GUJARATI DAAL

INGREDIENTS:

Toor Daal – 1 1/2 cups (washed and soaked for at least 20 minutes)
Water – 4 1/2 cups for pressure cooking
Raw Peanuts – 1/4 cup
Fenugreek Seeds – 1/8 tsp
Salt – to taste
Turmeric Powder – 1/4 tsp
Water – approx 4 cups for thinning daal or to desired consistency
Red Chili Powder – 1/2 tsp or to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Dry mango pieces ( amchur powder)  – 3 to 4
Green Chilies – 2 or to taste, finely chopped
Tomato – 1 medium, diced
Jaggery or sugar  – 3 Tbsp or to taste
Dry Mango Powder (Amchur) – 1 tsp
Ginger – 2 tsp, grated
Lemon/Lime Juice – 1 Tbsp or to taste
Cilantro (Coriander) – 5 sprigs, finely chopped for garnishing

FOR THE SEASONING:

Oil – 2 tsp
Ghee (Clarified Butter) – 2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/8 tsp
Asofoetida (Hing) – pinch
Whole Dried Red Chili – 1
Whole Cloves – 4
Cinnamon Stick – 1 inch piece
Curry Leaves – 1 sprig

METHOD:

1.  Soak  Toor Daal  for 20 mins in water.

2. Add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.

3.  Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down.
4.  Open pressure cooker and switch stove back on to medium heat.

5. Mix the dal nicely with the help of whisk.(donot mash it completely)

6. Chop green chillies  finely.

7. Add them to the mashed dal.

8.  Add Red Chili Powder.

9. Add  Cumin Powder, and  Coriander Powder. 

10. Now add  Garam Masala .

11. Add dry mango pieces if you have or else ou can substitue dry mango powder.( i used dry mango powder).

12. Mix well nicely.

13.  Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency.

14. Add chopped tomato pieces to the dal.

15.  Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).

16.  For the seasoning, heat Oil/Ghee in a small skillet.

17.  Add Mustard Seeds and allow them to pop.

18.  Add Cumin seeds and allow them to sizzle for a few seconds.

19.  Add Fenugreek Seeds.

20. Take cloves , cinnamon.

21. Add whole Cloves, Cinnamon Stick.

22. Now add whole dry red chillies.

23. Add  Curry Leaves.

24. Mix briefly and add seasoning to the boiling daal.

25. Add Lemon/Lime juice and/or Dry mango powder to desired tartness.

26.  Adjust sweetness (jaggery), salt or any other spices as needed.

27.  Garnish with coriander leaves .

28. And serve hot with plain white rice or roti.

 

vegetable jalfrezi

INGREDIENTS:

Water for boiling vegetables.
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger Garlic paste  – 2 tsp,
Tomato puree– 1/2 cup
Capsicum – 1/2, chopped into bite size pieces
Frozen or fresh  Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

 
METHOD:
 
1. Bring pot of water to boil.
 

 

2. Add Salt and Turmeric Powder.

 

3. Add Cauliflower and Carrots.

4. Let them boil for 3 minutes.

5.. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.

(ICE CLOD WATER)

6 . Drain and keep aside after 1-2 minutes.

7 . In a non-stick pan,

8.  Add  1 Tbsp Oil and heat it.

9 . Add Onions and cook 2-3 minutes until light golden.

10 . Add Ginger and Garlic and saute for 1 minute.

11 . Add Tomato puree .

12.  And cook until the oil separates.

13 . Add Bell Pepper.

14.  And Green Peas and cook for 2-3 minutes.

15 . Add Cauliflower and Carrots.

16. Add Salt, Powdered Coriander.

17. Now add  Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.

18 . Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.

19 . Add Tomato and mix. Cook for 1-2 minutes.

20 . Sprinkle Lemon/Lime Juice.

21. Mix well nicely and add coriander leaves.

22 . Serve hot with roti, chapati , naan or side dish for sambhar..............

 
NOTE FOR CRUSHING CORIANDER:
1. Heat a small pan.
 

 
2. Add 2tsp coriander seeds.
 

 
3. And dry roast nicely.
4. Keep aside and let it cool.
5. Keep them in motar and pestol.
 

6. Crush nicely with hand and add to the curry  it gives very nice aroma to the jalfrezi.