Gujarati Dal

( 107 Votes )

Details: Written by Archana Doshi; Hits: 76110

Gujarati Dal

Gujarati Dal a staple dish in every Gujarati home is made from pigeon pea lentils. It has a sweet, sour, spicy taste and is absolutely delicious. Friends and family love this simple and yet delectable dish and crave to have more as they relish it like a soup. One of the ways we savor this at home is to have it over a hot bowl of rice topped with ghee and a green vegetable. Another top favorite at home is to serve it along with Bharelu Bhinda Nu Shaak or Fansi Dhokli Nu Shaak.

Makes: 3-4 servings
Ingredients
½ cup yellow split pigeon peas
½ teaspoon mustard seeds
½ teaspoon cumin seeds
3-4 curry leaves, finely chopped
1 teaspoon finely grated ginger
¼ cup finely chopped tomatoes
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 chopped coriander leaves
salt to taste

Method
Cook the pigeon peas in 2 cups of water until soft and tender*. While the lentil is still hot whisk until it blends to a smooth liquid with no lumps.

Heat oil in a pan on medium heat; add mustard seeds, cumin seeds, curry leaves, ginger, cinnamon stick and allow it to crackle. Stir in the tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft and tender. Now add the whisked lentil, salt, jaggery, kokum, peanuts and approximately one cup of water. Once the mixture comes to a roaring boil, turn the heat to low and simmer for 10 to12 minutes. Turn off the heat and stir in the chopped coriander leaves and serve hot.

Note: The Gujarati Dal after preparation should be of pouring consistency. The amount of water you add depends on the amount of water that was left back when you cooked the lentil.

Comments

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+1 #68 Hiral 2013-05-02 16:29

This dal recipe is really simple and it turns out to be perfect every time I make it. It reminds me of the dal that is served in social functions in India :-)

just awesome. I make it about twice a week now.

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+1 #67 SEO Clinin Cafe 2013-04-30 04:03

I tried this dal just today using your recipe. This is a very simple dal,thanks for the recipe!

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+1 #66 gauri 2013-04-08 14:58

IS yellow split pigeon peas same as toor daal? If not please specify locally used word for the same.

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0 #65 neha 2013-02-05 07:00

very nice... i love it

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+1 #64 Indian Vegetarian Re 2012-12-27 03:15

I am little not clear what is pigeon pea lentils is called in India. By the looks it seems toovar/ arahar ?

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-2 #63 Seema 2012-12-11 04:38

Quoting Seema:

How much kokum should we use?, it is missing in the ingredient list. Also when should the lemon juice be added ? Is this Daal called Amti Daal too...thanks for the yummy recipe

Quoting Seema:

How much kokum should we use?, it is missing in the ingredient list. Also when should the lemon juice be added ? Is this Daal called Amti Daal too...thanks for the yummy recipe

Sorry....I take back the question.....gu ess I did not read it carefully...

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0 #62 Seema 2012-12-11 04:37

How much kokum should we use?, it is missing in the ingredient list. Also when should the lemon juice be added ? Is this Daal called Amti Daal too...thanks for the yummy recipe

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0 #61 lata shah 2012-09-07 07:53

your recipes are superb we enjoye and prepare new dish for guest and for family members also it is very useful for new bride and who dont know how to cook.thank you very much.

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