Gujarati Dal-SK Khazana

Ingredients list for Gujarati Dal-SK Khazana

• 1 1/2 cups Split pigeon pea (toor dal) soaked and drained
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 2 tablespoons Raw peanuts
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon tablespoon Ghee
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 1 sprig Fresh curry leaves
• 1-2 Green chillies slit
• 2 Dried red chillies
• 2-3 Kokum petals
• 2 teaspoons Jaggery
• 1 teaspoon Lemon juice
• for garnishing Fresh coriander leaves chopped

Method

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.
2. Heat 1 tablespoon ghee in a non-stick pan, add mustard seeds and let them splutter.
3. Add cumin seeds and sauté for a few seconds. Add asafoetida and sauté for 30 seconds.
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.
5. Add kokum petals and jaggery, mix well and bring to a boil. Add some more water, mix and boil for 5-10 minutes.
6. Add lemon juice and mix well.
7. Garnish with coriander leaves, drizzle ½ teaspoon ghee on top and serve hot with steamed rice.