This month the chosen dish for  Indian Cooking Challenge is Gujarati Dal from the the Ayurvedic cookbook –Sukham Ayu.This book is authored by Jigyasa & Pratibha ,and it is the Winner of Best Health and Nutrition Book in the World 2009 – second place.You can find healthy recipes and food-tips ,  Ayurvedic insights.

I am so glad that Srivalli chose such an authentic and tasty recipe for our challenge this month.

This recipe makes use of kokum and dried dates , both of which I have not used till now in my dishes.So I hunted for them and heard that it was available in the wholesale ‘folk medicine’ store and got a little of each. The dal is easy to make and is definitely a very tasty one.

Gujarati Dal

If ,like me, you are new to kokum and dried dates, here is what they look like…

Dried Dates

Kokum

I was wondering if the dal would taste very sweet because we were supposed to add jaggery and dried dates.But it was not too sweet,very mild and tasty.I followed the recipe exactly as it was given but just changed the measurements.

Here is the recipe…

I used:

Toor dal – 1/4 a cup
Dry soft Kokum – a small piece
Turmeric powder – a pinch
Jaggery,powdered – 1 teaspoon
Dry dates – 2 numbers[ soak in hot water and cut into half]
Drumstick – 1, cut in 2″ pieces
Yam cut in 1″ piece – a handful
Groundnuts -1 teaspoon
Cumin powder-1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/4 teaspoon
Green chilli, slit- 1
Salt to taste
Coriander leaves to garnish

For tempering:

Cow’s ghee – 1 teaspoon
Mustard seeds – 1/2 teaspoon

Fenugreek seeds – 1/4 teaspoon
Cumin seeds -1/4 teaspoon
Dry red chillies -1, broken into bits
Asafoetida powder -a pinch
Curry leaves -a few

  1. Wash the toor dal and soak for half an hour.Pressure cook with turmeric powder and enough waste till it is well cooked.Churn well and keep aside.
  2. Mean while, cook the vegetables and keep aside.
  3. Heat a thick bottomed pan and put in the churned dal, boiled vegetables,kokum,dry dates ,groundnuts ,jaggery, green chilli,cumin powder, coriander powder, salt and simmer for 15 minutes
  4. If the dal is very thick add some water and adjust the consistency.
  5. Heat another small pan and put in cow’s ghee.
  6. Add the mustard and fenugreek seeds.
  7. When it splutters add cumin seeds, red chillies, asafoetida and curry leaves.
  8. Pour this over the simmering dal and mix well.Let it simmer for another 5 minutes.
  9. Remove from heat and garnish with garam masala and coriander leaves.
  10. Serve hot with rice and Roti.
Gujarati Dal

I am sure you will agree with me that this is a very simple preparation and you have to try this out to really feel how good it tastes.Very simple dal full of flavor.

Gujarati Dal served with steamed rice, 
Ajwaini Paratha,simple bottlegourd curry
and microwaved pappad

Let’s peek into my fellow marathoner’s kitchen – Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, ,Pavani,PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena

The Chaat recipe that had to come up today will be posted tomorrow.So be sure to come back to grab a bite…

Bon Appetit…

22 thoughts on “Gujarati Dal From Sukham Ayu For ICC”

  1. Wow….you have really excelled today. I feel right at home with this Dall!! We love it so much that I have to make extra to enjoy it fully!! Only difference is that I use oil instead of ghee.

  2. Pj, Thanks for posting a picture of Kokum – I have tried at Whole foods and several other grocery stores – no body seemed to know — Now I know what I am looking for at least lookswise… Yummy looking dal

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