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Gujarati Dal

Gujarati Dal

A delicious way to slurp the lentils, Gujarati Dal is mildly sweet and sour with a burst of delicious flavors.
4.50 from 2 votes
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Course: Main Course
Cuisine: Gujarati, Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 People
Author: Aayushi Patel


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


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.


For Recipe Video, check out my IGTV video.