Gujarati Dahl

Dahl/Dal/Dhal when translated in English is nothing but yellow lentil soup/ stew. Dahl is a staple food of India. It is known to be high in protein and help in digestion. It is both nutritious and flavorful. Dahl comes in a variety and has different names in different parts of India.
Gujarat is a western state in India, and Gujarati food is typically sweet and spicy. So, this recipe prepares Dahl with both sugar and salt.



Ingredients:
1. 2 cups toor dahl (also known as arhar dal)
2. 2-3 sprigs of fresh curry leaves.
3. 1 large tomato, chopped.
4. 1-2 Green onions, chopped (optional)
5. 1/4 teaspoon Turmeric powder
6. 1/2 teaspoon paprika
7. 1.5 teaspoon salt
8. 2 teaspoon sugar (use grated jagerry if you have it)
9. 1 teaspoon Mustard seeds
10. 1 teaspoon Cumin seeds
11. 1/2 teaspoon methi (fenugreek seeds)
12. A pinch of Hing (Asafoetida)
12. 5-10 drops of lime juice.
13. 3 cup water
14. 1 tbspn ghee (pasteurized butter)
15. 2-3 dry red chili, broken into pieces

Directions:
1. Heat Ghee in a pressure cooker
2. When the ghee is hot, add mustard seeds and bring it to splutter
3. Add cumin seeds, fenugreek seeds until the seeds turn brown and the popping sound fastens
4. Add onion, turmeric powder, chili powder, curry leaves, Hing, paprika, and cook until the onion softens
5. Add tomato, lime juice and cook for another 5 minutes.
6. Wash toor dahl and soak in water while the tomato cooks
7. Add dahl and water to the pressure cooker.
9. Add sugar and salt and close lid to allow the Dahl to boil. Let 4-5 whistles blow.
10. Allow the steam to come out of the pressure cooker. When the lid of pressure cooker opens, garnish as desired.

Dahl is ready to be served hot as a soup or over a bed of white Basmati rice for an evening dish. Enjoy!