Indian (Gujarati) · dinner
Gujarati Dal A thin, sweet-sour-spicy pigeon pea dal from Gujarat, finished with a fragrant tadka of mustard, cumin and curry leaves. Serve it with rice, roti, or as part of a simple thali.
total 50 min
prep 15 min
cook 35 min
servings 4 Keep this recipe Add a copy of Gujarati Dal to your Saucepan library.
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Back to 4 servings Dal 1 cup toor dal (arhar dal, split pigeon peas), rinsed until the water runs clear 3 cups water, divided, plus more as needed 0.5 teaspoon ground turmeric 1 teaspoon salt, divided, to taste 2 tablespoons raw peanuts, optional 0.5 cup chopped tomato 1 teaspoon grated ginger 1 green chili, slit, more to taste 2 tablespoons jaggery, grated or powdered; start with 1 tablespoon if you prefer less sweet 0.5 teaspoon red chili powder, or Kashmiri chili powder for color 1 tablespoon lemon juice, or tamarind pulp; added at the end Tadka 2 tablespoons ghee or oil 0.5 teaspoon mustard seeds 0.5 teaspoon cumin seeds 0.25 teaspoon fenugreek seeds asafoetida (hing), a pinch 8 curry leaves 2 dried red chilies 1 inch cinnamon stick 2 cloves Garnish fresh cilantro, chopped, for garnish
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1 Step 1: Pressure cook the rinsed dal with 2 cups of water, the turmeric, and half the salt for 4 to 5 whistles, until very soft. Let the pressure release naturally, then whisk or blend until completely smooth.2 Step 2: If you are using peanuts, cook them with the dal in the pressure cooker, or boil them separately until tender, then set aside.3 Step 3: Transfer the smooth dal to a pot and add the remaining cup of water to reach a thin, soupy consistency. Add the tomato, ginger, green chili, jaggery, red chili powder, and the remaining salt.4 Step 4: Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, stirring now and then so it does not stick, until the flavors meld. Add the cooked peanuts and a splash of water if it thickens too much.5 Step 5: Heat the ghee or oil in a small pan over medium heat until shimmering. Add the mustard seeds, cumin seeds and fenugreek seeds and let them crackle and pop, about 30 seconds.6 Step 6: Add the asafoetida, curry leaves, dried red chilies, cinnamon and cloves to the hot oil and fry for about 10 seconds until fragrant. Pour the sizzling tadka over the simmering dal and stir well.7 Step 7: Stir in the lemon juice, taste, and adjust salt, jaggery or chili. Simmer 2 to 3 more minutes, then garnish with cilantro and serve hot.getsaucepan.com/r/ae5a5233-3333-57a9-8332-fa6c2ef06ac3
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