75
Tuvar Dal
(Split Skinned Red Gram – Gujarat Style)
Yield 9 cups
Serves 8
Pressure Cooking Time 3 minutes
7 cups / 1.7 litres
water
1
1
/
2
cups / 300 g
oily
tuvar dal
1 tsp / 5 ml
turmeric
1 tbsp + 2
1
/
2
tsp / 27.5 ml
salt
1
1
/
2
tsp / 7.5 ml
red chilli powder
1
1
/
2
tbsp / 22.5 ml
coriander powder
1
/
3
cup / 65 g
jaggery
shaved and packed
1 medium (100 g)
tomato
chopped
3
green chillies
slit (see page 81)
7 pieces
kokum
2 tbsp / 30 ml
coriander leaves
chopped,
lightly pressed into tbsp
Tempering
2 tbsp / 30 ml
vegetable oil
1 tsp / 5 ml
mustard seeds
1
/
2
tsp / 2.5 ml
cumin seeds
1
whole dry red chilli
1 sprig
curry leaves
a large pinch
asafoetida
1.
Pour 4 cups/960 ml water in cooker. Add
dal
, turmeric and salt.
Stir.
2.
Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 3 minutes.
3.
Remove cooker from heat. Allow to cool naturally.
4.
Open cooker. Mash
dal
completely with back of a ladle to blend
with liquid.
5.
Place cooker with
dal
on high heat. Add remaining water
(3 cups/720 ml) and all other ingredients except those for Tempering.
Bring to boil. Reduce heat and cook about 5 minutes, stirring
occasionally.
6.
Tempering:
In a pan, heat oil on medium heat about 1 minute.
Add mustard seeds. When crackling, add cumin seeds, red chilli, curry
leaves and asafoetida. Stir a few seconds and pour over
dal
. Stir.
Serve hot.
•
WESTERN INDIAN RECIPES
Adjustments for other than 5 Litre:
Adjust all ingredients
proportionately except -
1. For 1.5 Litre: reduce ingredients by 80% and increase
pressure cooking time to 5 minutes.
2. For 2 Litre: increase pressure cooking time to 4 minutes.
