Gujarati Sweet and Sour Lentils

Gujarati Sweet and Sour Lentils

Gujarati Sweet and Sour Lentils

This delicious stewed dish strikes an elegant balance between sweet and tart flavors.James Oseland

This delicious stewed dish strikes an elegant balance between sweet and tart flavors.

Gujarati Sweet and Sour Lentils
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
Yield: serves 4

Ingredients

  • 1 cup toor dal
  • 14 cup ghee or peanut oil
  • 14 cup roasted unsalted peanuts
  • 34 tsp. cumin seeds
  • 12 tsp. black mustard seeds
  • 14 tsp. asafetida
  • 14 tsp. fenugreek seeds
  • 16 fresh curry leaves
  • 2 chiles de arbol, broken in half
  • 2 plum tomatoes, cored and roughly chopped
  • 4 tbsp. finely chopped jaggery or packed brown sugar
  • 2 tbsp. tamarind concentrate
  • 2 tsp. hot paprika
  • 1 tsp. tumeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 3 tbsp. fresh lemon juice
  • Kosher salt, to taste
  • 2 tbsp. roughly chopped cilantro

Instructions

  1. Bring dal and 9 12 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; simmer, stirring, until tender, about 1 hour 45 minutes. Using a wooden spoon, vigorously stir dal to mash it up; set aside.
  2. Meanwhile, melt ghee in a 12" skillet over high heat. Add peanuts, cumin, mustard seeds, asafetida, fenugreek, curry leaves, chiles, and tomatoes; cook until fragrant, 3-4 minutes. Pour spice mixture into dal with jaggery, tamarind, paprika, turmeric, coriander, cumin, and lemon juice. Season with salt. Simmer until flavors meld, about 10 minutes. (Stir in a little water, if necessary; it should be soupy.) Garnish with cilantro.