Gujarati Dal Recipe - Sweet Tangy and Spicy Dal

A classic Gujarati dal made sweet with the addition of jaggery and spicy with a dash of tang from the dried kokum. The crunch from the peanuts, gives the dal a lovely texture.

Archana Doshi
Gujarati Dal Recipe - Sweet Tangy and Spicy Dal
402 ratings.

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. 

Serve Gujarati Dal Recipe along with Steamed Rice, with some ghee and a side of Stuffed Bhindi for a complete meal. 

If you are looking for more dal recipes here are some of our favorites : 

  1. Amritsari Dal Recipe
  2. Navrang Dal Recipe ( Spicy Mixed Lentils)
  3. Dal Palak Recipe (Spinach and Lentil Curry)

Course: Lunch
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

15 M

Cooks in

45 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Yellow split pigeon peas
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 4 Curry leaves , finely chopped
  • 1 teaspoon Ginger , finely grated
  • 1 Tomato , grated
  • 2 Kokums , or juice from one lemon
  • 1 inch Cinnamon Stick (Dalchini)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Peanuts , skinned
  • 2 tablespoons Jaggery
  • 1 tablespoon Cooking oil
  • 2 sprig Coriander (Dhania) Leaves
  • Salt , salt to taste

How to make Gujarati Dal Recipe - Sweet Tangy and Spicy Dal

  1. To begin making the Gujarati Dal Recipe, cook the toor dal in 2 cups of water until soft and tender.  Click here to Watch Video Recipe of How to Cook Lentils in a Pressure Cooker

  2. While the toor dal is still hot whisk until it blends to a smooth liquid with no lumps.

  3. Heat oil in a saucepan on medium heat; add mustard seeds, cumin seeds, curry leaves, ginger, cinnamon stick and allow it to crackle.

  4. Stir in the tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft and mushy. This will take a couple of minutes. 

  5. Once the tomatoes are softened, add the whisked toor dal, salt, jaggery, kokum, peanuts and approximately one cup of water. Once the Gujarati Dal comes to a brisk boil, turn the heat to low and simmer for 5 to 10 minutes. Turn off the heat and stir in the chopped coriander leaves and serve hot.

  6. Serve Gujarati Dal Recipe along with Steamed Rice, with some ghee and a side of Stuffed Bhindi for a complete meal. 

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Last Modified On Tuesday, 19 June 2018 11:08
     
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