Feb 052013

Gujarati Dal Recipe is sweet, sour and spicy dal recipe from Gujarat region. Gujarati Dal Recipe is very liquid form of dal than other popular dal recipes.

Cooking Time: Appr. An Hour
Serves: 4 People

Gujarati Dal Recipe


1 cup tuvar dal or toor dal (split pigeon peas)
1 spring curry leaves, removed from the spring
1 teaspoon tomato paste
1 small tomato, finely chopped
1 teaspoon cumin seeds
½ teaspoon mustard seeds
½ teaspoon fenugreek seeds
A pinch of asafoetida
1 teaspoon garam masala powder
1 tablespoon tamarind paste or 4 tablespoon lemon juice
2 tablespoon jaggery
1 tablespoon coriander-cumin powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon amchur powder (optional)
3-4 kokums
¼ cup skinless peanuts
1 teaspoon grated ginger
2-3 chopped dry dates (kharek)
2 dry red chilies (broken) or 2 chopped green chillies
2 tablespoon oil
2 tablespoon chopped fresh coriander leaves
Salt to taste
Water as needed

Gujarati Dal Recipe

Cooking Method:

1. Boil the tuvar dal with enough water (3-4 cups) until it is cooked and mushy. Once the dal is cooked – add some more boiled water (around 2 cups) and whisk it, so it melts with the water.

2. Heat the oil in a pan. Add the mustard seeds, cumin seeds and fenugreek seeds.

3. When seeds crackle, add asafoetida, peanuts, coriander-cumin powder and garam masala powder.

4. When the peanuts start sizzling add the curry leaves, dry red chillies or chopped green chillies, tomato paste and chopped tomato. Cook for 2 mins.

5. Now add boiled tuvar dal, bring it to boil and simmer for 10 mins.

6. Add the jiggery, amchur powder (optional), salt and grated ginger and simmer for further 15 mins. Add some water, if you think dal is thicken.

7. Add the tamarind paste (or lemon juice), half of the chopped fresh coriander leaves, chopped dry dates (kharek) and kokum and simmer 15 mins.

8. Finally turn the heat off and Garnish gujarati dal recipe with the remaining chopped fresh coriander leaves.

Serve gujarati dal recipe hot with rice.

Gujarati Dal Recipe

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