Gujarati dal

Sweet and sour, this is less plain than other dals. There’s a lot going on with the flavours that finish it off, too.

SERVES

6

INGREDIENTS

• 300g toovar dal (or you can use yellow split peas, but then it isn’t Gujarati)
• 25g plain, skinned unsalted peanuts, roughly chopped (optional)
• 30g ginger, peeled and finely chopped 
• ¾ tsp turmeric
• 2 green chillies, deseeded and finely chopped 
• 2 tbsp tamarind pulp (rather than concentrate if possible)
• 2 tbsp jaggery (or muscovado sugar)
• 2 tomatoes, finely chopped

To finish

• 4 tbsp vegetable oil, ghee or butter
• 1 tsp brown mustard seeds
• ¾ tsp cumin seeds
• ¼ tsp fenugreek seeds
• 2 whole dried red chillies 
• 2 tbsp curry leaves (you can also use dried – use 3 tbsp – if you can’t find fresh ones)
• juice of 1 lime, or to taste
• 4 tbsp chopped coriander

METHOD

Put the lentils in a heavy-bottomed pan with the peanuts (if using), ginger, turmeric and enough water to generously cover them.

Cook for about an hour, or until completely soft. You can blitz this mixture in a blender until smooth or leave it coarse-textured. Add the chillies, tamarind pulp, jaggery and tomatoes. Simmer for 15 minutes.

Heat the oil (or ghee or butter) in a frying pan and add the mustard seeds, cumin seeds, fenugreek seeds, chillies and curry leaves. Stir them around for about a minute, until the spices release their aroma.

Add this to the dal and sharpen the whole thing with lime juice, tasting as you go. Sprinkle with chopped coriander and serve.

More dal recipes