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.
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 :
- 1/2 cup Yellow split pigeon peas
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 Curry leaves , finely chopped
- 1 teaspoon Ginger , finely grated
- 1 Tomato , finely chopped or 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
- 2 tablespoons Jaggery
- 1 tablespoon Sunflower Oil
- 2 sprig Coriander (Dhania) Leaves
- Salt , salt to taste
How to make Gujarati Dal Recipe - Sweet Tangy and Spicy Dal
To begin making the Gujarati Dal Recipe, cook the toor dal in 2 cups of water along with the peanuts 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 paste 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 mushy. This will take a couple of minutes.
Once the tomatoes are softened, add the whisked toor dal, salt, jaggery, kokum 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.