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TUVER-NI-DAAL (Gujarati daal )



Tuver-ni-daal is one of the pillars of Gujarati diet. A Gujarati thaali consists of Dall, Bhat, Shaak and Rotli Gujarati dall is thinner in consistancy and is sweet and sour
Surprisingly the usage of spices in Gujarati dall is minimalIt tastes great with Rotli (Phulkas) and Bhat (rice)
So here is the Gujarati version of Thuver Daal

Thoram Parappu 1/2 cup
Ginger 1/2 " piece
Green Chillies 2 nos
Kokum/Tamarind 4 slices/small marble sized
Tomato 1 no
Curry leaves 1 sprig
Peanuts (optional) 1 tbsp
Sugar/Jaggary 1/2 to 1 tspoon
Salt to taste
Jeera powder 1/4 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Asafoetida powder 1/4 tsp


Oil 1 ladle
Mustard 1/4 tspoon
Fenugreek seeds 1/4 spoon
Jeera 1/2 tspoon
Asafoetida 1/2 tspoon





Cook thoram parappu in pressure cooker after adding a little Asafoetida and a little Jeera powder When cold, churn and keep aside. Cut ginger and Green chillies in small pieces first and then using a stone/pound-mortar, make rough paste and set aside Cut tomato in small pieces and set aside. Soak peanuts in a little water
Soak Kokum in little water for ten to fifteen minutes to make it softer and facilitate release acids faster while boiling. If you don't have Kokum, use required amount of Tamarind 
Take churned dhall in a vessel (patela/tapela) add about 500 ml of water Add salt, Chilli-Ginger paste and soaked peanuts and Kokum, Turmeric and chilli powders
Set to boil on a medium flame for about ten to fifteen minutes. Now add rest of Jeera powder and sugar or jaggery and boil for two to three minutes. Taste for salt and other spices
Now take the tempering ladle and add oil and tempering spices. When mustard starts popping, add Asafoetida and curry leaves and temper the dhall. Immediately cover the vessel and set aside. Serve after one hour after re-boiling
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