I just got British TV chef Anjum Anand’s book Anjum’s New Indian, which is a great read for both inspiration and recipes. I love browsing beautiful cookbooks, bookmarking dishes I want to make in the future. (I may never get around to it, but that doesn’t seem to take away from the enjoyment.)
Anjum has an interesting recipe for a Gujarati dal she calls Sweet and Sour Lentils with Peanuts, which I just tagged with a post-it for the next time I’m cooking. One of the most popular posts on this blog has been my Favorite Masoor Dal Recipe, so I thought you might be ready for another one!
Sweet and Sour Lentils with Peanuts
From Anjum’s New Indian by Anjum Anand
1 cup split pigeon peas (tuvar dal), rinsed well
1/2 inch piece of fresh ginger, peeled
1 large tomato, quartered
2 tbsp raw or roasted peanuts
1 1/2-1 3/4 tbsp brown sugar or jaggery, to taste
1/2 tsp turmeric
1/4-1/2 pure red chile powder or 2-3 round red chiles or dried red chiles
1 rounded tsp garam masala
Salt, to taste
5-6 tsp lemon juice, or to taste
2 tbsp ghee or vegetable oil
pinch of asafoetida
1/2 tsp brown mustard seeds
1/2 tsp cumin seeds
1/2 inch piece of cinnamon stick
8 curry leaves
Place the lentils and 3 3/4 cup water in a large saucepan. Bring to the boil, then skim off any froth and simmer until soft, around 20-30 minutes. Blend to a smooth paste with a hand blender.
Meanwhile, blend the ginger and tomato to a smooth paste. Add the cooked lentils with the peanuts, sugar, turmeric, chile powder (or chiles), garam masala, salt and lemon juice and simmer for 5-7 minutes.
Heat the ghee or oil in a small saucepan. Add the asafoetida and cook for 5 seconds. Add the whole spices and allow to cook for 40 seconds over a low heat or until the mustard seeds pop. Add the curry leaves, let them crackle, then pour into lentils. Simmer for another 10 minutes. Add extra hot water from a recently boiled kettle to loosen, if necessary, then serve.