GUJARATI DAL - (Serves - 4)Ingredients1½ cups split pigeon peas (toovar dal), soaked and drained ½ teaspoon fenugreek seeds (methi dana)2 tablespoons raw peanuts¼ teaspoon turmeric powderSalt to taste 1 teaspoon + 1 tablespoon ghee ½ teaspoon mustard seeds 1 teaspoon cumin seeds (jeera)¼ teaspoon asafoetida (hing) 1 sprig fresh curry leaves1-2 green chillies, slit2 dried red chillies 3-4 kokum petals 1 tablespoon jaggery powder½ tablespoon lemon juice Chopped fresh coriander leaves for garnishing Method1. Pressure cook pigeon peas in sufficient water with fenugreek seeds, peanuts, turmeric powder, salt and ½ teaspoon ghee till the pressure is released for 2-3 times. Reduce heat and simmer for 5 minutes. 2. Heat 1 tablespoon ghee in a non-stick pan. Add mustard seeds and let them splutter. 3. Add cumin seeds and sauté for a few seconds. Add asafoetida and sauté for 30 seconds. 4. Add curry leaves, green chillies and red chillies and sauté for a minute. Add cooked pigeon peas and little water, stir to mix and simmer for 1-2 minutes. 5. Add kokum petals and jaggery, mix well and bring to a boil. Add some more water, stir and boil for 5-10 minutes. 6. Add lemon juice and mix well. 7. Garnish with coriander leaves, drizzle ½ teaspoon ghee on top and serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
