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:

Ingredients
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

Methods

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 🙂