GUJARATI DAL

Prep time: 20 minutes, plus soaking time Cook time: 40 minutes

Serves 4

I make this dish (second from right) at least once a week. Don’t be put off by the number of ingredients needed, they make a wonderfully fragrant soup. Gujarati dal is very different to other dals: it has two contrasting flavours – sweet and sour. The sweetness comes from the palm sugar ( jaggery) and the sourness comes from kokum (a dried fruit from the Goan butter tree). If you struggle to find kokum, use tamarind paste instead and adjust to taste accordingly. This dal is delicious with any curry, rice and roti.

INGREDIENTS

– 100g tuvar dal

(yellow lentils)

– ⅛ tsp ground turmeric – handful of chopped fresh coriander, to garnish

For the masala mix

– 1 piece of kokum

– 3cm piece of fresh ginger, peeled and chopped

– ⅛ tsp ground turmeric – ½ tsp red chilli

powder

– ½ tsp ground

coriander

– ½ tsp garam masala

– ½ tbsp granulated

sugar

– ½ tbsp palm sugar

( jaggery)

– 120ml tinned chopped

tomatoes

– 2 tbsp tomato ketchup – 1 green chilli, halved

lengthwise

For the vagar (tempered oil)

– 2 tbsp sunflower oil – ½ tsp mustard seeds – 1 dried red chilli

– 2 cloves

– ⅓ tsp fenugreek seeds – ¼ tsp asafoetida (available from Sainsbury’s, Waitrose and Amazon)

METHOD

First, make the masala mix. Place the kokum in a small dish and add a drizzle of water. Squash and squeeze the kokum, then transfer to a bowl. Add all the remaining ingredients for the masala mix to the bowl with ½ tsp salt, combine well and set aside.

Place the lentils in a bowl and wash in lukewarm water. Drain and repeat several times until the water remains clear. Place the washed dal in a saucepan, pour over 480ml boiling water, leave to soak for 30 minutes and then drain.

Place a separate large saucepan over a high heat, add 720ml water, the soaked lentils, turmeric and ⅛ tsp salt. Bring to the boil, then simmer over a medium heat for 30 minutes. Use a metal spoon to skim off any foam that forms on the surface of the water.

Check the lentils are ready by squeezing a piece in between your thumb and finger; the lentils should crush easily, otherwise carry on simmering.

Remove from the heat and use a handheld blender to blend the dal to your preference, either totally smooth or with more texture. Return the dal to the heat.

Next, make the vagar. Heat the oil in a small saucepan set over a medium heat for 90 seconds. Check the oil is hot enough by adding a few mustard seeds; if they sizzle the oil is ready. Combine the dried chilli, cloves, mustard seeds, fenugreek seeds and asafoetida in a small bowl, then add to the hot oil. Heat for 2 minutes, stirring continuously.

Add the vagar and masala mix to the dal, stir together and add 360ml water. Turn up the heat to high and cook, stirring continuously, for

5-6 minutes.

Remove from the heat and garnish with the coriander.