Gujarati Dal Recipe (Sweet Tangy and Spicy Lentil Curry)
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.
Another favorite at home is to serve it along with Stuffed Bhindi or Fansi Dhokli Nu Shaak.
If you are looking for more dal recipes here are some of our favorites :
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 4 Curry leaves , finely chopped
- 1 teaspoon Ginger , finely grated
- 1 Tomato , halved and grated
- 2 Kokum (Malabar Tamarind) , 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 Raw Peanuts (Moongphali) , skinned
- 2 tablespoons Jaggery
- 1 tablespoon Cooking oil
- 2 sprig Coriander (Dhania) Leaves
- Salt , to taste
How to make Gujarati Dal Recipe (Sweet Tangy and Spicy Lentil Curry)
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.
While the toor dal is still hot whisk until it blends to a smooth liquid with no lumps.
Heat oil in a saucepan 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. This will take a couple of minutes. Saute on medium heat, else the seeds could get burnt.
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 roaring 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.
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.
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