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Toor Daal with Jaggery

By Sheetal PurohitOrigin: Gujarat, India
🎙️ Listen to the related episode
Toor DalVegetarian
Toor Daal with Jaggery

Flavour Notes

sweet, tangy daal with jaggery

Ingredients

  • 2 cups of dry toor daal
  • 3 cups of water
  • pinch of tumeric

Tarka / Vagar / Tempering

  • 1 tbsp of peanut oil
  • 1 tbsp ghee
  • 1 tsp of black mustard seeds
  • 1/2 tsp of cumin seed
  • 1/2 tsp of fenugreek seed
  • 3 cloves
  • 1 star anise
  • 1 piece of cinnamon bark
  • 2 small green chilies
  • 1 stalk of curry leaves
  • 1 tbsp fresh chopped ginger
  • 1 large tsp of dried pickle masala
  • 3/4 cup of chopped tomato
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1 tsp of kashmiri chili powder
  • 2 tsp of salt
  • 2-3 tbsp of jaggery/gur
  • 1/3 cup of fresh coriander
  • lime

Method

  1. Cook the toor daal with the 3 cups of water and pinch of turmeric in an instant pot for 8 minutes.
  2. For tempering, heat the peanut oil and ghee in a large pan on medium heat.
  3. Add the mustard seeds, cumin seeds, fenugreek seeds, cloves, star anise, cinnamon and stir
  4. Then add green chilis, curry leaves, fresh ginger, pickle masala and stir again
  5. Add chopped tomatoes and then cook for several minutes until tomatoes cook down and become gravy-like.
  6. Add the dry spices: cumin, turmeric, kashmiri chili and salt and stir to mix well.
  7. Add the daal and water and cook for 10 more minutes. You may add more water if it has gotten too thick.
  8. Then add the jaggery, fresh coriander, and lime to taste.