Allergens in Gujarati Dal: milk, peanuts, mustard.
Ingredients
Quantities for 4.
- 150g Toor Dal
- 900ml, plus more to thin Water
- 1/2 tsp Turmeric
- 2.5 tbsp, grated Jaggery
- 2 tbsp thick pulp Tamarind
- 3 tbsp, raw Peanutcooked in with the dal until soft
- 1 medium, chopped Tomatooptional
- 1 tsp, crushed Ginger
- 2, slit Green Chilli
- 12 Curry Leaves
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 2cm piece Cinnamonoptional
- 3 Clovesoptional
- 2, broken Dried Red Chilli
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Chilli Powder
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the toor dal 30 minutes; it cooks more evenly and the peanuts soften alongside it.
- Soak the tamarind in 4 tbsp hot water for 15 minutes and squeeze out the pulp, or use ready-made concentrate at half the quantity.
- This dal is meant to be drinkably thin. Thinner than any north Indian dal. Keep hot water at hand to loosen it.
Method
- Pressure cook the drained dal with the peanuts, turmeric and 700ml water for 4 whistles, then let the pressure drop naturally.The peanuts must go in from the start; added later they stay hard.
- Whisk the cooked dal smooth and thin it with the remaining water until it pours easily from a ladle.
- Add the tamarind pulp, jaggery, tomato, ginger, green chilli and salt and simmer 12 minutes.
- Taste and adjust. It should read sweet, then sour, then salty, with heat arriving last.Balance it while it is thin; a thick dal tastes sweeter than it is and misleads you.
- Heat the ghee in a small pan and pop the mustard seeds.
- Add the cumin, fenugreek, cinnamon, cloves and dried red chilli and let them darken 15 seconds.
- Add the curry leaves, chilli powder and asafoetida off the heat, then pour the whole tempering into the dal.Off the heat for the chilli powder, or it turns black and bitter.
- Simmer 3 minutes more, scatter the coriander over and serve with rice and a spoon of ghee.
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat with plenty of extra water. It thickens considerably in the fridge.
Nutrition Medium estimate
One serving of Gujarati Dal (313 g) is about 323 calories, or 104 calories per 100 g.
Medium protein: 12 g a serving, 15% of the calories
| Per serving313 g | Per 100 g | |
|---|---|---|
| Calories | 323 kcal | 104 kcal |
| Protein | 12.3 g | 4 g |
| Carbohydrate | 42.7 g | 14 g |
| of which sugars | 14.0 g | 4 g |
| Fibre | 8.2 g | 3 g |
| Fat | 13.2 g | 4 g |
| of which saturated | 4.9 g | 2 g |
| of which unsaturated | 7.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.