Gujarati Daal Kit

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1 Spice Genie Gujarati Daal Kit

1.5 tbsp Coriander leaves

1 tbsp Ghee

130g Tomatoes tinned chopped

              *Optional

1 no. *Green chilli slit lengthways

The shopping list provided is for reference only, all ingredients can be substituted with meat or plant based products to accommodate diverse dietary preferences and needs.

Tuvar daal, Jaggery, Salt, Coriander, Kokam, MUSTARD, Cumin, Star anise, Red Chillies, Turmeric, Asafoetida, Cinnamon, Ginger, Garam masala, Fenugreek, Curry leaves, Cloves.

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in BOLD. Allergens given are indicative only.

This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, peanuts, and eggs and may contain traces of all of the above.

1. Wash pack 1 in running water until clear and soak for a minimum of 10 minutes. In a pressure cooker, cook the soaked daal with 2 cups of water and pressure cook for 4-5 whistles. Once the pressure cooker cools, open and blend the daal until it turns creamy and smooth.

2. Heat ghee on medium flame in another saucepan, add pack 2, let sizzle and crackle, add chopped tomatoes, add 0.25 cup water and cook for 5 minutes or until ghee separates. Add pack 3, sauté for 1 minute and add 0.5 cup of water and cook for 5 minutes. Mix the masala and green chilli into the daal, lower the heat and simmer the daal for 10 minutes (cooking longer enhances the flavours) and add water to adjust the desired consistency.

3. Garnish with coriander and serve hot with roti or rice.

The daal should have a pouring consistency. The quantity of water you add depends on the desired consistency of the daal.

Daal can also be boiled in a saucepan with 3-4 cups of hot water for 35 minutes.

Ensure that it isn't too watery but also not so thick.

Serving with a spoonful of ghee drizzled on top elevates the flavours.

Pressure cooking the daal reduces the cooking time significantly.

Dietary Substitutions: To accommodate individual dietary needs, replace butter/ghee with oils such as olive, canola, or vegetable oil, margarine, or coconut oil.