Gujarati food is very tasty and it has a lot of different spices. It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts. I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.
- 1 cup toor daal(8oz)
- 1/4 cup raw peanuts
- 2 med tomato chopped(6oz)
- 1 tsp dhana jeera
- 1/4 tsp haldi (tumeric powder)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp green chilli paste
- 1/2 tsp salt
- 1 tbsp sugar (optional)
- 2 tbsp oil
- 1/4 tsp jeera(cumin) seeds
- 1/4 tsp rye (mustard seeds)
- 1/4 tsp methi (fenugreek seeds)
- 5 curry leaves
- 1 tbsp chopped cilantr0
- juice of 1 lemon
- Rinse daal in cold water and soak it in 6 cups of water for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
- Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
- Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and green masala. Boil it for about half an hour, the daal will be soft. With a whisk mash the daal.
- Add salt, lemon juice, sugar and peanuts.
- Heat oil in a frying pan, add the rye, methi, jeera and curry leaves. When the rye starts to pop, add this to the daal mix and boil for 15.
- Sprinkle the daal with cilantro before serving.
- Serve the daal with rice, chapatti and vegetable curry.