Gujarati Dal from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey
In Ahmadabad, Riku showed me her basic home-style dal. Like many Gujarati foods, it has a subtle balance of hot, sweet, and tart, with flavors mild rather than punchy, and it contains no garlic or ...
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Cooking tools:
- Stove
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Mixing bowl
Ingredients
- dal
- potato
- cayenne
- urad dal
- toovar dal
- jaggery
- brown sugar
- turmeric
- coriander
- fenugreek seeds
- cinnamon
- peanuts
- vegetable oil
- fish tamarind
- tamarind pulp
- cloves
- asafoetida
- tomatoes
- dried red chiles
- water
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