How to make Gujarati Dal-SK Khazana -
Simple yet supremely tasty is this dal – serve it piping hot with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toor dal), Fenugreek seeds (methi dana) (मेथीदाना)
Cuisine : Gujarati
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Sambhar Mixed Kali Dal Palak Kadhi Peanut Curry
Gujarati Dal-SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Gujarati Dal-SK Khazana Recipe
Split pigeon pea (toor dal) soaked and drained 1 1/2 cups
Fenugreek seeds (methi dana) 1/4 teaspoon
Raw peanuts 2 tablespoons
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee 1 teaspoon tablespoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida (hing) 1/4 teaspoon
Fresh curry leaves 1 sprig
Green chillies slit 1-2
Dried red chillies 2
Kokum petals 2-3
Jaggery 2 teaspoons
Lemon juice 1 teaspoon
Fresh coriander leaves chopped for garnishing
Method
Step 1
Put the pigeon peas in a pressure cooker, add 3 cups of water, fenugreek seeds, peanuts, turmeric powder, salt and ½ teaspoon ghee, close the cooker with the lid and cook under pressure till 2-3 whistles are given out. Reduce heat and simmer for 5 minutes.
Step 2
Heat 1 tablespoon ghee in a non-stick pan, add mustard seeds and let them splutter.
Step 3
Add cumin seeds and sauté for a few seconds. Add asafoetida and sauté for 30 seconds.
Step 4
Add curry leaves, green chillies and red chillies and sauté for a minute. Add cooked pigeon peas and little water, mix and simmer for 1-2 minutes.
Step 5
Add kokum petals and jaggery, mix well and bring to a boil. Add some more water, mix and boil for 5-10 minutes.
Step 6
Add lemon juice and mix well.
Step 7
Garnish with coriander leaves, drizzle ½ teaspoon ghee on top and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
