This is very a different, creamy and a delicious dish from the Gujarati cuisine.
Instead of tomatoes, sour yogurt is used in this recipe to give a tangy taste to this dal. Yogurt gives a rich and creamy texture to the dal and also enhances the protein and calcium content the dal. It is very easy to make and can be served with rice or roti:
Tuvar dal ( pigeon peas) – 3/4th cup
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder( dhania powder)- 2 tsps
Cumin powder( jeera powder) – 1 tsp
Sugar – 1/2 tsp
Salt to taste
Yogurt – 1/2 cup
Besan ( gram flour/ kadala maavu) – 2 tsps
Oil – 2 tsps
Onion – 1
Ghee – 2 tsps
Mustard – 1 tsp
Cumin seeds – 1 tsp
Hing ( asafoetida/ perungayam) – 1/8th tsp
Curry leaves – few
Wash and soak tuvar dal for 30-45 mins.
Peel, wash and chop onion finely.
Drain the water completely, add 2 cups of fresh water and turmeric powder.
Pressure cook the dal for 3-4 whistles.
Mash the cooked dal well.
Heat oil in a pan. Add the chopped onions. Sauté till it turns pale.
Add the cooked dal, red chilli powder, coriander powder, cumin powde, salt and sugar. Mix well and cook it for few mins.
Reduce the flame . Add the besan to the yogurt and beat it well till it becomes a very smooth mixture.
Add the yogurt and besan mixture and 1/2 cup of water to the dal. Mix well and let it cook for few more mins. Keep stirring while cooking after adding the yogurt.
Heat ghee in a pan. Add the mustard. When it starts spluttering, add the cumin seeds, hing and curry leaves. Sauté for few seconds and add the tempering to the simmering dal.
Serve the dal hot with roti / rice 🙂