Gujarati Dal

How to Prepare

1. Rinse 5 cups of toor dal thoroughly until the water runs clear.
2. In a pressure cooker, add the rinsed dal
3. 15 cups of water
4. 5 tsp turmeric powder, and 5 tsp salt. Cook for 3 whistles or until the dal is soft.
5. Once the pressure releases, mash the dal to a smooth consistency using a ladle or whisk.
6. In a large pot, transfer the cooked dal and add 10 cups of water to adjust the consistency. Bring it to a simmer.
7. Add 5 tbsp jaggery
8. 5 tsp kokum extract (or tamarind paste), and 2.5 tsp red chili powder. Mix well and let it simmer for 10 minutes.
9. In a small pan, heat 5 tbsp ghee. Add 2.5 tsp mustard seeds
10. 5 tsp cumin seeds
11. 5 dried red chilies
12. 5 tsp asafoetida, and 20 curry leaves. Let them splutter.
13. Add the tempering to the simmering dal and mix well. Let it cook for another 5 minutes.
14. Garnish with 1.25 cups of chopped coriander leaves and serve hot with rice or roti.