Surti Dal Gujarati Khatti Meethi Dal Gujarati Recipe Sanjeev Kapoor Khazana

You can slurp and spoon it too. The Surti dal of Gujarat is sweet, spicy, tangy and flavoured with curry leaves and is delicious.

SURTI DAL

Ingredients

1 cup split pigeon peas (toovar dal) ,soaked with tsp fenugreek seeds for 30 minutes and drained
tsp turmeric powder
1 sprig of curry leaves
2 tsps + 2 tbsps oil
tsp red chilli powder
cup chopped jaggery
Salt to taste
2 tbsps tamarind pulp
cup boiled peanuts
tsp mustard seeds
tsp fenugreek seeds
5 dried red chilies, stemmed
1 tbsp gram flour (besan)
A pinch of cinnamon powder
2-3 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Jeera rice to serve


Method

1. Transfer dal in pressure cooker; add tsp turmeric powder, curry leaves, 2 tsps oil, and 2 cups water.
2. Cover the lid and cook on medium heat till the pressure is released 4-5 times.
3. Open the pressure cooker once the pressure settles completely.
4. Add tsp red chilli powder, jaggery, tamarind pulp, peanuts and mix well.
5. Heat remaining oil in a deep pan. Add mustard seeds and once they start to splutter, add fenugreek seeds, dried red chilies, asafoetida, gram flour cook for a minute.
6. Lower the heat add remaining turmeric powder, remaining red chilli powder, cinnamon powder, mix well.
7. Add the cooked dal mixture, 2 cups water and mix well. Cook for 4-5 minutes on medium heat.
8. Once the mixture comes to a boil, add coriander leaves and mix well.
9. Transfer in a serving bowl, garnish with coriander sprig and serve hot with jeera rice.

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