Gujarati Dal Recipe - Sweet Tangy and Spicy Dal
A classic sweet , spicy and tangy Gujarati Dal that is super simple to make and lip smacking delicious to eat along with phulka and shaak or even like a dal chawal. Try it and you will love it.
Gujarati Dal Recipe is a sweet, tangy and spicy staple dish of every Gujarati home that is made from pigeon pea lentils also known as toor dal. One of the ways we savor the Gujarati Dal at home is to have it over a hot bowl of rice topped with ghee and a green vegetable by the side.
Dal is full of proteins and is made in different ways in different homes. If Kokum is not available you can even add lemon juice or tamarind pulp for the sourness. However kokum lends a unique flavour to the dal.
If you are looking for more dal recipes here are some of our favorites :
- 1 cup Arhar dal (Split Toor Dal)
- 2 tablespoons Raw Peanuts (Moongphali)
- 2 tablespoons Jaggery
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , torn
- 1 inch Ginger , finely chopped
- 1 Tomato , finely chopped
- 1 inch Cinnamon Stick (Dalchini) , broken
- 1 Bay leaf (tej patta) , torn
- 2 Kokums
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 Lemon , juice extracted
- Salt , salt to taste
- 1 tablespoon Ghee
- 6 sprig Coriander (Dhania) Leaves
How to make Gujarati Dal Recipe - Sweet Tangy and Spicy Dal
To begin making the Gujarati Dal Recipe, prepare all the ingredients and keep them ready.
Cook the toor dal in 2-1/2 cups of water for about 3 whistles. After 3 whistles turn the heat to low and simmer for 5 to 7 minutes and turn off the heat. Allow the pressure to release naturally, as the dal continues to cook while the pressure is still present.
While the toor dal is still hot whisk until it blends to a smooth paste with no lumps. You can use a hand blender or a potato masher to mash the dal well until smooth.
Next step is to cook the peanuts. Add the raw peanuts to a pressure cooker along with 1/4 cup water and pressure cook for 3 whistles and turn off the heat. Allow the pressure to release naturally.
To bring the gujarati dal together with all its flavours; into a preheated pan add ghee.
Add the mustard and cumin seeds and allow them to crackle.
Add the curry leaves, ginger, cinnamon stick, bay leaves, tomatoes, turmeric powder, red chilli powder and kokum.
Sauté until the tomatoes are soft and mushy. This will take a couple of minutes.
Once the tomatoes are softened, add the whisked toor dal, salt, jaggery, lemon juice and cooked peanuts.
Once the Gujarati Dal comes to a brisk boil, turn the heat to low and simmer for 5 to 10 minutes. Check the salt and spices and adjust to taste accordingly.
The dal needs to be sweet spicy and tangy.
Turn off the heat and stir in the chopped coriander leaves and serve hot.