SERVES 6 // PREP & COOK TIME 1 HR 30 MINS (PLUS STANDING)
Gujarati dhal has a very unique taste, a combination of sweet, sour and spicy flavours.
350 gm (1¾ cups) toor dhal (dried split pigeon peas) (see note)
2 tbsp tamarind pulp
70 gm (1/2 cup) blanched peanuts
55 gm (1/3 cup) finely chopped palm sugar
2 large ripe tomatoes (440gm), finely chopped
¼ tsp asafoetida (see note) Coriander leaves, roti, steamed basmati rice and lime pickle, to serve TEMPER
2 tbsp ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
6 dried red chillies
12 curry leaves
½ tsp ground turmeric
1 tsp Kashmiri chilli powder (see note)
1½ tbsp finely grated fresh ginger
1 Place toor dhal in a bowl, cover with cold water; stand for 2 hours. Drain; rinse under cold water.
2 Combine toor dhal and 2 litres (8 cups) of water in a large saucepan; bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 minutes, skimming the surface of any impurities, until tender.
3 Meanwhile, place tamarind and 250ml (1 cup) boiling water in a large heatproof bowl; stand for 30 minutes. Push tamarind through a fine sieve over a small bowl; reserve liquid, discard solids.
この記事は Gourmet Traveller の March 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の March 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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