Sweet and sour lentils (Gujarat dhal)

Sweet and sour lentils (Gujarat dhal)

Ingredients:

300 g(1½ cups) toor dahl (pigeon pea dahl) (see Note) 

1.5 litres(6 cups) water

2½ tbspghee

¾ tspeach black mustard seeds and fenugreek seeds

3large dried chillies

50 g(⅓ cup) roasted peanuts, finely chopped

1 tspeach hot paprika and ground turmeric

1½ tspeach ground cumin and coriander

¼ tspasafetida (see Note)

handful curry leaves

2½ tbsptamarind puree (see Note)

2large ripe egg tomatoes, finely chopped

90 g(⅓ cup) shaved jaggery  (2 tbsp)

juice of 1 lime, or to taste

coriander chopped, to garnish

roti, to serve warm

🍛Rinse the dahl well then combine with the water in a large saucepan and bring to the boil. 

Cook over medium heat for 30 minutes, skimming any foam that rises to the surface, or until very tender.

🍛Meanwhile, heat the ghee in a small frying pan over medium, add the mustard seeds, fenugreek seeds and dried chillies and cook, for 2-3 minutes or until mustard seeds start to pop. 

🍛Add the peanuts , paprika, turmeric, cumin, coriander, asafetida and curry leaves and cook, stirring, for 1-2 minutes or until the mixture is fragrant. 

🍛Add to the undrained dahl in the saucepan with the tamarind, tomatoes and jaggery and bring to a simmer. 

🍛Cook, stirring often, over medium low heat for 15 minutes for flavours to develop and the liquid to reduce a little (mixture will not be thick however. If you would like it thicker, simply simmer it for longer). 

🍛Stir in the lime juice, adding more to taste, season to taste with salt and pepper then serve scattered with coriander and with roti, for dipping.

 MSS Organic Farms:

www.organicjaggery.shop

Recipe channel:  www.facebook.com/vaagmeefoods

Join Telegram: https://t.me/organicjaggery