For more information on our cookies and changing your settings, click here. Meera Sodha's Gujarati Dal from Fresh India is elevated with the flavours of peanuts and star anise, making this relatively staple dish into something really special. One spoonful and I am transported.
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It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat. Soak the toor lentils in cold water overnight, or in warm water for an hour before cooking. When soaked, wash the lentils in a few changes of cold water until the water runs clear, then place in a saucepan and cover with 4cm of cold water.
Add the star anise and set to boil over a medium heat. The lentils will take around an hour to become tender so you can crush them easily with the back of a spoon , and you may need to remove the scum that forms, using a large spoon. While the lentils cook, you can prepare the tempering.
Put 2 tablespoons of oil into a frying pan over a medium heat. When hot, add the mustard seeds, cumin seeds, cloves, green chilli and 6 curry leaves. Stir-fry for 2 to 3 minutes, until you can smell the spices, then add the tomatoes. Cook for around 5 minutes, until the tomatoes become soft and paste-like, then add the turmeric, salt, honey and lemon juice.
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Cook for a couple of minutes, then turn off the heat. Date of visit: May Reviewed September 20, Very Good North Indian Thalis. Date of visit: June Thank ParwathiH. Reviewed July 20, via mobile. Highly priced North Indian food.
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