Gujarati Dal from Sukham Ayu- ICC February

This month Indian Cooking challenge is an authentic Gujarati Dal, from the Cookbook Sukham Ayu,  by Jigyasa Giri & Pratibha Jain.

It is quite flavorful ...spicy, tangy with a pinch of sweetness.A perfect accompaniment for rice..

I am trying hard to get my hands on the actual book since I have read a lot of reviews about this book from my fellow bloggers..

So here goes the flavorful dal recipe
Recipie courtesy : Sukham Ayu

Split red gram (Toor dal) ½ cup
Turmeric powder ½ tsp

Tamarind pulp -2 tablespoon
Dry dates -2
Yam - 1 inch cubes- ¼ Cup
Groundnuts 1 tbsp
Green chilies 2, chopped fine

Ginger 1 inch piece, chopped fine
Coriander powder 1 tsp
Cumin powder 1 tsp
Salt to taste

For tempering
Ghee 1 tbspn
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp

Cumin seeds ½ tsp
Asafoetida powder ¼ tsp
Curry leaves 5-6

Wash and soak the lentils for 20 minutes.Now pressure cook with 2 Cups water and turmeric powder for 20 min till the dal is cooked until soft.
Give a good mash to the cooked dal.

Add all ingredients except the tempering ingredients and half cup water to the cooker and simmer for another 20 minutes.

In another wok , prepare the tempering. Heat ghee, once hot enough add mustard and fenugreek seeds.
Once the mustard seeds start to sputter and fenugreek seeds start to turn brown, simmer the flame .Add the cumin seeds, Asafoetida and curry leaves

Pour the tempering to the dal.

There you have a spicy dal