Taige Shukla
By Taige Shukla
Instagram: @whatsthe_cha
Happy New Year Saathee Family! Thought we could kick off a brand-new year with a timeless classic, dal! More specifically, traditional Gujarati Dal. I know most of us try to stick to the healthier side of things at the start of the year, whether we’re committing to new resolutions or trying to find some balance after a week of eating Holiday sweets and leftovers. So naturally a protein and fiber packed soup is the way to go. For those who may not know, dal is a lentil soup filled with Indian spices and typically served with rice or roti. Gujarati dal is a staple in our household and the best comfort food, especially during these colder months. One of my favorite ways to enjoy this dal is in a Gujarati thali (or platter) which consists of an assortment of food, including the dal, at least one type of shak (spiced vegetables), rice, roti, chutney, and often some sort of sweet! A go-to meal in most Gujarati homes. Time to stick to our healthy New Year’s resolutions in the most delicious and comforting way.
Servings: About 3-4
Prep Time: 30 minutes Special thanks to Amma (Charu Shukla)
Ingredients
1 cup toor dal (split yellow pigeon peas)
1 medium tomato (diced)
2 tbsp jaggery (or 1-2 tbsp sugar)
1/2 cup lemon juice
¼ cup cilantro (finely chopped)
Spices:
1-2 tsp salt (to taste)
1 tsp dhana jeera (coriander cumin powder)
½ tsp turmeric
1-2 tsp red chili powder
½ tsp jeera (cumin seeds)
1 tsp rai (mustard seeds)
½ tsp methi (fenugreek seeds)
½ tsp hing (asafoetida)
Directions
Rinse dal 2-3 times under warm water, drain, then place into a pressure cooker with 3 cups of water. Let cook until pressure cooker fully releases, about 10-15 mins or 3 whistles. The dal should be softened. Whisk until well-blended.
For a soupier dal add about 2-3 more cups of water and bring to a boil. For a thicker dal do not add as much water. Mix in tomatoes, jaggery, lemon juice, salt, dhana jeera, turmeric and red chili powder, turn heat down and let simmer for at least 5 minutes.
In the meantime, temper the remainder of the spices. Add about 1 tbsp of ghee or oil to a small pot along with the jeera, rai, methi seeds and hing. Heat the spices until they begin to pop and turn slightly brown. Mix the tempered spices into the cooked dal and turn off heat. Garnish with fresh cilantro.
Feel free to adjust the level of spices, lemon juice, jaggery added to the dal until it meets your taste. Serve with rice or roti.
