Gujarati lagan dahl, from the western state of Gujarat in India, is an aromatic dish made with split pigeon peas (toor dal), peanuts and spices. It’s sweet and sour with bit of a kick to it
| Created by | Spinneys |
| Prep time | 15 minutes |
| Soaking time | Overnight |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 220 |
| Fat | 14.7g |
| Saturates | 8.5g |
| Protein | 5.6g |
| Carbs | 20.3g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWash the lentils until the water runs clear and soak overnight.
Place the lentils and 500ml of water in a pot. Place the peanuts in a muslin cloth and tie together to form a small bag. Place in the pot and cover with a lid. Cook for 1 hour or until tender. Remove the peanut bag and set aside.
Add the remaining water to the lentils and using a hand blender, blitz until smooth. Place the pot over a medium heat again
Roughly chop the tomatoes and finely grate the ginger. Add both to the pot along with the chilli powder, turmeric, whole green chilli, jaggery (or soft brown sugar) and salt. Simmer for approx. 10-15 minutes, stirring occasionally.
Meanwhile, heat the ghee in a small pan over a medium heat. When hot add the mustard seeds and wait until they start popping. Add in the cumin and fenugreek seeds and leave to sizzle. Add in the bay leaf, cinnamon stick, clove and chilli and sauté for 1 minute. Add in the curry leaves and asafoetida.
Add the tempering to the dahl and stir well.
Serve hot with steamed rice.
