Gujarati toor dal with rice
40 min
*estimate per serving
A thin, tangy and gently spiced dal. Gujarati home cooking.
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200g toor dal (split pigeon peas)
1 tomato, chopped
1 tsp ground turmeric
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
8 curry leaves
1 pinch asafoetida (hing)
1 green chilli, slit
1 lemon, juice
250g basmati rice
small bunch fresh coriander
1 pinch sea salt
What to do
- 1
Rinse the dal. Simmer with 800ml water and the turmeric for 30 minutes until soft.
- 2
Whisk until smooth. Add the tomato and salt. Simmer for 5 minutes.
- 3
Cook the rice.
- 4
Heat the ghee. Add the mustard seeds, cumin, curry leaves, hing and chilli.
- 5
When the seeds pop, pour into the dal.
- 6
Stir in the lemon and coriander. Serve with rice.
Tip: Many Gujarati homes add a little jaggery. Here the tang comes from lemon and tomato.
Photo: Photo by Shiva Kumar on Pexels
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