Tuar Dal

Recipe to prepare "Tuar Dal": <br /><br />Ingredients: <br />1 bowl split pigeon pea/tuar dal, pressure-cooked by adding little salt and turmeric powder in the water <br />1 glass water <br />1/2 tsp red chilli powder <br />2-3 green chillies, chopped <br />30 gms/3 tsp jaggery, finely chopped <br />3-4 pieces garcinia indica/kokum <br />1 medium-size tomato, finely chopped <br />few coriander leaves, chopped <br />For Infusion/Tadka: <br />2 tsp refined oil <br />1 tsp mustard seeds <br />1/2 tsp cumin seeds <br />2-3 curry leaves <br />1/2 tsp chopped green chillies <br />1 pinch asafoetida <br />2 whole red chillies, tear into pieces <br />few coriander leaves, chopped <br /><br />Method: <br />Transfer the tuar dal into a pan on medium flame. <br />Add in water; stir and bring it to a boil. <br />Add red chilli powder and green chillies. Mix well. <br />Add jaggery, and stir gently until it melts. <br />Add garcinia indica; stir and let it simmer on medium flame for 1-2 minutes. <br />Add tomato, and stir continuously for 2-3 minutes until a little thick consistency. <br />Add coriander leaves, and mix once. <br />Turn off the flame, and transfer the dal into a bowl. <br />For Infusion/Tadka: <br />Heat oil in a pan. <br />Add in mustard seeds, and let them splutter. <br />Add cumin seeds, curry leaves, green chillies and asafoetida. Mix well. <br />Add whole red chillies, and stir for a while. <br />Add coriander leaves and the cooked dal. Stir once and put off the flame. <br />Gujarati Tuar Dal is ready to serve.