Jamanvaar wali Naat ni Gujarati Daal Just archiving my recipe for an easy reference for all our non gujarati yet gujarati food enthusiasts For the DAL Wash and Soak the Tuver Dal for 20mins Pressure Cook it for Three Whistles and allow resting time until the cooker cools down Run a Hand Mixer through this to form a smooth consistency of the Dal Can add 20 30 extra water at this stage since it is going to be boiled for sometime Add Haldi Lal Mirchi Powder Salt In Moderation right now Jaggery To preference Dry Kokum Which has been washed and soaked for 5 10mins can be substituted with Imli Pulp Lemon or at the very least Amchur at the tail end of this method Kaachi Sing Non Roasted Unsalted Peanuts I usually microwave peanuts in water for 1minute and then add them to the dal to boil for 20 Dry Kharek optional Bring this to boil for 20mins at least 25 30 mins even better For the VAGHAAR TADKA Heat oil Don t be stingy with the quantity Add Rai wait for it to crackle Hing Laving 5 6 pods Taj 3 barks of 1inches broken for increased aroma Chopped meetho limdo curry leaves chopped for increased infusion of aroma 1 large spoonful of Methi no Masalo Gamechanger Add this vaghar to the Dal and immediately cover it with a lid and switch the gas off Important Step Do not open this cover for atleast 10 15mins This step is crucial because this will ensure that all the fragrance and flavour from the spices gets trapped and your dal becomes wholesome and aromatic Once after quickly taste and calibrate the need for salt and jaggery if any If you hadn t added Kokum or Imli before this is the stage to add Lemon or Amchur Add freshly chopped coriander just before serving Thank me if it takes you back to Jamanvaar ni Dal

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Jamanvaar wali / Naat ni / Gujarati Daal
Just archiving my recipe for an easy reference for all our non-gujarati yet gujarati-food enthusiasts.

For the DAL:
- Wash and Soak the Tuver Dal for 20mins
- Pressure Cook it for Three Whistles and allow resting time until the cooker cools down
- Run a Hand Mixer through this to form a smooth consistency of the Dal. Can add 20-30% extra water at this stage, since it is going to be boiled for sometime. - Add Haldi, Lal Mirchi Powder, Salt (In Moderation, right now), Jaggery (To preference), Dry Kokum (Which has been washed and soaked for 5-10mins) [can be substituted with Imli Pulp, Lemon, or at the very least, Amchur at the tail end of this method], Kaachi Sing (Non Roasted-Unsalted Peanuts) (I usually microwave peanuts in water for 1minute and then add them to the dal to boil for 20.), Dry Kharek (optional)
- Bring this to boil for 20mins, at least. 25-30 mins, even better!

For the VAGHAAR/TADKA:
- Heat oil (Don't be stingy with the quantity)
- Add - Rai, wait for it to crackle
- Hing
- Laving (5-6 pods)
- Taj (3 barks of 1inches, broken - for increased aroma)
- Chopped meetho limdo (curry leaves, chopped for increased infusion of aroma)
- 1 large spoonful of Methi no Masalo (Gamechanger!)
- Add this vaghar to the Dal, and immediately cover it with a lid and switch the gas off (Important Step)
- Do not open this cover for atleast 10-15mins. This step is crucial because this will ensure that all the fragrance and flavour from the spices gets trapped and your dal becomes wholesome and aromatic!
- Once after, quickly taste and calibrate the need for salt and jaggery, if any. If you hadn't added Kokum or Imli before this is the stage to add Lemon or Amchur.
- Add freshly chopped coriander, just before serving
- Thank me, if it takes you back to Jamanvaar ni Dal

#FiAStaysAtHome #DiscoverCreateCelebrate #Ahmedabad #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove #FoodInAhmedabad #Foodfind #Foodblog #Foodwriters #Food #FoodLove #Foodgasm #Foodstagram #Instafood #Foodnetwork #Foodfeed #Foodtalk #Foodtalkindia #ThingsToDoInAhmedabad #AhmedabadFightsCorona #HomeCooking #GujaratiFood

Jamanvaar wali / Naat ni / Gujarati Daal Just archiving my recipe for an easy reference for all our non-gujarati yet gujarati-food enthusiasts. For the DAL: - Wash and Soak the Tuver Dal for 20mins - Pressure Cook it for Three Whistles and allow resting time until the cooker cools down - Run a Hand Mixer through this to form a smooth consistency of the Dal. Can add 20-30% extra water at this stage, since it is going to be boiled for sometime. - Add Haldi, Lal Mirchi Powder, Salt (In Moderation, right now), Jaggery (To preference), Dry Kokum (Which has been washed and soaked for 5-10mins) [can be substituted with Imli Pulp, Lemon, or at the very least, Amchur at the tail end of this method], Kaachi Sing (Non Roasted-Unsalted Peanuts) (I usually microwave peanuts in water for 1minute and then add them to the dal to boil for 20.), Dry Kharek (optional) - Bring this to boil for 20mins, at least. 25-30 mins, even better! For the VAGHAAR/TADKA: - Heat oil (Don't be stingy with the quantity) - Add - Rai, wait for it to crackle - Hing - Laving (5-6 pods) - Taj (3 barks of 1inches, broken - for increased aroma) - Chopped meetho limdo (curry leaves, chopped for increased infusion of aroma) - 1 large spoonful of Methi no Masalo (Gamechanger!) - Add this vaghar to the Dal, and immediately cover it with a lid and switch the gas off (Important Step) - Do not open this cover for atleast 10-15mins. This step is crucial because this will ensure that all the fragrance and flavour from the spices gets trapped and your dal becomes wholesome and aromatic! - Once after, quickly taste and calibrate the need for salt and jaggery, if any. If you hadn't added Kokum or Imli before this is the stage to add Lemon or Amchur. - Add freshly chopped coriander, just before serving - Thank me, if it takes you back to Jamanvaar ni Dal #FiAStaysAtHome #DiscoverCreateCelebrate #Ahmedabad #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove #FoodInAhmedabad #Foodfind #Foodblog #Foodwriters #Food #FoodLove #Foodgasm #Foodstagram #Instafood #Foodnetwork #Foodfeed #Foodtalk #Foodtalkindia #ThingsToDoInAhmedabad #AhmedabadFightsCorona #HomeCooking #GujaratiFood

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