/2tspCumin/ Jeera
1/4tspFenugreek Seeds/ Methidana
2Cloves/ Lavang
1Bay leaf/ Tejpatta
1/2tspCinnamon/ Daalchini
4Dried whole red chilies
1/2tspAsafoetida/ Hing
6Curry Leaves
Instructions
Wash and soak daal 2-3 times in enough water.(Moong daal is added to give smoothness to the daal)Soak daal in 2 cups of water for 20 minutes.
In the pressure cooker add the soaked daal along with the water in which it is soaked,peanuts,chopped tomatoes ,kharik and green chilies.
Now pressure cook for 3 whistles or cook till cooked completely and become soft to touch.Mash the daal well with a laddle or whisk, and deseed and chop the kharik lengthwise.
Now add around 4 cups of water,ginger and all the ingredients and spices listed .Mix and cook the daal on medium heat for 10 minutes.
Tempering-heat oil and ghee in a small pan.add mustard ,cumin and fenugreek seeds.When seeds start crackling then add all the other ingredients of tempering and saute for few seconds.
Pour the tempering over the boiling daal. Add chopped coriander and lemon juice.