Called the Dal Fry of Gujarat owing to the addition of garlic, the Chevti Dal is a scrumptious, heart-warming thick curry. Best served with steamed rice, jowar rotla or wheat rotlis.

CHEVTI DAL

Components

3/4 cup split pigeon peas (toovar dal), soaked for 30 minutes and drained pipes
1/4 cup split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained pipes
2-3 tablespoons split skinless black gram (dhuli urad ki dal), soaked for 30 minutes and drained pipes
2 tablespoons split Bengal gram (chana dal), soaked for thirty minutes and drained pipes
1/2 tsp turmeric powder
Salt to taste
2-3 tbsps ghee
1 tsp cumin seeds
1 tablespoon sliced garlic
1 tablespoon crushed ginger-green chilli
1/4 tsp asafoetida (hing).
1/2 tsp red chlli powder.
1/2 tsp coriander powder.
1/2 tsp cumin powder.
1/4 tsp garam masala powder.
2-3 tbsps chopped fresh coriander leaves.
Fresh coriander sprig for garnish.
Steamed rice for serving.

Approach.

1. Transfer all the dals in the pressure cooker, add turmeric powder, salt and 3 cups of water and mix well.
2. Cover the cover and cook on medium heat till the pressure is released 4-5 times.
3. Open the pressure cooker once the pressure settles completely, mash the dals well.
4. Heat ghee in a nonstick wok, include cumin seeds and when they begin to alter the colour add asafoetida and blend well.
5. Add garlic, crushed ginger-green chilli and sauté for 30 seconds.
6. Lower the heat, include red chilli powder, coriander powder, cumin powder and blend well.
7. Include the cooked dal mix, 1/2 cup water and blend well.
8. Add garam masala powder, coriander leaves and blend well, cook on medium heat for 4-5 minutes.
9. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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