Gujarati Dal

Name: Gujarati Dal
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 5 g acı biber tozu; 1 g Asafetida; 5 g defne yaprağı; 20 g demirhindi ezmesi; 10 g Garcinia gummi-gutta; 30 g Ghee; 5 g hardal tohumu; 40 g jaggery; 5 g kimyon tohumu; 10 g kırmızı biber; 15 g kişniş; 1000 g Su; 200 g toor dal; 10 g tuz; 15 g zencefil; 3 g zerdeçal tozu; 2 g çemen otu tohumu

🔥 100 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
5 g acı biber tozu
1 g Asafetida
5 g defne yaprağı
20 g demirhindi ezmesi
10 g Garcinia gummi-gutta
30 g Ghee
5 g hardal tohumu
40 g jaggery
5 g kimyon tohumu
10 g kırmızı biber
15 g kişniş
1000 g Su
200 g toor dal
10 g tuz
15 g zencefil
3 g zerdeçal tozu
2 g çemen otu tohumu

Hazırlanışı

Rinse the toor dal thoroughly under running water. Soak the toor dal in 500 grams of water for at least 30 minutes.

Drain the soaked toor dal and transfer it to a pressure cooker. Add 500 grams of fresh water and a pinch of turmeric powder. Cook for 3-4 whistles or until the dal is very soft and mushy. Allow the pressure to release naturally.

Once cooked, open the pressure cooker and mash the toor dal well with a whisk or a hand blender until smooth. Set aside.

Gujarati Dal

Malzemeler

Hazırlanışı

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