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By Chef Chandan Prajapati

Gujarati Dal Dako / Dal Dhako

INGREDIENTS

Toor dal – 300gm

Peanut -10 gm

Turiya veg diced (Luffa Squash) -50 gm

Lauki or Bottle Gourd diced -  50 gm

Spinach washed and shredded – 50gm

Gavar diced (Cluster bean) - 30gm

Lemon juice of ½ lemon

Jaggery -50gm

Ghee – 2tbsp

Salt to taste

Chilli powder – ¼ tsp

Turmeric powder – ¼ tsp

For Tempering

Oil – 50ml

Cinnamon stick -1 inch broken

Cloves -5-6

Bayleaf - 1

Methi dana or fenugreek seeds– ½ tsp

Red chilli whole - 3-4

Hing – a pinch

Ginger green chilli paste – 2tbsp

GARNISH

Fresh coriander leaves chopped

METHOD

Wash the toor dal thoroughly and soak the toor dal for 1 hour.

Boil the toor dal and peanut together till dal is cooked. It would take approximately 35 to 40 minutes. Remove the scum when the dal is boiling.

Once the dal is cooked add the diced vegetables like turiya, lauki, spinach and gavar. Cook for a while till the vegetables are cooked in dal. Add lemon juice, jaggery and ghee.

In a pan prepare the tadka or tempering by heating the oil. Add the whole spices and let it crackle for few seconds. Add ginger green chilli paste. Cook for a minute or two by stirring frequently. Add the chopped tomato, red chilli powder and turmeric powder. Cook for 2 to 3 minutes by stirring frequently with a ladle.

Add the tempered mixture to the cooked dal and cover immediately.

Give one boil to the dal. Add more Ghee. Garnish with fresh chopped coriander leaves.

Serve hot with roti, rice, or pulao.

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