Ingredients: 1 bowl split pigeon pea/tuar dal, pressure-cooked by adding little salt and turmeric powder in the water 1 glass water 1/2 tsp red chilli powder 2-3 green chillies, chopped 30 gms/3 tsp jaggery, finely chopped 3-4 pieces garcinia indica/kokum 1 medium-size tomato, finely chopped few coriander leaves, chopped For Infusion/Tadka: 2 tsp refined oil 1 tsp mustard seeds 1/2 tsp cumin seeds 2-3 curry leaves 1/2 tsp chopped green chillies 1 pinch asafoetida 2 whole red chillies, tear into pieces few coriander leaves, chopped
Method: Transfer the tuar dal into a pan on medium flame. Add in water; stir and bring it to a boil. Add red chilli powder and green chillies. Mix well. Add jaggery, and stir gently until it melts. Add garcinia indica; stir and let it simmer on medium flame for 1-2 minutes. Add tomato, and stir continuously for 2-3 minutes until a little thick consistency. Add coriander leaves, and mix once. Turn off the flame, and transfer the dal into a bowl. For Infusion/Tadka: Heat oil in a pan. Add in mustard seeds, and let them splutter. Add cumin seeds, curry leaves, green chillies and asafoetida. Mix well. Add whole red chillies, and stir for a while. Add coriander leaves and the cooked dal. Stir once and put off the flame. Gujarati Tuar Dal is ready to serve.
