Gujrati Surti Dal

For people: 1 – 2

Time: 15 to 30

Calorie: 220 mi

Ingredients of Gujrati Surti Dal:

Three / fourth cup of tur/tur dal
Two tomatoes (finely chopped)
A green chilli (finely chopped)
One quarter spoon turmeric powder
Half teaspoon red chilli powder
Two tablespoons peanuts
Curry address 7 to 8
Half teaspoon ginger paste
A big spoon jaggery
Half teaspoon lemon
Two and a half cups of water
Salt to taste

For tempering:
Half teaspoon mustard
Pinch of dough
Two tablespoon oil or ghee
Two dry red chillies
Pressure cooker
a pan

For decoration
One big spoonful of finely chopped coriander leaves

Method of Gujrati Surti Dal:

First of all, put pulse, water and tomatoes in a pressure cooker and boil it by adding 3 to 4 whistles.
After boiling the lentils, after taking the lid of the cooker, add peanuts, green chillies, curry leaves, turmeric powder, red chilli powder, ginger, jaggery and salt and boil it for 3 to 4 minutes and boil. Do not put the lid.
If the pulses become thick, then add some water to the desired amount.
Add chopped
Heat the ghee in the pan over medium heat.
After ghee, add mustard seeds and fry until they crackle.
– After rye gram, add asafoetida and red chilli and fry it until it is cracked.
After roasting, close the flame and put the chopped on Dal.
– Now add lemon juice from above.
– Ready Gujarati saute dal Garnish it with coriander and serve hot with rice or rice.

Gujrati Surti Dal
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Servings: 2 4
Calories: 220 kcal
Author: Hitesh Jain
Ingredients
  • Three / fourth cup of tur/tur dal
  • Two tomatoes finely chopped
  • A green chilli finely chopped
  • One quarter spoon turmeric powder
  • Half teaspoon red chilli powder
  • Two tablespoons peanuts
  • Curry address 7 to 8
  • Half teaspoon ginger paste
  • A big spoon jaggery
  • Half teaspoon lemon
  • Two and a half cups of water
  • Salt to taste
  • For tempering:
  • Half teaspoon mustard
  • Pinch of dough
  • Two tablespoon oil or ghee
  • Two dry red chillies
  • Pressure cooker
  • a pan
  • For decoration
  • One big spoonful of finely chopped coriander leaves
Instructions
  1. First of all, put pulse, water and tomatoes in a pressure cooker and boil it by adding 3 to 4 whistles.
  2. After boiling the lentils, after taking the lid of the cooker, add peanuts, green chillies, curry leaves, turmeric powder, red chilli powder, ginger, jaggery and salt and boil it for 3 to 4 minutes and boil. Do not put the lid.
  3. If the pulses become thick, then add some water to the desired amount.
  4. Add chopped
  5. Heat the ghee in the pan over medium heat.
  6. After ghee, add mustard seeds and fry until they crackle.
  7. - After rye gram, add asafoetida and red chilli and fry it until it is cracked.
  8. After roasting, close the flame and put the chopped on Dal.
  9. - Now add lemon juice from above.
  10. - Ready Gujarati saute dal Garnish it with coriander and serve hot with rice or rice.
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