Gujarati Dal

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http://youtube.com/watch?v=qtTAef59gEs

NijWijRecipes brings you Gujarati Dal • Turn on Closed Captioning in your local language in this YouTube. • Serves: 8 | Prep Time: 30min | Cook Time: 4hours | Total Time: Overnight Soaking + 4hours 30min • 500g Toor Dal (Yellow Pigeon Pea) • 3 - 4 Tomatoes • 4 dried Red Chillis (adjust according to your own heat tolerance) • 4 tbsp Clarified Butter • 1 tsp Mustard Seeds • 2 tsp Cumin Seeds • 1/2 tsp Fenugreek Seeds • 4 Green Chillies (cut in half lengthways) • 4 tsp Ginger (pureed) • 4 tbsp Jaggery (use Brown Sugar if jaggery cannot be sourced) • 2 Lemon (juiced) • Salt to taste • 1/2 tsp Turmeric Powder • Basmati Rice: • • Basmati Rice (Absorption Method) • Finishing: • Greek Yogurt (1 tbsp or more per person) • This is a superb tasty dish that is eaten in households up and down Gujarat. Clearly each district of Gujarat will have different way of making this dish. This dish is my Grandma's recipe and so it is the Dal that I grew up with. • The flavours are incredible and the texture is smooth and but also rustic. Serve with hot Bastmati Rice - • Basmati Rice (Absorption Method) - and some yogurt. Adjust the chilli according to your own tolerance. This is a dish that can be stored for around 5 day so can be eaten the day after or if you have lots of people coming then it's a dish that can be cooked for multiple people. • Though this Gujarati Dal takes four hours it's low maintenance dish. Put it on Sunday 2pm and it will be done by Sunday 6pm whilst you read the newspaper and make couple of telephone calls. • Try this out - we promise you will make it again and again. • Music: Native people (dubstep mix) by Dub Terminator is licensed under a Attribution-ShareAlike 3.0 International License and Dope magnets by Dub Terminator is licensed under a Attribution-ShareAlike 3.0 International License.

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