Gujarati dal with roti and rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g toor dal (split pigeon pea), about 3/4 cup (180 ml)
• 1 tomato tomato, chopped
• 1 tbsp jaggery (gur)
• 1 tbsp tamarind pulp (imli)
• 2 tbsp peanuts (moongfali)
• 2 tbsp ghee
• 1 tsp mustard seeds (rai)
• 0.5 tsp cumin seeds (jeera)
• 8 leaves curry leaves
• 0.5 tsp turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• 200 g rice, about 1 cup (240 ml)
• 200 g roti (chapati) flour (atta), for the roti
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Pressure-cook the toor dal with turmeric and 600 ml water for 3–4 whistles until soft, then whisk smooth.
2. 2Step 2. Wash and cook the rice separately in plenty of water until tender; drain and keep warm.
3. 3Step 3. Add the tomato, jaggery, tamarind pulp, peanuts and salt to the dal, and simmer for 10 minutes.
4. 4Step 4. Heat the ghee in a small pan, add mustard seeds, cumin seeds, curry leaves and asafoetida, and let them splutter.
5. 5Step 5. Pour the tempering over the dal and simmer for a further 2–3 minutes until well combined.
6. 6Step 6. Knead the atta into a soft dough, roll into rotis, and cook on a hot tawa until lightly browned; serve the dal hot with the rice and 2 rotis per portion.

Allergens for your selection

• Contains: Peanuts
• Contains: Milk
• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.