Gujarati Dal
Gujarati Dal is everyday dal made with dried split pigeon peas, spices, peanuts, yam, and unlike other dal recipes, it has sweetness from jaggery, slight tanginess from either kokum or lemon juice and slight kick from the spices.
Gujarati Dal is quite essential everyday dal we make for lunch as part of a bigger thali meal or have it with hot steamed rice and a dollop of ghee. A traditional Gujarati meal is incomplete without its sweet, spicy and tangy dal. Gujaratis pride themselves for their dal. Lol. It’s the simplest of the foods but made with utmost care. I believe and lot of people would tell you the same, dal needs to be simmered for sometimes. It develops flavors the more you simmer it. I take my sweet time to cook it. I have had my fair share of not getting this simple dal also perfect. But, after making it several times, I feel though I am in love with this recipe. I am so glad I am putting it down, so that it can taste similar every time I make it.
Overall recipe is quite easy, but there are some unique ingredients that will make it mind-blowingly delicious. It’s my favorite comfort food that I cannot get enough. Back in India, my mom would make Gujarati dal every day almost. But after I moved to US, its not that frequently I make it. But when I make it- I thoroughly enjoy it. Gujarati dal can still be prepared in different ways depending on each household.
Dal is generic word we use for pulses, there are so many varieties of dal available in the store. Gujarat is a region in India, where this dal recipe is from.
This dal has flavors and taste of same dal that is served at weddings. My favorite combination of meal with this dal is ringan bateta nu shaak, rotli and dal bhaat.
Important key ingredients in Gujarati Dal
Toor Dal also, called split pigeon peas or tuver dal.
Kokum – Kokum is such an integral part of the Gujarati dal; it provides sourness to the dal. Kokum is a small fruit from mangosteen family, fresh it looks red and dried ones have deep purple color. It has sour taste. It is a great substitute to tamarind in certain recipes. When cooked with it liquid, it imparts pink color. Anytime you talk about Kokum, a famous Maharashtrian dish Sol Kadhi comes to my mind. You can easily buy Kokum from Indian grocery stores or online.
Jaggery and Peanuts – Gujarati dal is different from other dals, as it is sweetened with jaggery. It’s important to use jaggery in this recipe. Peanuts are also something we add in our everyday Gujarati dal, they add nice texture from being simmered in the dal.
Methia Masalo– This is also something unique to Gujarati dal, while it can be optional, I would recommend you try it. It’s does add a nice touch to the flavor.
Methia masalo is the same masala blend we use for making pickles. It’s a combination of split yellow mustard seeds, red chili powder, etc.
The other ingredients for dal include spices, green chili, ginger, curry leaves and suran (easily available at Indian grocery stores).
Dal 
Ingredients
Tips
If you buy toor dal, it is ideal to buy oily version. The oil helps preserve toor dal, but it also softens it up while cooking. I have tried non-oiled dal; it does not boil well. If you cannot find one, then its okay.
Toor dal with oil, needs to be rinsed and washed thoroughly to remove the oil.
Whatever method you use to cook the dal, it needs to be cooked until it becomes mushy.
Storage – Gujarati dal makes for good leftovers to enjoy, just store it in the fridge in a container. Just add some water when you heat it up to loosen the consistency. Dals thicken up a lot. It also freezes well for few months. But nothing like fresh dal.
In my experience Gujarati Dal needs patience in terms of time and the prefect balance of flavors of sweetness, spiciness and tanginess.
Also, every household makes it in different consistency they prefer. I prefer thicker consistency.
Gujarati Dal
Ingredients
- 1/2 cup toovar dal/split pigeon peas
- 1/4 cup suran/yam approx. 6-8 cubes
- 3-4 dried dates or dates deseeded
- 1 medium sized tomato
- ¼ cup peanuts
- 1 tsp each ginger-chilli paste
- 3/4 tsp turmeric powder
- 1-2 tsp red chili powder
- 2 tsp coriander cumin powder
- ½ tbsp methia masalo
- 2-3 tbsp jaggery according to preference
- 1-2 Kokum or 1 tbsp lemon juice
- Salt to taste
- Cilantro to garnish
Tempering
- 2 tbsp Ghee/oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek/methi seeds
- 1/4 tsp asafetida powder
- 4-5 curry leaves
- 1 dried red chilie
- 2 cloves
- 1 tiny cinnamon stick
- 1 tsp red chili powder
Instructions
- Wash and strain the dal for 3-4 times or until you see clear water. Let it soak for atleast 20 minutes. Add 2 cups of water and then cook it in presser cooker (5-6 whistles) or pot until its soft and completely cooked and mushy. Once cooled down, run it in a blender or sieve it and make sure it’s all liquid and silky-smooth flowing consistency.
- Heat the ghee/oil in a large pot, add mustard seeds, let them crackle and then followed by add fenugreek seeds, whole red chili, cinnamon, cloves, curry leaves, asafetida and peanuts. Saute until the peanuts brown and then add ginger chili paste, red chili powder, asafoetida and sauté for few seconds. Add chopped tomato and sauté it for few seconds, and add boiled dal, kokum, jaggery, and all the other spices like red chili powder, turmeric, salt, coriander-cumin powder,
- Stir it and bring to the boil, cook for full 10 minutes. Keep Stirring in between. If you need to add more water, then do so.
- Gujarati Dal is ready, garnish it with cilantro and serve it alongside rice or as part of a thali meal with rotli, shaak etc.
Notes
- If you buy toor dal, it is ideal to buy oily version. The oil helps preserve toor dal, but it also softens it up while cooking. I have tried non-oiled dal; it does not boil well. If you cannot find one, then it’s okay.
- Dal will thicken on cooling. If making ahead, you may need to add additional water before serving.
- As dal boils, it will develop a skin on top. This is normal. Stir often to minimize.
- Toor dal with oil, needs to be rinsed and washed thoroughly to remove the oil. Soak it for 20-30 minutes.
- Whatever method you use to cook the dal, it needs to be cooked until it becomes mushy.