gujarati daal
This daal while part of most gujarati thalis, is also very widely seen at gujju weddings. It is literally called gujju laganwali (wedding) daal. Kokum used in this recipe is a spice that brings a sort of acidity which counteracts the sweetness brought in by jaggery and dates. This daal fits the stereotype that ‘gujjus love to their savory foods slightly sweet’
½ cup toor daal
1 tbsp raw, unsalted peanuts
2 dates, pitted, finely chopped
1 tbsp jaggery
¼ tsp turmeric
¼ tsp dhana jeeru (coriander seed powder)
½ tsp salt
4 kokum
60g tomato, finely chopped
1 tbsp oil
¼ tsp mustard seed
¼ tsp fenugreek seeds
1 dried red chilli
5-6 curry leaves
2 cloves
1 inch cinnamon stick
1 tsp chilli powder
Wash toor daal thoroughly and soak in water for 15 to 20 minutes. Then transfer to a pressure cooker and cover the daal completely with water. Cook for 4 whistles. Continue to step 2 either in the same pressure cooker or transfer daal to a different pot.
Add 2 cups of water to your daal on medium low. With a stick blender, crush the daal into a homogenous mixture. Then add the peanuts, dates, jaggery, turmeric, dhana jeeru, salt and kokum. Stir well and cook for 5 minutes. Then add the tomatoes and bring to a simmer. Cook for another 10 minutes.
Prepare the vaghar/ tadka - In a smaller pot, heat the oil. Add the mustard seeds and fenugreek seeds. Once it crackles, then add the dried red chilli, curry leaves, cloves, cinnamon stick and chilli powder. Cook for a minute or two and pour over the daal. Mix well and let the daal cook on low for 15 to 20 minutes.
Serve hot with rice and yogurt.