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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to keep the consistency of this dal thin. In case it thickens, pour in some boiled water and adjust the salt accordingly.
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Surati Dal is an arhar dal recipe that is popular in Gujarat, where it is much-loved for its sweet-and-sour taste. This unique taste comes from the addition of jaggery and lemon juice in the dal. Tomatoes also lend a lot of flavour to this dal, which is otherwise a no-onion, no-garlic preparation. Due to its thin consistency, it goes famously with rice.
- Split pigeon peas (Arhar dal) (½ cup)
- Tomato, finely chopped (2)
- Green chillies (hari mirch), finely chopped (1)
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Lal Mirch Red Chili Powder (½ tsp)
- Peanuts, roasted (2 tbsp)
- Curry leaves (kadipatta) (1 sprig)
- Ginger (adrak), finely chopped (1-inch piece)
- Jaggery (gud) (1½ tbsp)
- Lemon juice (1 tbsp)
- Salt (to taste )
- Yellow mustard seeds (sarson) (½ tsp)
- Asafoetida (hing) (a pinch)
- Ghee (2 tbsp)
- Dry red chillies (sabut lal mirch) (2)
- Coriander leaves (hara dhania), finely chopped (2 tsp)
- Thoroughly wash the dal and cook it with the tomatoes in 3 cups of water. Timing it to 3 whistles in the pressure cooker would ensure that the dal is completely cooked.
- Mash up the dal to form a smooth mixture.
- Next, add in the peanuts, green chillies, kadipatta, the MTR Haldi Turmeric Powder, the MTR Lal Mirch Red Chili Powder, ginger, jaggery and salt and mix well.
- Bring the dal to a boil again and then let it simmer for 3 to 4 minutes.
- Heat ghee in a kadhai. Toss in the sarson and when they have started popping, add in the hing and sabut lal mirch.
- Keep sautéing for a few seconds and pour this tempering over the dal.
- Keep stirring and continue to simmer the dal for a couple more minutes.
- Next, add in the lemon juice and stir.
- Garnish with hara dhania and serve hot with roti or rice.
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