Recipe: Gujarati Dal

IMG_5632[2]Dal or pulses is the staple of any Indian meal, more so, if its a vegetarian meal as this is the one which supplies the protein to the meal. So every community in India will have their own versions of dal. We also make some sort of dal almost every day, and one of my favourites is this sweet and sour dal from the state of Gujarat. This dal is quite simple to make and uses ingredients found in the pantry. For non-Indians reading this blog, the dal I used can be brought from any Indian store or any supermarket which sells grains.

Gujarati Dal


  • 1 cup yellow moong dal, washed and soaked in water for 10 minutes
  • 2 tbsps raw peanuts, soaked in hot water for 10 minutes
  • 1 tomato
  • 1 green chilli, chopped finely
  • 1 inch piece of ginger, grated
  • 1 tsp grated jaggery (sugar or brown sugar can be a substitute)
  • 1-2 tsps lemon juice
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Water as required
  • Coriander leaves to garnish

To temper

  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek (methi) seeds
  • 2 inch piece cinnamon stick
  • 3-4 cloves
  • 2-3 dried red chillies
  • A pinch of asafoetoda


  • In a pressure cooker, add the dal, tomato chopped into 4 large pieces and the turmeric powder and cook till it becomes mushy. This should take 3-4 whistles, but you can cook it on a stovetop also.
  • Once cool, open the cooker, remove the skin of the tomato and mash the dal well and add it to a large pan along with enough water to make it into a thin consistency. To this add the red chilli powder, chopped chilli and ginger and the peanuts (remove from the water first).
  • Add salt to taste and let it come to a nice rolling boil. Let it boil for around 10 minutes and then prepare the tempering.
  • In a small pan, heat the ghee and when warm add the tempering ingredients in the following order: mustard seeds, cumin seeds, fenugreek seeds, dried red chillies, cinnamon stick and cloves, stirring for a couple of seconds each time before adding the next ingredient.
  • Once the spice mixture has sizzled, add it to the dal.
  • Switch off the gas and add the lemon juice and check for salt. Garnish with coriander leaves and serve with rice and a vegetable of your choice.

Delicious Gujarati dal is ready!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s