2 cups toor dal (split gram lentils)
1 cup yam (suran), chopped
2 tbsps peanuts
8 pieces cocum, soaked
1 tomato, chopped
50 gms jaggery
Juice of 1/2 lemon
1 piece ginger, diced
4 green chilies, slit
1/2 tsp chili powder
1/2 tsp. turmeric powder
For the tempering:
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds (jeera)
1/4 tsp. fenugreek leaves (methi)
10 to 12 curry leaves
2 cloves
2 sticks cinnamon
1 bay leaf
2 small round red chilies
1/2 tsp. asafoetida (hing)
2 tbsps ghee
1 tbsp. oil
Salt ot taste
4 tbsps chopped coriander for garnishing

Gujarati Dal

1. Wash and pressure-cook the dal in 4 cups of water. In another vessel, pressure-cook the yam and peanuts. When the dal is cooked, cool slightly and blend till it is smooth.
2. Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
3. Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
4. Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
5. Serve hot garnished with coriander.
6. Tip: The longer this dal is simmered, the better it tastes.
   Serves 4 to 6
   Preparation time: 50 minutes