The humble 'Dalma' (link here) used to reign supreme on my menu on the fasting (Osa-bara) days till I discovered its tantalizing Western counterpart. Like a willful seductress it threatens to steer me away from my ever dependable wife 'dalma'. When I first glimpsed her while leafing through a Tarla Dalal cookbook, i was hardly impressed. But the supremely impossible task of feeding vegetables to my kiddie made me try it out. And i have been re-visting her ever since while side-stepping the risk that it poses to my digestive system ( Tamarind and my system are not exactly compatible ). But for the more fortunate beings, this tangy-sweet-spicy Gujrati Dal is a must try.
With Mahalaya today, the nine day Navaratri fasting/celebrations have begun and most of us will be avoiding the use of onion/garlic in our meals/snacks. I have adapted the original recipe for fasting days as the former makes use of onions. Read on for the recipe:
Preparation Time - 20-25 mins
Ingredients - 1 cup toor dal, 1/2 cup whole/skinless masoor dal, 1 1/2 cups peeled and diced pumpkin, 1/2 cup diced carrot, 1/2 cup diced eggplant, 1/2 cup peeled and diced raw banana, 1 cup diced potato, 2 tbs powdered jaggery, 1 1/2 tbs tamarind paste, 1/2 tsp turmeric, salt to taste.
For tempering - 3 tsp oil, 1 tsp mustard seeds, 2 whole red chillis, 3 cloves, 1 inch long cinnamon stick, 2 sprigs of curry leaves, a pinch of asafoetida, 1/2 tsp red chilli powder (optional).
Preparation - Take the jaggery and tamarind in a bowl. Add 5-6 tbs water and make it into a paste.
Cooking - Wash and transfer the dals to a pressure cooker with 2-3 cups water. Add salt and turmeric .Cook for 2-3 whistles.
Allow to stand till steam escapes. Open lid and beat the dal with a heavy spoon to get a smooth mixture.
Boil the vegetables with 2-3 cups of water, little salt and turmeric. Remove from stove when done.
Heat the oil in a wok. Add the mustard seeds, broken red chilli, cloves and cinnamon. Fry for 20-30 seconds. Add the asafoetida and curry leaves followed by red chilli powder.
Add the dal an boiled vegetables to the wok. Boil for 2-3 minutes.
Add jaggery-tamarind paste. Simmer for 5-6 minutes.
Remove from flame and serve with rice.
With Mahalaya today, the nine day Navaratri fasting/celebrations have begun and most of us will be avoiding the use of onion/garlic in our meals/snacks. I have adapted the original recipe for fasting days as the former makes use of onions. Read on for the recipe:
Preparation Time - 20-25 mins
Ingredients - 1 cup toor dal, 1/2 cup whole/skinless masoor dal, 1 1/2 cups peeled and diced pumpkin, 1/2 cup diced carrot, 1/2 cup diced eggplant, 1/2 cup peeled and diced raw banana, 1 cup diced potato, 2 tbs powdered jaggery, 1 1/2 tbs tamarind paste, 1/2 tsp turmeric, salt to taste.
For tempering - 3 tsp oil, 1 tsp mustard seeds, 2 whole red chillis, 3 cloves, 1 inch long cinnamon stick, 2 sprigs of curry leaves, a pinch of asafoetida, 1/2 tsp red chilli powder (optional).
Preparation - Take the jaggery and tamarind in a bowl. Add 5-6 tbs water and make it into a paste.
Cooking - Wash and transfer the dals to a pressure cooker with 2-3 cups water. Add salt and turmeric .Cook for 2-3 whistles.
Allow to stand till steam escapes. Open lid and beat the dal with a heavy spoon to get a smooth mixture.
Boil the vegetables with 2-3 cups of water, little salt and turmeric. Remove from stove when done.
Heat the oil in a wok. Add the mustard seeds, broken red chilli, cloves and cinnamon. Fry for 20-30 seconds. Add the asafoetida and curry leaves followed by red chilli powder.
Add the dal an boiled vegetables to the wok. Boil for 2-3 minutes.
Add jaggery-tamarind paste. Simmer for 5-6 minutes.
Remove from flame and serve with rice.
