This dal takes me back to my mom’s kitchen every time I make it. It is one of those precious recipes that is very close to my heart and I have been cherishing it since I took my first bite probably. My mom’s recipe is loved by our family and friends. People don’t ever stop raving about my mom’s Gujarati Dal. I know this funny story where my mom’s friends ate the dal with dinner rolls because they were so much in love with it. They literally couldn’t wait for the rice and rotis to be ready.
I spent hours talking to my mom, helping her while she was cooking in the kitchen growing up. It was my favorite place. Little did I know I am building a pure joy for my future. The smell of the aromatics, my constant nibling questions about everything that mom does was like a fairytale. I miss her and can’t wait to have her back when Baby V is here in March.
Whenever I make Gujarati Dal, my husband calls it sweet Sambar which is kinda funny and annoying at the same time. There are so many endless memories that are associated with this dal. But, now is the time to bring this sinful aroma of Gujarati Dal cooking in your kitchens and I hope you guys are excited about this as much as I am to share it.

Gujarati Dal

Sharing these sweet memories from May 2020, Mother’s Day weekend, just us celebrating how grateful I am for her and how grateful I am to be Luna’s mom at one of my favorite beaches. It was absolutely beautiful and serene. It was like that beach belonged to us for that day. Miles and miles, all we could see was water, sand, and the birds. Luna was gasping the sun, playing fetch with her daddy in and out of the water. While I write this, I can imagine the moist cool crisp beach wind hitting my bones. I will always be a beach girl, I live for the beaches and the mountains of California. And of course, coming back home to mom’s dal bhaat. If you know you know.

Recipe to Gujarati Dal

Visit my IGTV on instagram https://www.instagram.com/thewhiskaddict/ to watch the video of the recipe.

Gujarati Dal

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Ingredients

For Boiling the Dal (Lentils)

  • 1/2 Cup Tuver Dal (Pigeon Pea Lentils)
  • 1+1/2 – 2 Cups of Water
  • Pinch of Turmeric
  • Pinch of Salt

For the Masala (Spice Mix for Dal)

  • 1 Juicy Tomato (shredded pulp, skin removed)
  • 2 Tbsps Chopped Cilantro (1 Tbsp tightly packed chopped cilantro + 1 Tbsp for garnish)
  • 2 Thai Green Chillies Finely Chopped
  • 1 inch Ginger shredded
  • 1 Tbsp Athana no Masalo (Pickle Masala)
  • 1 + 1/2 Tsp’s Red Chili Powder
  • 1 Tsp Dhana Jeeru Powder (Cumin-Coriander Powder)
  • 1/4 Tsp Turmeric
  • 2+1/2 Tbsp’s Jaggery
  • 1 Tsp Salt

For Tempering

  • 1 Tbsp Peanut Oil/ any oil of your preference
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Mustard Seeds
  • pinch of asafetida
  • 1 Tbsp Peanuts (Optional)
  • 7-8 Curry Leaves
  • 2 Green Chilies
  • 3-4 Whole Red Chilies
  • 1 Small Cinnamon Stick
  • 1 Bay Leaf
  • 2-3 Cloves

Steps to make Gujarati Dal

  1. Wash, Rinse, and Soak the Tuver dal for 10 minutes.
  2. Drain the water from the soaked dal and add it to the pressure cooker.
  3. Add water, salt, and turmeric. Cook it for 5 whistles.
  4. Let the pressure cooker cool down.
  5. Make the masala next.
  6. Cut the tomato into two halves.
  7. Start with shredding the tomato using the manual shredder. Dispose of the skin of the tomatoes.
  8. Add the extracted tomato pulp to a separate plate.
  9. Add chopped cilantro, ginger, and green chilies to the tomato pulp.
  10. Next goes in Pickle Masala, Kashmiri Red Chili Powder, Turmeric Powder, Jaggery, and Dhanajeeru Powder (cumin, coriander powder)
  11. Give everything a thorough mix.
  12. Now once the pressure cooker cools down, open it and whisk the dal.
  13. Add the whisked dal to a heavy bottom pot. Add 2 Cups of Water and bring it to a boil.
  14. Then add the prepared masala. Mix it well.
  15. Once the dal is boiled well, make the tempering.
  16. For tempering, add oil in a pan.
  17. Let it heat up and add the mustard seeds and let them splutter.
  18. Add cumin seeds, fenugreek seeds, and a pinch of asafetida. Let it splutter.
  19. Add curry leaves, green chilies, whole red chilies, cinnamon stick, bay leaf, and cloves.
  20. Bring everything to a boil, and serve with hot rice topped with a dollop of ghee.

Gujarati Dal

A delicious way to slurp the lentils, Gujarati Dal is mildly sweet and sour with a burst of delicious flavors.
Course Main Course
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Author Aayushi Patel

Ingredients

For Boiling the Dal

  • 1/2 Cup Tuver Dal (Pigeon Pea Lentils)
  • 1 + 1/2 Cup Water
  • Pinch of Turmeric
  • Pinch of Salt

For the Masala

  • 1 Juicy Tomato Shredded Pulp and skin removed
  • 2 Tbsp Cilantro Roughly Chopped ( 1 Tbsp for the Masala ans 1 Tbsp for garnish)
  • 2 Thai Green Chillies Finely Chopped
  • 1 inch Ginger Shredded
  • 1 Tbsp Athana no Masalo Pickle Masala or Methiya no Masalo
  • 1 + 1/2 Tsp Kashmiri Red Chili Powder If your red chili powder is spicy use 1 Tsp
  • 1 Tsp Cumin Coriander Powder (Dhanajeeru Powder)
  • 1/4 Tsp Turmeric
  • 2+1/2 Tbsp Jaggery
  • 1 Tsp Salt

For Tempering

  • 1 Tbsp Peanut / Groundnut Oil Or any Oil of your prefrence
  • 1 Tsp Mustard Seeds (Rai)
  • 1 Tsp Cumin Seeds (Jeeru)
  • 1/2 Tsp Fenugreek Seeds (Methi na Dana)
  • Pinch of Asafetida (Hing)
  • 1 Tbsp Peanuts Optional
  • 7-8 Curry Leaves
  • 2 Green Chillies Slit
  • 3-4 Whole Red Chillies
  • 1 Small Cinnamon Stick
  • 1 Bay Leaf
  • 2-3 Cloves

Instructions

Steps to make Gujarati Dal

  • Wash, Rinse, and Soak the Tuver dal for 10 minutes.Drain the water from the soaked dal and add it to the pressure cooker.Add water, salt, and turmeric. Cook it for 5 whistles.Let the pressure cooker cool down.
  • Make the masala next.
  • Cut the tomato into two halves.Start with shredding the tomato using the manual shredder. Dispose of the skin of the tomatoes.Add the extracted tomato pulp to a separate plate
  • Add chopped cilantro, ginger, and green chilies to the tomato pulp.
  • Next goes in Pickle Masala, Kashmiri Red Chili Powder, Turmeric Powder, Jaggery, and Dhanajeeru Powder (cumin, coriander powder)Give everything a thorough mix.
  • Now once the pressure cooker cools down, open it and whisk the dal.
  • Add the whisked dal to a heavy bottom pot. Add 2 Cups of Water and bring it to a boil.
  • Then add the prepared masala. Mix it well.
  • Once the dal is boiled well, make the tempering.
  • For tempering, add oil in a pan.Let it heat up and add the mustard seeds and let them splutter.Add cumin seeds, fenugreek seeds, and a pinch of asafetida. Let it splutter.Add curry leaves, green chilies, whole red chilies, cinnamon stick, bay leaf, and cloves.Bring everything to a boil, and serve with hot rice topped with a dollop of ghee.

Notes

 

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