Gujarati Dal is a staple food in Gujarati household. It holds great importance in a Gujarati thali or meal. This basic khatti-meethi Gujarati Dal is not only healthy but also rich in protein. Known for its delicious taste that is mildly sweet and tangy, this dal is fondly referred to as khatti-meethi dal by the gujju people. It is commonly enjoyed with bhat (steamed rice), forming the classic dal-bhat combination. Dal-bhat has been one of my comfort foods since childhood. This Gujarati Dal is best enjoyed with plain rice and a generous drizzle of ghee.
When it comes to comfort food that brings back cherished memories, nothing quite matches the warmth of a plate filled with Gujarati Dal and fluffy bhat. Growing up, dal-bhat was more than just a meal; it was a taste of tradition and family. The delightful blend of flavors in the khatti-meethi Gujarati Dal, with its gentle sweetness and tangy notes, always left a smile on our faces. Whether shared at a bustling family gathering or savored quietly on a rainy day, this simple yet soul-soothing dish holds a special place in the heart of every Gujarati. The unmistakable aroma and the heartiness of plain rice paired with that dollop of ghee, perfectly complementing the dal’s flavors, is a sensory experience that goes beyond taste. It’s a connection to our roots, a taste of home, and a culinary journey that never gets old.
Ingredients
- ½ cup Toor Dal/Arhar Dal/Pigeon peas
- 2-3 tbsp Peanuts (opt.)
- ½ tsp Turmeric Powder
- Salt
- ¼ tsp Red Chili Powder
- ¼ cup Jaggery
- ½ cup Chopped Tomato
- Pinch of Asafoetida/Hing
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 1 tsp Grated Ginger
- 2-3 Chopped Green Chilies
- Small piece of Cinnamon/Dalchini
- 2-3 Cloves/Lavang
- 1-2 Dry Red chili
- ¼ cup Chopped Coriander Leaves
- 4-5 Curry Leaves
- 2-3 Kokum/Dry Mango Slices
- 2-3 tbsp Oil/Ghee
Method:
1. Wash and strain the dal for 3-4 times, add peanuts, add 2 cup of water and then cook it in pressure cooker, till smooth or 4-5 whistle. Remove from the flame and allow it to cool.
2. Now add turmeric powder, salt into the dal and mix well, whisk it or blend it using hand blender.
3. Heat the oil in a large pan, add fenugreek seeds, mustard seeds and cumin seeds. When seeds crackled, add curry leaves, clove, cinnamon, dry red chili, red chili powder, ginger, green chilies, asafoetida and saut for few seconds.
4. Add chopped tomato, chopped half of coriander and again saut for few seconds.
5. Add cooked dal, jaggery, dry mango slice and mix well.
6. Stir it and bring it to the boil, cook for 4-5 minutes.
7. Gujarati Dal is ready, garnish with leftover coriander leaves and serve it with rice or roti.
Tips:
1. You can skip the peanuts if you want.
2. Adding extra tadka on top is just optional.
3. Spices and Jaggery is as per taste
Gujarati Dal
Ingredients
Method
- Wash and strain the dal for 3-4 times, add peanuts, add 2 cup of water and then cook it in presser cooker, till smooth or 4-5 whistle. Remove from the flame and allow it to cool.
- Now add turmeric powder, salt in the dal and mix well, whisk it or blend it using hand blender.
- Heat the oil in a large pan, add fenugreek seeds, mustard seeds and cumin seeds. When seeds crackled, add curry leaves, clove, cinnamon, dry red chili, red chili powder, ginger, green chilies, asafoetida and saut for few seconds.
- Add chopped tomato, half of chopped coriander and again saut for few seconds.
- Add cooked dal, jaggery, dry mango slice and mix well.
- Stir it and bring it to the boil, cook for 4-5 minutes.
- Gujarati Dal is ready, garnish with leftover coriander leaves and serve it with rice or roti.
Notes
1. You can skip the peanuts if you want.
2. Adding extra tadka on top is just optional.
3. Spices and Jaggery is as per taste
Yummy.
Ur dishes & clicks awesome
Thank you so much 🙂
Is there any substitute for kokum or mango slices?
you can use small size of tamarind 🙂
Pics r welcoming m e to Ur place..well presentation.
thnx Usha! for stopping here 🙂
I looove Gujrati dal, would like to try soon.
thnx Ratna!
I looove Gujrati dal, the balance of sweet, sour and heat is perfect..
thanx Ratna!
I love Gujarati dal! Thanks for the recipe. Is there a reason why you added turmeric after boiling the dal? We generally add it into the cooker before boiling.
this is my grandma’s recipe, and i generally use this way! thnx for stopping here.