INSTANT DAL POWDER

1. Preheat oven to 300F.
2. Wash and drain 1 cup (195 g) toor dal. Spread it on a baking tray in a thin layer and bake for 5-10 minutes or until dry. Cool and then use.
3. Into a blender cup, add dried toor dal , 1/4 cups (53 g) jaggery, 1 tbsp turmeric powder, 2 tsp cumin powder, 2 tsp coriander powder, 1 tbsp red chili powder (or to taste), 1 tbsp garam masala, 2 tsp amchur, and 1 tbsp salt. Blend until you have a fine powder. Store your instant dal powder in an airtight container.

GUJARATI DAL

1. In a saucepan, add 2 tsp oil or ghee over medium heat. Once the oil is hot, add 1/2 cup (100 g) tomato puree and 1 tsp ginger. Saute for 1 minute. Add 1/4 cup of instant dal powder and mix well. Sautee for 1 minute. Slowly whisk in 2 cups of water. Add 1-2 tbsp of raw or roasted peanuts. Bring to a boil and then simmer uncovered over medium-low heat for 10 to 15 minutes. While the dal simmers, make the rice.
2. To make the rice, wash 1/2 cup of basmati rice until the water runs clear and drain. In a small saucepan, heat 1 tsp oil over medium-high heat. Add drained rice and saute the rice for 30 seconds, mixing well. Add 1 cup of water, mix, and bring to a boil. Turn heat to low and cover. Simmer for 15 minutes while covered.
3. Once the dal has simmered, make your vaghar. Add 2 tsp of oil to a small saucepan over medium-high heat. Once hot, add 1/4 tsp black mustard seeds, 1/4 tsp cumin seeds, pinch of thing, 1 dried chili, 2 cloves, and 5-8 curry leaves. When the mustard seeds start popping, pour the mixture over the dal.
4. Stir the dal well and add additional water if needed so that your dal is a consistency to your liking. I like mine on the thicker side. Taste for seasoning and adjust, salt, jaggery, red chili powder to your liking. Simmer for 5 minutes. Add 1 tsp lemon juice (or 2 tsp if you didn’t use amchur), and 1 tbsp cilantro. Stir and serve with cooked rice.