Gujarati Dal Recipe
Gujarati Dal is a lentil curry popular in the Gujarat region of India. It is sweet, tangy, and spicy, and is best enjoyed with steamed rice. Do try my easy recipe to make it.
Servings: 4 people
Ingredients
To Cook The Dal
- 1 cup toor dal
- 2 tablespoons raw peanuts
- ½ cup chopped tomatoes
- 2-3 pieces dried kokum
- 1 teaspoon chopped green chilies
- ½ teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1 teaspoon grated ginger
To Add To The Ready Dal
- ½ coriander powder
- ½ red chili powder
- 1 teaspoon grated jaggery
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For The Tempering
- 2 tablespoons ghee
- ¼ teaspoon asafetida (hing)
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 2-3 dry red chilies
- 2-3 cloves (laung)
- 1 inch cinnamon (dalchini)
- 10-12 curry leaves
Instructions
Cook The Dal
- Wash toor dal and soak in water for 30 minutes.
- Drain the water and add the dal to an instant pot with peanuts, tomatoes, kokum, green chilies, turmeric powder, salt, and ginger.
- Add 3 cups of water and stir to combine. Close the lid of the instant pot.
- Set the valve to the sealing position.
- Press PRESSURE COOK and press the timer for 10 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Move the valve to the venting and release the remaining pressure. Open the lid.
- Whisk the cooked dal nicely using a wire whisk.
- Note – To cook the dal in a pressure cooker, cook for 1 whistle on high heat, then reduce the heat and cook for 10 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid.
Mix The Dal With Spices
- Press the SAUTE button on the instant pot.
- Add more water to adjust the consistency of the dal. Gujarati-style dal is supposed to be thin like milk.
- Add coriander powder, red chili powder, jaggery, and lime juice and mix well. Bring the dal to a boil.
- Note – If cooking in a pressure cooker, cook over medium heat for 4-5 minutes.
- Check for salt and lime juice and add more if needed.
Temper The Dal
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add asafetida, fenugreek seeds, mustard seeds, and cumin seeds, and let them crackle for 5-6 seconds
- Add dry red chili, cloves, cinnamon stick, and curry leaves, and fry for 3-4 seconds.
- Pour the tempering over the cooked dal and mix well.
- Garnish with chopped cilantro and serve hot.
Video
Nutrition
Calories: 262kcal | Carbohydrates: 34g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 55mg | Potassium: 587mg | Fiber: 15g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 40.1mg | Calcium: 39mg | Iron: 4.6mg
