Gujarati Sweet and Sour Lentils

Name: Gujarati Sweet and Sour Lentils
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup toor dal; 1 ⁄ 4 cup ghee or peanut oil; 1 ⁄ 4 cup roasted unsalted peanuts; 3 ⁄ 4 tsp. cumin seeds; 1 ⁄ 2 tsp. black mustard seeds; 1 ⁄ 4 tsp. asafetida; 1 ⁄ 4 tsp. fenugreek seeds; 16 fresh curry leaves; 2 chiles de arbol, broken in half; 2 plum tomatoes, cored and roughly chopped; 4 tbsp. finely chopped jaggery or packed brown sugar; 2 tbsp. tamarind concentrate; 2 tsp. hot paprika; 1 tsp. tumeric; 1 tsp. ground coriander; 1 tsp. ground cumin; 3 tbsp. fresh lemon juice; Kosher salt, to taste; 2 tbsp. roughly chopped cilantro

Serves
serves 4

This delicious stewed dish strikes an elegant balance between sweet and tart flavors.

Ingredients

1 cup toor dal
¹⁄₄ cup ghee or peanut oil
¹⁄₄ cup roasted unsalted peanuts
³⁄₄ tsp. cumin seeds
¹⁄₂ tsp. black mustard seeds
¹⁄₄ tsp. asafetida
¹⁄₄ tsp. fenugreek seeds
16 fresh curry leaves
2 chiles de arbol, broken in half
2 plum tomatoes, cored and roughly chopped
4 tbsp. finely chopped jaggery or packed brown sugar
2 tbsp. tamarind concentrate
2 tsp. hot paprika
1 tsp. tumeric
1 tsp. ground coriander
1 tsp. ground cumin
3 tbsp. fresh lemon juice
Kosher salt, to taste
2 tbsp. roughly chopped cilantro

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Instructions

Step 1

Bring dal and 9 1⁄2 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; simmer, stirring, until tender, about 1 hour 45 minutes. Using a wooden spoon, vigorously stir dal to mash it up; set aside.

Step 2

Meanwhile, melt ghee in a 12" skillet over high heat. Add peanuts, cumin, mustard seeds, asafetida, fenugreek, curry leaves, chiles, and tomatoes; cook until fragrant, 3-4 minutes. Pour spice mixture into dal with jaggery, tamarind, paprika, turmeric, coriander, cumin, and lemon juice. Season with salt. Simmer until flavors meld, about 10 minutes. (Stir in a little water, if necessary; it should be soupy.) Garnish with cilantro.

Bring dal and 9 1⁄2 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; simmer, stirring, until tender, about 1 hour 45 minutes. Using a wooden spoon, vigorously stir dal to mash it up; set aside.
Meanwhile, melt ghee in a 12" skillet over high heat. Add peanuts, cumin, mustard seeds, asafetida, fenugreek, curry leaves, chiles, and tomatoes; cook until fragrant, 3-4 minutes. Pour spice mixture into dal with jaggery, tamarind, paprika, turmeric, coriander, cumin, and lemon juice. Season with salt. Simmer until flavors meld, about 10 minutes. (Stir in a little water, if necessary; it should be soupy.) Garnish with cilantro.