A staple diet in a Gujarati household and a delicacy in a non Gujarati household. Made with Tuvar dal, this tangy, sweet and sour dal can tingle your senses and palates.The soup like flowing consistency when had with hot phulka's and sabzi, can leave that irrestiable mark in your mind, that you will never want to miss having this dal when you come across it the next time.

I make suble changes every time i make them,like adding boiled peanuts and drumsticks. Savor this dal with phulka's and sabzi, then make sure you top of the meal with this dal with hot rice and papad. This could just make you take the well deserved afternoon nap!

Ingredients

• 1 cup tuvar dal/toor dal/arhar dal/yellow lentils
• ¼ cup chopped tomatoes
• 1 teaspoon chopped ginger
• 1 sliced green chilli
• 5 curry leaves
• ¼ teaspoon asafoetida
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 inch long cinnamon stick
• 1 tablespoon skinned peanuts
• 1 tablespoon jaggery
• 2 kokums  or 2 tablespoon lemon juice
• 1 tablespoon oil
• 1 tablespoon chopped coriander leaves
• Salt to taste

Method

Cook the tuvar dal with 2 cups of water either in a pot or in a pressure cooker, until fully mashed and cooked.

When the dal is hot, whisk the cooked dal  well until well blended.

Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves, green chilli, ginger,cinnamon stick and allow it to crackle.

Add tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft and tender.

Now add the cooked dal, salt, jaggery, peanuts and approximately 1.5 cups of water. Allow it to boil for 5 minutes.

Turn off heat and add coriander leaves and serve hot with a sabzi, phulka’s and rice

Note: The consistency of the dal should be of pouring consistency. The amount of water you add depends on the amount of water that was left back when you cooked the dal. Just make sure it’s not too watery and not as thick that it’s difficult to drink.