Gujarati Dal  Gujarati Dal 13005 gujarati dal

Gujarati Dal

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recipe image  Gujarati Dal a332121eaa60a84c93174a5ee54e06b2 l

  • Serves
Author Notes

Gujarati dal is a culinary surprise, sizzling, interesting and candy at the same time. Pour over white rice with a dollop of ghee and you might per chance well per chance per chance no longer want the rest… in existence! —Annada Rathi


  • 1/2 cup

    (118 grams) ruin up pigeon peas (toor dal)

  • 1/2 teaspoon

    ground turmeric

  • 1/4 cup

    (43 grams) uncooked peanuts

  • 1

    medium Roma tomato (100 grams), diced

  • 2 objects

    kokam pods (or 1/2 teaspoon tamarind paste)

  • 3/4 teaspoon


  • 1 3/4 teaspoons

    (12 grams) beaten or grated jaggery (or brown sugar)

  • 1 1/2 teaspoons

    vegetable oil

  • 1/2 teaspoon

    murky mustard seeds

  • 1/4 teaspoon

    cumin seeds

  • 1 teaspoon

    ground coriander

  • 1/2 teaspoon

    crimson chile powder

  • 1 pinch


  • 2


  • 1

    serrano pepper or Thai chile pepper, minced (no longer mandatory)

  • 5 to 6

    contemporary curry leaves

  • 1/2 teaspoon

    lime juice
  • Chopped cilantro, for garnish

  • White rice and ghee, for serving

  1. Wash the ruin up pigeon peas thoroughly, till the water passe to dapper them runs particular. Add 1 cup water to the rinsed pigeon peas, add peanuts, and cook dinner in strain cooker till fully cooked. Whereas you believe no longer got a strain cooker, pour rinsed pigeon peas in a pot. Add 2 cups water, peanuts, and cook dinner on medium warmth for about forty five minutes, or till the peas turn out to be gentle ample to bound valid into a mush.
  2. Whereas you might per chance well per chance also honest believe passe a strain cooker, purchase the peas out of the strain cooker, pour into but every other pot, combine with a bound, add ground turmeric, and scuttle. Add about 1 cup water to this combine and switch the warmth on. Whereas you might per chance well per chance also honest believe cooked the peas in a pot, bound within the same pot, add turmeric, 1 cup water, and return to medium warmth once more.
  3. Budge in diced tomatoes, kokam pods (or tamarind paste), salt, jaggery, and lime juice.
  4. Whereas the peas are cooking, purchase but every other diminutive pan and establish it on medium warmth. After 3 to 4 minutes, add vegetable oil, followed by mustard seeds and cumin seeds.
  5. As soon as the seeds quit popping, turn the warmth down to low and add curry leaves, chile peppers, coriander powder, and crimson chile powder, asafetida, and cloves.
  6. Flip the warmth off and add this spiced oil to the dal. Watch out whereas alongside with the contemporary oil to the boiling dal.
  7. Let the dal come to a rolling boil, add cilantro, and switch the warmth off.
  8. Relish with white rice and a dollop of ghee.

To some of us’s frustration, I admire to discuss meals sooner than cooking, whereas cooking, whereas eating and naturally after eating.

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