Another one of Tarla Dalal's recipes, this is a spicy Gujrati dal preparation that is fast becoming a permanent fixture in my kitchen. Apart from being very healthy, it tastes similar to some of the spicier dalma preparations of Odisha (even my husband kept asking from whom I had got the recipe). A must try for folks who love the dalma served at temples, this one is much more spicier (and just a little tangy) than the variety that we usually cook at home. While the recipe calls for the use of onions, one can skip the onions without compromising much on taste.
I have made a few changes in the original recipe to save time and effort. Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
For the masala paste
Preparation - Soak the toor dal for 1-2 hours.
Heat 2 tsp oil in a wok. Add the cumin and coriander seeds. When they start to give out a fragrance, add the broken red chili, followed by the chopped onion. Fy till onion starts to turn light brown. Remove from wok to a blender. Add the chopped ginger, green chili and tamarind. Buzz for 30 seconds to 1 minute to get a smooth paste.
Dissolve the cconut milk powder in 2-3 tbsp warm water and keep aside.
Cooking - Wash and cook the toor dal with 2 1/2 cups water, salt and turmeric for 2-3 whistles. Keep aside till steam escapes. Mash the dal with a heavy ladle.
Simultaneously, heat the oil in a wok. Add the cumin seeds . When it starts to splutter, add the chopped veggies along with all the powdered masalas. Fry for 2-3 min on medium heat. Then add 1 1/2 cup water, salt and a pinch of turmeric. Cove with lid and cook for 8-10 mins.
Once the veggies are almost done, pour the cooked dal and the masala paste into the wok along with 1 1/2 - 2 cups of water (adjust consistency as per your taste/preference). Simmer for 5-6 minutes before taking to a boil. Allow to boil for 3 mins or till everything is mixed together. Add the coconut milk and boil for 1 more minute. Remove from flame.
Serve hot with rice/rotis.
I have made a few changes in the original recipe to save time and effort. Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
- 1 cup toor dal
- 1 cup red pumpkin
- 1/2 cup potatoes
- 1 cup raw banana
- 1/2 cup eggplant
- 1/2 cup carrots
- 1/2 tsp cumin seeds
- 1/2 tsp cumin powder
- 1/2 tsp corinader powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp turmeric
- 2 tsp oil/ghee
- salt to taste
For the masala paste
- 1 /2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 whole Kashmiri chili
- 1 green chili
- 1 inch ginger
- 1/2 tsp tamarind paste
- 1 medium sized onion
- 1 tbsp dried coconut milk powder
- 2 tsp oil
Preparation - Soak the toor dal for 1-2 hours.
Heat 2 tsp oil in a wok. Add the cumin and coriander seeds. When they start to give out a fragrance, add the broken red chili, followed by the chopped onion. Fy till onion starts to turn light brown. Remove from wok to a blender. Add the chopped ginger, green chili and tamarind. Buzz for 30 seconds to 1 minute to get a smooth paste.
Dissolve the cconut milk powder in 2-3 tbsp warm water and keep aside.
Cooking - Wash and cook the toor dal with 2 1/2 cups water, salt and turmeric for 2-3 whistles. Keep aside till steam escapes. Mash the dal with a heavy ladle.
Simultaneously, heat the oil in a wok. Add the cumin seeds . When it starts to splutter, add the chopped veggies along with all the powdered masalas. Fry for 2-3 min on medium heat. Then add 1 1/2 cup water, salt and a pinch of turmeric. Cove with lid and cook for 8-10 mins.
Once the veggies are almost done, pour the cooked dal and the masala paste into the wok along with 1 1/2 - 2 cups of water (adjust consistency as per your taste/preference). Simmer for 5-6 minutes before taking to a boil. Allow to boil for 3 mins or till everything is mixed together. Add the coconut milk and boil for 1 more minute. Remove from flame.
Serve hot with rice/rotis.
