Wednesday, 25 September 2013

Adad Tuvar ni Dal- split urad and pigeon pea dal with cumin and ghee tempering

For those who have been looking through my blog and have tried my recipes, will find a sudden surge of simple Gujarati recipes. That is because, I realized the other day, when I was eating this, rather relishing this dal that I haven't shared these little gems that look very simple but are great on taste and make wholesome meals. I am hoping you all will enjoy these posts. Adad tuvar dal is a versatile dal that can go with the simplest and the most rich foods of Gujarati cuisine. It can be eaten with phulkas, bhakhris or steamed rice. It also goes very well with bajre ka roti. And it makes a great accompaniment with bhakhri-churma and the traditional ghee laden rich churma.



























So, what gives this dal so much versatility? In my opinion, it is the mix of both the dals with accented use of ginger, green chilies and curry leaves. Cumin-ghee tempering that lends a lovely flavour and a delicious taste to the dal. A squeeze of lemon does the trick here to like for lilva papaya nu shaak.
So, let's get started-

This recipe is for 4-5 people
Ingredients:
1/2 cup split urad dal
1/4 cup tur dal (pigeon pea)
7-8 curry leaves
1/2 tsp cumin seeds
2 tbsp ghee
1-2 tsp red chilly powder
1 tsp turmeric powder
1/4 tsp coriander-cumin powder
Salt to taste
a pinch of hing (asafoetida)
  
For paste
2 small tomatoes
1 medium onion
2-3 medium spicy green chilies
1- 1" ginger piece

When serving:
1 small lemon wedge for each dal bowl
coriander leaves(finely chopped) (optional)



























Method:
1. Rinse both the dals thoroughly and soak them for half an hour in a pressure cooker vessel.
2. Add salt, check if the water is enough (not excess though) and cook them for 4-5 whistles. Let it cook down on its own.
3. In the meantime, chop tomatoes, onions, ginger and green chillies roughly  and make a smooth paste in a blender. Do not add any water while making the paste.
4. Heat ghee in a steel vessel. Add cumin seeds and once they start crackling, add curry leaves.
5. Now add the prepared paste and cook on low to medium flame for about 7-8 minutes.
6. Add dal and 1/2 to 3/4  cup water. We want the consistency thinner than dal tadka, but thicker than a runny dal. If less water is required, use less.
7. Mix everything well. Add all spices along with salt. Cook on low to medium flame for 15-20 minutes. Stir every now and then. Do not leave it unattended or it will stick to the bottom.
8. Once desired consistency is reached, take it off the heat. Garnish with coriander leaves.
9. Serve the dal in individual bowls accompanied by phulka or anything you prefer. And yea, do not forget that delicious squeeze of a lemon wedge. Enjoy!






















I had the dal with lilva papya nu shaak. What flavours! Ahh, it was just pure bliss with ghee-smeared phulkas and steamed rice.

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