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Gujarati Dal

Gujarati Dal

Gujarati Dal

Gujarati Dal is a Gujarati’s staple food. Gujarati Dal is very important part of Guajarati thali or meal. This basic khatti-meethi Gujarati Dal is very healthy and full of protein. Gujarati Dal tastes delicious, mild sweet and tangy, that’s why Gujju people called this dal is khatti-meethi dal. It’s normally had with bhat (boiled rice) and called dal-bhat. Dal-bhat is a one of my comfort food from childhood. This Gujarati Dal is a best served with plain rice and a dollop of ghee.

Gujarati Dal

 

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
• 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 presser 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, asafoetida and sauté for few seconds.
4. Add chopped tomato, chopped half of coriander and again sauté 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.

Gujarati Dal

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

Gujarati Dal
 
Print
Gujarati Dal is a Gujarati's staple food. Gujarati Dal is very important part of Guajarati thali or meal. This basic khatti-meethi Gujarati Dal is very healthy and full of protein. Gujarati Dal tastes delicious, mild sweet and tangy, that’s why Gujju people called this dal is khatti-meethi dal.
Author: Binjal Pandya
Recipe type: Curry
Cuisine: Indian
Ingredients
  • ½ cup Toor Dal/Arhar Dal/Pigeon peas
  • 2-3 tbsp pPeanuts
  • 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
  • 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
Instructions
  1. 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.
  2. Now add turmeric powder, salt in 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, asafoetida and sauté for few seconds.
  4. Add chopped tomato, half of chopped coriander and again sauté 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.
Notes
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
3.5.3229

Gujarati Dal was last modified: September 26th, 2018 by Binjal's VEG Kitchen

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09/25/2018   Binjal's VEG Kitchen
  Kitchen Basics, Sabji & Curry     curry, dal, easy, festive, healthy, indian, lentil, no onilon no garlic, non fried, quick, side dish, vegan
  • Dahi Batata Puri (Dahi Batata Chaat)
  • Bhindi Do Pyaza

12 Responses to “Gujarati Dal”

  1. Sumithra prakash / 2 Oct 2018 8:32am #

    Yummy.
    Ur dishes & clicks awesome

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    • Binjal's VEG Kitchen / 11 Oct 2018 10:20pm #

      Thank you so much 🙂

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  2. Ramya / 15 Nov 2016 2:16am #

    Is there any substitute for kokum or mango slices?

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    • Binjal's VEG Kitchen / 15 Nov 2016 9:39am #

      you can use small size of tamarind 🙂

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  3. Maha / 24 Feb 2015 7:07am #

    Pics r welcoming m e to Ur place..well presentation.

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    • Binjal's VEG Kitchen / 24 Feb 2015 9:20am #

      thnx Usha! for stopping here 🙂

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  4. ratna / 21 Feb 2015 11:26am #

    I looove Gujrati dal, would like to try soon.

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    • Binjal's VEG Kitchen / 21 Feb 2015 11:46am #

      thnx Ratna!

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  5. ratna / 21 Feb 2015 11:25am #

    I looove Gujrati dal, the balance of sweet, sour and heat is perfect..

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    • Binjal's VEG Kitchen / 21 Feb 2015 11:47am #

      thanx Ratna!

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  6. The Steaming Pot / 21 Feb 2015 6:55am #

    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.

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    • Binjal's VEG Kitchen / 21 Feb 2015 9:49am #

      this is my grandma’s recipe, and i generally use this way! thnx for stopping here.

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