My Dad normally makes a spicy version of this for me when I have a cold, as I think it helps get everything out of my system.
This is a meal as it is, or have it with Rice and it becomes a staple dish for most of us Gujarati’s which is called Daar Bhaath or if you really want to make a meal out of it, you can make Daar Dhokli. Dhokli is Indian Pasta which is a dough made out of Wheat Flour and Chickpea Flour with herbs and spices and rolled out thin and cut into squares/diamonds (they can be any shape) then the ‘Pasta’ is immersed into Boiling Daar and cooked until the thin Soup turns nice and thick.
Prep for the Base
- 1/2 Cup Split Pigeon Peas (Toor Daal) soaked for half an hour at least
- 3 + 1/2 Cups Water
- 1/2 Tomato roughly chopped
Be sure to wash this Daal 5-6 times until the Water doesn’t seem ‘cloudy’ and the Daal doesn’t feel greasy
- 3 Tsp Salt
- 4 Tbsp Jaggery
- 1/2 Tsp Garam Masala
- 2-3 Tbsp fresh Coriander roughly chopped
- 1+1/2 Tbsp Coriander & Cumin Powder (Dhana Jeeru)
- 2 Tsp Garlic Paste
- 2 Tsp Ginger Paste
- 2 Tsp Green Chilli Paste
- 1/2 Tsp Turmeric
- 2 Tsp Red Chilli Powder
- 3 Tbsp Lemon Juice/ Tamarind Pulp
- 2 Cups Water
- 5 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Stalks finely chopped
- 1 Star Anise
- 1/2 Tsp Asafoetida
- 1/2 Fresh Red Chilli roughly chopped (optional)
- 1/2 Tsp Garlic
- 1/2 Tsp Green Chilli
- 1/2 Tomato finely chopped
- 1/2 Tsp Tomato Puree
- In a Pressure Cooker add all the ingredients for the Base and Pressure Cook it on high for 4 whistles.
- After 15 minutes release the pressure with the help of a spoon and open it up.
- Add all the Spices along with the Water and with the Hand Blender, Blend everything until everything is smooth and well blended.
- Taste taste and make sure all the flavours are suited to your pallet, if you think something is missing you can add it now or add it into the Tadka.
- In a big Pot heat the Oil on a Low-Medium flame.
- Once hot add the Mustard Seeds once they splutter add the Cumin Seeds.
- Now add the Coriander Stalks, Star Anise & Asafoetida, this is also the right time to add in the Red Chilli.
- Add in the Garlic and Green Chilli Paste, give everything a mix and let everything fry until the raw smell goes away (30-40 seconds)
- Now add in the finely chopped Tomatoes and Tomato Puree.
- Give everything a good mix, and cook until the Tomatoes become mushy.
- Once the Tomatoes can easily be mashed with the back of a spoon, add in the blended Soup.
- Stir and let it come to a boil. The more you allow this to boil the more flavourful it’ll get, so around 25-20 minutes.
It’s ready to Drink, Share and Enjoy.