118. Gujarati Dal

Name: 118. Gujarati Dal
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Asian, Indian
Ingredients: 400g Toor Dal, rinsed thoroughly, any stones picked out; 400g potato, peeled and diced into smallish pieces; 1 tbsp ghee; 2 tbsp gujarati masala; 1 tsp salt; 2 tbsp jaggery; 1.5 litres water; 50g peanuts; 3 tbsp ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp fenugreek seeds; 1 inch stick cinnamon; 8 curry leaves; 2 dried chillies; Small bunch coriander, finely chopped; Juice of half a lemon

3 steps

Prep:5minCook:1h

You can of course make this easily vegan by swapping out the ghee for vegetable oil.

Updated at: Tue, 24 Oct 2023 08:46:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories442.8 kcal (22%)

Total Fat22.3 g (32%)

Carbs49.7 g (19%)

Sugars11.1 g (12%)

Protein13.3 g (27%)

Sodium658 mg (33%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

In a large pot, bring all of the initial ingredients except the peanuts to the boil slowly. Place the peanuts in a small heatproof bowl on top of the dal and potatoes and simmer for around 50 minutes, or until the dal is tender. Use a stick blender to break down the potatoes and lentils, so that it’s smooth-ish, but not completely smooth. This will have thickened the dal significantly, so add another 400ml of water and stir through. Add the peanuts back in. Simmer gently.

Step 2

While that’s simmering, heat the ghee for the tempered spices. When the ghee is hot, add the whole spices and chillies, be careful as it will definitely spit oil. When the spitting settles down, it’s ready to pour over the dal. I like to pour it over a small sieve to catch the whole spices, so that your guests won’t accidentally eat hard seeds when they eat your dal. I usually add the cinnamon stick and the chillies to the dal, because they’re obvious and add to the charm.

Step 3

Stir that all thoroughly through and turn off the heat. Adjust the consistency with water if needed, you want it to be quite soupy, not too thick. Add the lemon juice, stir through and taste for flavour balance, seasoning further if you need to. Stir through the chopped coriander at the very end. Serve with your favourite roti, paratha, or rice.