Tuesday, 26 June 2007

Gujarati Series: Suva-Tuver Daal Bhaji (Dill with Toor Daal)



A Gujarati Classic and a favorite in my home, this is one curry I am especially fond of. This is one of the healthiest and the simplest curries to make and the taste of the dill blends so well with the lentils, it is just a delight to eat.

Though I serve it with a Gujarati Kadhi, this can be had with some chapatis for a filling meal.

You will need:

  • 1-2 bunches Fresh Dill, washed and chopped ( See Sidebar for Info.)
  • 1 cup- Toor Daal, Washed and cooked
  • 3-4 Cloves of Garlic - chopped
  • 1 tsp- Chili Powder
  • 1/4 tsp- Turmeric
  • 1 tbsp Pickle Masala Powder
  • 1 tbsp- Oil
  • Salt- to taste
Wash the Dill really well and chop finely. Cook toor daal with enough water to leave it a bit thick, do not let it get too runny.

In a pan, heat the oil and add the chopped garlic. When the garlic starts to sizzle, add the chopped Dill and stir for a few minutes. Sprinkle some water if it gets dry, and cook until the dill is soft. Add the seasonings and the cooked toor daal. Check for the spices and add a little bit of water if it looks dry. Cook for 5-7 more minutes.

Serve hot with chapatis and yogurt.

TIBETAN HERBAL MEDICINE

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