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Gujarati Yellow Dal

  • 1 cup yellow split lentil (pidgeon peas)
  • 3 cups water
  • 1 tsp vegetable or canola oil
  • 1 tsp Salt
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp black mustard seed (whole)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp chilli powder
  • 1 tsp ginger paste
  • 1 tsp Sugar (or to taste)
  • 2-3 curry leaves
  • 1 small crushed tomato (or 1-2 tsp tomato paste)
  1. Boil 1 cup lentils in 3 cups water until lentils are soft. Once cooked, blend with hand blender
  2. In another pot, take 1 tsp oil, add mustard seed, and curry leaves (2-3); fry until they crackle
  3. Then add salt, cumin, coriander, chilli and ginger paste – fry for 5 seconds
  4. Then add dal mixture
  5. Combine and then add sugar (optional)
  6. Bring to boil – can add water if too thick. Reduce to medium heat; should be a fairly thin gravy consistency
  7. Add 1 small crushed tomato or tomato paste, cook further 5 minutes
  8. Garnish with fresh coriander leaves
  9. Serve with rice