Gujarati Toor Daal

I think I've perfected the roti.  Maybe I was recently blessed with the skill, but this was the first time they came out exactly the way I eat them with family.

For this dish, you need a ton of different ingredients.  I borrowed it from Show me the Curry.  Surprisingly, I had everything on hand.  It tasted like home.

Which home?

Ingredients:

Under pressure:

1 1/2 cups toor dal, soaked at least 20 minutes and washed

1L whey (or water)

1/4 cups raw peanuts

1/8 tsp fenugreek seeds

1/4 tsp turmeric

After pressure:

1/2 tsp chili powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

3-4 pieces tamarind or kokum

2 green chilies, sliced

1 chopped tomato

3 Tbsp molasses or jaggery

2 tsp freshly grated ginger

additional water for desired consistency (I used 2 cups)

Seasoning:

3 tbsp oil

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

pinch hing

1 whole dried red chili

4 whole cloves

1 inch piece cinnamon

1 sprig curry leaves

Garnish:

Salt to taste

1 tsp amchur (mango powder)

chopped cilantro

squeeze of lemon

Directions:

1.  Place the "under pressure" ingredients in a pressure cooker and cook for 4 to 5 whistles.  Open it up and keep it on medium heat.

2.  Add the "after pressure" ingredients, adding water if necessary.  Let boil at least 10 minutes.  The longer it simmers, the more flavor will be released.  Mmmmmmmmmmmmm.  While you're waiting, prepare your rotis if you're going to multitask.  It's so worth it.  Once you get the hang of it, it almost feels natural and you can't really imagine an Indian meal without them.  Or naan, but I haven't done that yet.  Perhaps next week.

3.  Make your seasoning by heating oil in a small saucepan.  Add the seeds until they start to crackle, then add the rest of the seasoning ingredients.  Hing smells like illegal drugs.  Sometimes it smells bad, but when it's in the food, it gives the dish extra special Gujarati depth.  Add the seasoning to the daal.

4.  Add the amchur, the gift to us all from mother Earth.

5.  Taste and add salt if necessary.

Serve with basmati rice and rotis.  You can do this in a thali with several other dishes, but that requires more planning.  Ah this gives me an idea for leftovers.

This stuff makes me go into a trance.  It makes my skin smell like peppery curry...

After eating this, I had a dream I was making samosas and gatta masala.  I may have lost my mind to the point of no return.