Served with a dollop on ghee on the steamed rice or with piping hot phulkas, Gujarati Dal ends up making that perfect lighthearted meal you are craving for!

Gujarati Dal Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 262 kcal
Author: Neha Mathur

Served with a dollop on ghee on the steamed rice or with piping hot phulkas, Gujarati Dal ends up making that perfect lighthearted meal you are craving for!

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Ingredients

  • 1 cup Tuvar Dal
  • 1/2 cup Tomato Chopped
  • 2-3 pieces Kokum
  • 1 tsp Green Chilli Chopped
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1/2 tsp Ginger Paste
  • 1 tsp Jaggery grated
  • 2 tbsp Lemon Juice
  • 2 tbsp Boiled Peanuts
  • 2 tbsp Fresh Coriander Chopped

For tempering

  • 2 tbsp Ghee
  • 1/4 tsp Hing
  • 1/4 tsp Fenugreek Seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2-3 Dry Red Chillies
  • 2-3 Cloves
  • 1 inch Cinnamon

Instructions

  1. Wash tuvar dal and soak in water for 30 minutes.

  2. Drain the water and add the dal in a pressure cooker along with tomato, kokum, green chilli, turmeric powder, red chilli powder, salt and ginger paste.

  3. Add 4 cups of water and pressure cook the dal until is is nicely cooked.

  4. Whisk the cooked dal nicely.

  5. Add jaggery, lemon juice and boiled peanuts and mix well.

  6. Heat ghee for tempering in a pan

  7. Once the ghee is hot, add hing, fenugreek seeds, mustard seeds, cumin seeds and let them cracked for a few seconds.

  8. Add dry red chilli, coves and cinnamon stick and fry for a few seconds. Pour the tempering oner the cooked dal.

  9. Mix well.

  10. Garnish with fresh coriander.

  11. Serve hot with phulka or steamed rice.

Recipe Notes

You can add some Dhana Zeeru Powder and garam masala powder in the dal as well.

Some people add dates in place of jaggery to sweeten the dal. You can try it too.

In old days Kokum was used as the souring agent in the dal, but you can use lemon or tamarind as well.

If using Kokum in place of lemon juice, add 2 dried rinds of Kokum in the dal and boil if for 2-3 minutes.

This dal has no onion and no garlic, so people who refrain from eating these ingredients, it's a good option for them to try.

To make a jain version of this dal, skip adding ginger and peanuts.

Nutrition Facts
Gujarati Dal Recipe
Amount Per Serving
Calories 262 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 55mg2%
Potassium 587mg17%
Carbohydrates 34g11%
Fiber 15g63%
Sugar 4g4%
Protein 13g26%
Vitamin A 380IU8%
Vitamin C 40.1mg49%
Calcium 39mg4%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.