Toor Dal: Gujarati Surati Dal

I am reposting a great recipe for Gujarati Surati Dal from Veg Recipes of India that uses another type of dal: Toor Dal (also Arhar, Tur, Toovar or Tuvar Dal). Toor dal is split pigeon peas and is popular for making Gujarati dals. From the internet, I see that Gujarat is a state in western India, and Surat is a district in the state of Gujarat India. Gujarat cuisine is mainly vegetarian due to religious influences such as Jainism, which teaches nonviolence and equality between all life forms. Mohandas Gandhi was a Gujarati. Toor dal is also used in Sambar dishes traditionally served in South India, but this dish is Gujarati. It is really so delicious and I am so happy it was shared on the internet.

Once again, I brought out my pressure cooker which I have grown to love. It dramatically cuts down on the cooking time and saves energy. I cooked the dal and tomatoes in the pressure cooker but still pre-soaked the dal for 30 minutes before starting.

Gujarati Surati Dal

Ingredients:
1 cup Toor dal (pre-soaked for 30 minutes)
3 cups water
1/2 tsp turmeric
2 medium size tomatoes, chopped
1 green chili, chopped
¼ or ½ tsp red chili powder
2 tbsp unroasted raw peanuts
1 sprig curry leaves
½ inch ginger, finely chopped
1 tbsp jaggery (or brown sugar)
½ or 1 tbsp lemon juice
salt as required

For tempering:
½ tsp mustard seeds
Pinch of asafoetida (aka "Devil's Dung" due to its very strong odor from sulfur compounds. It adds a wonderful flavor)
2 tbsp oil (or ghee)
1-2 dry red chilies

1. Pick and wash the dal in several changes of water. Drain the dal from its soaking water and place it in the pressure cooker with 3 cups of fresh water, turmeric and tomatoes. Secure the top according to the manufacturer's instructions.

2. Set the pressure cooker on high heat until the pressure regulator begins to jiggle. Lower the heat to medium-high and begin cooking time. Cook for 7 minutes. A gentle rocking and hissing of the pressure regulator indicates the cooker is at the proper cooking pressure.

3. When the cooking time has elapsed, remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.

4. Use a whisk or wooden spoon to mash the lentils.

5. Add the peanuts, green chilies, curry leaves, red chili powder, ginger & jaggery (or sugar) and salt to the dal.

6. Bring the dal to a boil and then simmer for 3-4 minutes. It should have a thin consistency. Add more water if it becomes too thick. Turn off the heat.

8. Heat oil (or ghee) in a separate pan. Add the mustard seeds and when they pop, add the asafoetida and red chilies. Fry the mixture for a few seconds but don't burn.

10. Quickly pour the spices and oil in the dal. Stir and continue to simmer the dal for a couple of minutes.

11. Add lemon juice and stir.

12. Check the seasonings and garnish with coriander leaves. Serve with rotis or rice.