Indian meals are incomplete without dal. It makes a perfect combination with both, rice and roti. Check out chef Ruchi Bharani’s take on the popular Gujarati Dal.
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Ingredients
1 cup turdal (soaked for ½ hrs.),
1 tbsp. oil,
1 small tomato (finely chopped),
coriander leaves,
1/4 tsp haldi,
1/2 tsp. red chilli powder,
jaggery to taste,
3/4 tsp. dhana jeera powder l,
emon juice to taste,
salt to taste
For Seasoning:
Mustard seeds,
jeera,
hing,
curry leaves,
1/2 dry red chilli,
4-5 cocum
Method
– Pressure cook the dal with water for around 4-5 whistles and then churn it using a hand blender.
– Heat the ghee / oil and add the mustard seeds, cumin seeds, cinnamon pieces and cloves. Once the mustard seeds starts spluttering, break in the dry red chili, curry leaves, asafoetida and chopped tomatoes and stir everything well.
– Cook it for a few seconds and then add the churned dal and water.
– Add salt, turmeric powder, coriander and cumin seed powder, red chilli powder, cocum and give it a good mix.
– Add the jaggery and coriander leaves and then let the dal boil for about 8-10 minutes on a low flame.
– Once the dal is cooked, turn off the flame and serve it with rice or rotis.
Director: Narayan Thakur
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Vaibhav Dhandha
Editing: Pratik Jain
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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