Gujarati Dal

• Rinse the Shayona Toor Dal thoroughly, then soak in hot water for 15 minutes.

• Transfer the dal to a pressure cooker, add salt and the chopped tomato.

• Cook over a medium heat for 15 to 20 minutes (about 3 whistles).

• Once cooked, lightly mash the dal.

• Heat the oil or ghee in a saucepan.

• Add the Shayona Mustard Seeds and fenugreek seeds. When they splutter, add the dry red chilli, sliced green chillies and ginger, and stir briefly.

• Pour in the cooked dal.

• Add turmeric, red chilli powder, and Shayona Jaggery, then simmer for 10 minutes.

• Stir in the lemon juice and garnish with fresh coriander.

Serve hot with plain rice.