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This dal is made in most households in the region of Gujarat, in Western India. The sweet-and-sour components reflect the importance of sweet notes in food from this region, while nuts add a comforting crunch.
In a large pot, bring dal, date, and 8 cups water to a boil.
Reduce heat and simmer, partially covered, until soft, 40 minutes.
In a blender, blend the dal until smooth. Pour back into pot.
In a small pot, bring peanuts and 2 cups water to a boil.
Reduce heat, and simmer until peanuts soften, 15 minutes; drain.
Add tomato, fresh chiles, ginger, jaggery, salt, red chile powder, turmeric, and 4 cups of water to dal.
In a shallow pan over medium-high heat, melt ghee.
Add hing, mustard seeds, cumin seeds, fenugreek seeds, cloves, bay leaf, whole chiles, cinnamon sticks, and curry leaves until the mixture turns aromatic, just under a minute.
Pour tarka into dal.
Bring dal mixture to a boil; reduce heat and simmer, partially covered, 10 minutes.
Remove cloves, bay leaf, and cinnamon sticks. Add cilantro and lemon juice.
Serve piping hot with basmati rice.
See also Indian Dal Tacos
- Serving Size 8
- Calories 171
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 8 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g