Gujarati Sweet and Sour Toor Dal
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Ingredients
- 200 g toor dhal (split pigeon peas)
- 200 g tomatoes, finely chopped
- 1 tbsp jaggery
- 1 tbsp tamarind paste
- 30 g peanuts
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 8 curry leaves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 14 g
- Carbohydrate
- 37.7 g
- of which sugars
- 8.4 g
- Fat
- 11.8 g
- of which saturates
- 1.3 g
- Fibre
- 9.4 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and boil in 900ml water with the ground turmeric for 30 minutes until completely soft, then whisk to break it down.
- 2
Stir in the chopped tomatoes, jaggery and tamarind paste, and simmer for 8 minutes.
- 3
Heat the vegetable oil in a small pan and fry the mustard seeds, cumin seeds, dried red chillies, curry leaves and peanuts for 1 minute until the seeds crackle and the peanuts smell toasted.
- 4
Pour the tempering over the dal and stir through.
- 5
Season to taste and scatter with the chopped coriander before serving with rice.
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