- Created on 18 February 2008
- Written by Archana Doshi
- Hits: 80402
Gujarati Dal is a staple lentil based dish in every Gujarati home and is made from pigeon pea lentils. It has a sweet and sour, yet spicy taste and is absolutely delicious. Friends and family love this simple yet delectable dish and crave to have more as it can be relished like a soup.
One of the ways we savour this dal at home is to have it over a bowl of steaming hot rice topped with ghee and a green vegetable on the side. Another hot favourite, is serving it with Bharelu Bhinda Nu Shaak/ stuffed Gujarati okra or Turia Muthia nu Shaak.
Learn how to make this delectaable Gujarati Dal, by following the recipe below;
½ cup yellow split pigeon peas
½ teaspoon mustard seeds
½ teaspoon cumin seeds
3-4 curry leaves, finely chopped
1 teaspoon ginger, finely grated
¼ cup tomatoes, finely chopped
2 kokums or 2 tablespoons lemon juice
1 inch long cinnamon
¼ teaspoon asafoetida powder
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 tablespoon skinned peanuts
2 tablespoons jaggery
1 tablespoon oil
1 tablespoon coriander leaves, chopped finely
Salt to taste
Begin by cooking the pigeon peas with 2 cups of water until soft and tender. See video recipe of how to cook lentils using pressure cooker.
While the lentils are still hot, whisk them until they become a smooth thick liquid. Ensure that no lumps are formed.
Next, take a medium sized pan and heat it for a minute on medium heat. Pour in the mustard seeds, cumin seeds, curry leaves, ginger and cinnamon sticks and stir them around. When the mustard begins to crackle, stir in the tomatoes, turmeric powder, asafoetida, red chilli powder and sauté everything together until the tomatoes are soft and tender.
Now add in the whisked lentil, salt, jaggery, kokum and peanuts to the content in the pan along with one cup of water approximately. Once the mixture comes to a boil, turn the heat to low and allow it to simmer covered for about 10 -12 minutes.
Ensure that the Gujarati Dal is of pouring consistency after preparation. You can adjust the water depending on how thick or thin you want the dal to be.