Gujarati Laganni Dal

This dal is specially made for Gujarati Wedding (Lagan). For such grand occasions, the dal is boiled over and over again to get the best flavour. The only difference between everyday Gujarati dal and laganani dal is few ingredients. It is mild spicy, sweet and sour compared with any other Indian dals .
This dal could be a part of the everyday meal..... try it.  

Serves: 4

Ingredients:
Step #1:
Split pigeon peas/Tur dal - ½ cup
Peanuts, raw - 2 tbsp
Tomato, chopped - 1 medium
Green chilis, chopped - 2
Ginger, minced or grated- 1" piece
Water- approx 1 cup (for soaking and cooking)

Step #2:
Jaggery, grated  - 1 tbsp to 1 ½ tbsp
Red chilli powder - ½ tsp (optional)
Turmeric powder - ½ tsp 
Kokam petals -  2 to 4
Dry dates (kharik), chopped- 2 to 3 (optional)
Fresh coriander, finely chopped- ¼ cup
Water- approx 2 cups 
Salt to taste 

Step #3 (For tempering/tadka):
Desi ghee/Oil - 2 tbsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Fenugreek seeds (methi dana) - ¼   tsp 
Asafoetida - ¼ tsp
Dry bor chilli- 5 or dry red chilis, tear - 2
Cinnnamon stick - 1"
Bay leaf - 1 
Clove – 1
Curry leaves - 1 sprig 


Method: 

• Wash dal properly. Soak dal for 3 to 4 hours with approx. 1 cup of water. (Don’t drain this water, cook the dal in same water.) 
• Soak also peanuts for min 1 hour with water. After soaking drain them.
• Add peanuts, minced ginger, chopped chili and tomato in the dal.
• Pressure cook this dal till 3-4 whistles are given out. (You may cook it casserole with lid. Cook till dal become soft, but it takes more time.)
• Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed. Take care that peanuts should not be mashed. 
• Add 2 cups of water, chopped dry dates, chopped coriander, kokam, red chili powder, turmeric  powder, jaggery and salt in the mashed dal and simmer for 12-15 minutes on low-medium flame. Keep stirring in between. 
• Meanwhile heat oil or ghee in a small/tadaka pan. 
• Once the oil is hot, add mustard seeds and allow to splutter. Add cumin seeds, fenugreek seeds, red chilis, bay leaf, cinnamon stick. asafoetida and curry leaves and saute for a few seconds. Turn off flame. 
• Pour this tadaka/tempering into the simmering dal and mix. Cover dal with lid and turn off flame.
• Serve with rice. 

Variations:

• You can omit dried dates and kokam. 
• You can add ½ tsp of coriander powder. 
• Traditionally this is not a thick dal. The dal has thin consistency but you can make a medium consistency.
• It should have tangy and sweet flavors. Adjust red chili powder, kokam and jaggery as your like.
• Gujjus add also yam, raw banana, potato in this dal. 

When you keep the dal in a bowl for few minutes. Water should float on top and dal should settle at the bottom. If this happens than it is perfect consistency of Gujarati dal. So whenever you serve you need to stir first and then serve.