Northern Indian Gujarati Dal With Pickle Masala | VegNews

Ingredients

• For the pickle masala:
• ½ cup fenugreek seeds, crushed 
• ¼ cup split yellow mustard seeds 
• 1 tablespoon salt 
• 2 teaspoons asafoetida 
• 3 tablespoons peanut oil 
• ¼ cup Kashmiri chili powder 
• 1 tablespoon red chili powder 
• ½ teaspoon citric acid 
• For the dal:
• ⅓ cup dried split pigeon peas, rinsed and drained
• ½ cup chopped tomatoes 
• 3 tablespoons grated jaggery (Indian unrefined cane sugar)
• 2½ teaspoons lime juice
• ½ teaspoon ground turmeric 
• 1½ teaspoon cumin powder 
• ¾ teaspoon salt
• ½ cup water
• For the seasoning: 
• 2 tablespoons neutral oil 
• 1 teaspoon mustard seeds 
• ¼ teaspoon asafoetida 
• 1½ teaspoons Kashmiri chili powder 
• 1 teaspoon Pickle Masala 
• 3 tablespoons chopped cilantro
• 2 dried chilies, to garnish
• 2 cups cooked rice, to serve