Gujarati Dal is a staple in everyday Gujarati cooking and is usually served as part of a Gujarati thali. This Gujarati Toor dal is made with authentic flavours and tastes like the version found in weddings.
Gujarati food is pure comfort food in our house as we have all grown up eating it. My grandmas both had their own dal recipe and now my Mum has taught me her way.
It has a tangy, sweet (khatti meethi) and spicy taste and has a runnier consistency compared to other daals. It is smooth as the lentils are cooked and then blended before adding more flavours.
We also add jaggery in the cooking process to bring sweetness which is essential for a good Gujarati dal. Kokum or imli adds sourness which complements the sweetness.
Suran is unique to Gujarati dal and enhances the depth of flavour of the dal. Suran is often used in Gujarati lagan dals that are made for Gujarati weddings! Peanuts are another festive addition.
The secret for the best Gujarati dal is to keep it simmering on a low heat for a long time – around half an hour.
Serving Suggestion
It is traditionally made without onion-garlic and often served with Gujarati Churma Na Ladwa, Gujarati Jamanvar nu Bateta Nu Saak and Masala Fulwadi in a wedding or other special occasions.
This dal has its own unique taste so will best accompany other Gujarati shaak, especially dry curries. You'll find plenty of inspiration in with this Gujarati dinner menu.
Do not pair it with onion-garlic based curries or flavours from other cuisines if you want to enjoy the true taste of this dal. Tindora nu shaak goes so well with it.
A typical everyday Gujarati thali comprises of Dal-Bhaat-Shaak (basmati rice) and rotli (thin wholewheat flatbreads) along with salad, pickle, plain yogurt or chaas and roasted papad.
Sometimes my mum drizzles some homemade ghee on her dal bhat.
Use leftovers to make dal paratha or dal dhokli (another Gujarati special).
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Gujarati Dal
Equipment
- Pressure cooker or Instant Pot
- pan
Ingredients
- 1 cup toor daal split pigeon peas -
- â…› cup suran elephant's foot yam
- 2 teaspoon crushed green chillies and ginger
- 2-3 tablespoon jaggery
- 2 tablespoon tamarind pulp or 2-3 kokum or lemon juice
- 1 sprig curry leaves
- 2 tablespoon peanuts
- ¼ cup chopped tomatoes or puree
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- salt to taste
Tempering/Vaghar
- 2 tablespoon oil
- 2 clove laving (optional)
- ½ inch cinnamon taj (optional)
- 1 star anise chakra phool (optional)
- 1 dried red chilli
- 1 teaspoon mustard seeds rai
- ¼ teaspoon methi seeds fenugreek seeds
- pinch hing
- 1 teaspoon red chili powder for deeper colour use kashmiri chili powder
Garnish
- 2 tablespoon coriander chopped
Instructions
- First clean and wash dal with water.
- Place it in the pressure cooker with suran and sufficient water.
- Cook until 3 whistles or until well cooked.
- Once the cooker naturally cools down open the lid.
- I have used Instant pot to boil the lentils.
- Blend with a blender or whisk until smooth.
- Add turmeric, dhana jeeru powder, garam masala, jaggery, green chilli and ginger, tomatoes, tamarind paste (kokum) and peanuts.
- Add some water and mix well.
- Bring the dal to boil and boil it on medium heat for 8-10 minutes.
- Then lower the heat and simmer for a good 15-20 minutes.
- Heat oil in a small pan, add dried red chilli, whole spices, mustard seeds, fenugreek seeds and curry leaves.
- Once you hear a crackle, add hing, immediately add red chili powder and pour the tadka over the dal.
- Mix everything, bring it to vigorous boil for 3-4 minutes.
- Garnish the dal with coriander leaves.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
Unknown says
Loved this. Just made it and it looks like a dream come true. I have tried to make this dal using 'n' number of cookbooks and it turns out ok-ok no big deal. But this was the real deal! Thanks so much Jagruti. I am now your fan.
meera
jcookingodyssey says
Thank you so much Meera, glad to hear that you liked our recipe and turned out good for you.
Anonymous says
What is crushed CG please?
meera
jcookingodyssey says
Hi Meera
CG is chilli and ginger.
Unknown says
Wow!!! One keeps learning!
meera
Siddhi Shirsat says
hey dal luks lovely...nice idea of adding suran...vl try it now
prasu says
wow................lovely dal dear....comfort food.
Rachana says
Daal looks simply yummy:)
Asha says
Hi J, I love all Gujarati dishes. Dal looks yum and colorful. Thanks for visiting me.
Happy 2010.