Gujarati Special Recipe 4: Gujarati Toor ni Daal (Arhar Daal)

The khatti, meethi and tikhi (tangy, sweet and spicy) daal that Gujaratis eat everyday except for when they have kadhi. It pairs well with all vegetables preparations and especially the heavyweights, puran poli and churma na ladoo. Portion below makes 4 servings. This daal is of thinner consistency than most daals.

Ingredients:

1 cup Toor daal / arhar daal 

3-4 pieces dry kokum

1 1/2 tablespoon jaggery 

2 green chilies

1 inch piece of ginger grated

1 teaspoon chili powder (more if you like daal hotter)

3/4 teaspoon turmeric powder 

Salt

For tempering

1 tablespoon oil

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

Pinch asafoetida 

Wash the daal thoroughly in water.  Soak the daal in water for 30 minutes before cooking. Drain the daal, add 2 cups of water, 1 teaspoon of salt, 1/2 teaspoon turmeric and pressure cook for 2 whistles. Then put the flame on low and let it cook for another 5 minutes. Cool the cooker and when all the steam has released, remove the daal. 

In a stockpot, add the daal and about 2 cups of water (reduce by 1/2 cup if you want a thicker daal). Whisk the daal to make it smooth. Add the kokum, jaggery, chili powder, turmeric powder, green chilies and ginger. Bring to a boil. 

In a tempering pan, heat the oil. Add the asafoetida, cumin and mustard seeds. 

Add this tempering to the daal and boil on medium heat for another 10 minutes. Add the chopped coriander and serve hot! The longer the daal stays, it will become thicker, it's it's best eaten fresh off the stove.

This daal tastes great with rotis, puran polis and puris.