Gujarati Dal

Dassana Amit also calls Gujarati Dal “Khatti Meethi Dal,” describing its mild sweet–sour taste and medium-thin consistency. Her selected preparation uses split, husked pigeon peas.

The rinsed lentils are pressure-cooked and mashed thoroughly. An own ginger–green-chili paste joins turmeric, ground coriander and cumin, red chili powder, selected tomato, jaggery, salt and dried kokum.

Separate water loosens the seasoned lentils before simmering. In this selected version, jaggery supplies sweetness and kokum supplies sourness.

Mustard and cumin seeds crackle in oil, followed by dried red chilies, cloves, cinnamon, curry leaves, asafoetida and fenugreek seeds. The entire tempering, including its oil, is poured into the same simmering dal.

Coriander is stirred in after the heat is switched off. The author serves Gujarati Dal piping hot; the selected accompaniment here is roti.