Gujarati Dal is very delicious tangy and great with Rice and Roti. I keep changing the method of preparing this dal since I make almost 2-3 times a week. I will try to write here very traditional way of making this Dal so it will be different than I showed in video. Each and every household makes it vary. My everyday Gujarati Daal is very simple and quick but once in a while when I have enough time, I try to jazz up this daal with more flavors.
In the video below you can watch me making the complete Gujarati Thali with Daal.
- 1 cup tuvar dal/toor dal/arhar dal/yellow lentils
- ¼ cup chopped tomatoes
- 1 teaspoon chopped ginger
- 1 sliced green chilli
- 5 curry leaves (optional)
- ¼ teaspoon asafoetida
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 inch long cinnamon stick (optional)
- 1 tablespoon skinned whole peanuts
- 1 tablespoon jaggery or sugar
- 2 kokums or 2 tablespoon lemon juice or 1 tsp imli
- 1 tablespoon oil
- 1 tablespoon chopped coriander leaves
- Salt to taste
Cook the tuvar dal with 2 cups of water either in a pot or in a pressure cooker, until fully mashed and cooked.
When the dal is hot, whisk the cooked dal well until well blended.
Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves, green chilli, ginger,cinnamon stick and allow it to crackle.
Add tomatoes, turmeric powder, asafoetida, red chilli powder and sauté until the tomatoes are soft and tender.
Now add the cooked dal, salt, jaggery, peanuts and approximately 1.5 cups of water. Allow it to boil for 5 minutes.
Turn off heat and add coriander leaves and serve hot with a sabzi, phulka’s and rice
Note: The consistency of the dal should be of pouring consistency. The amount of water you add depends on the amount of water that was left back when you cooked the dal. Just make sure it’s not too watery and not as thick that it’s difficult to drink.