Gujarati Dal is prepared from tuvar dal/split pigeon peas. It is a staple food of every Gujarati household. This dal has a combination of sweet and sour tastes.
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Soak tuvar dal in water for about 15-20 minutes. Then wash the dal thoroughly in running water.
If you don’t have enough time, you can skip the soaking part. Soaking reduces the cooking time.
Now add washed dal in pressure cooker along with 1 cup of water and pressure cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
Allow the steam to escape before opening the lid.
Once it is cooled slightly, add salt and turmeric to it and mix well. Keep aside.
Heat oil in a deep pan and add dry red chilli and mustard seeds.
When the seeds crackle, add green chilli, fenugreek seeds, curry leaves, cloves, cinnamon stick, asafoetida and tomatoes. Mix well and sauté on a medium flame for 1-2 minutes or till tomatoes become soft.
Now add prepared dal mixture, kokum, jaggery and ginger. Mix well.
At this stage, check the salt level and add salt accordingly.
Bring to boil and simmer for 10 to 15 minutes, while stirring occasionally.
In the end, add chopped coriander leaves. Remove from flame and serve hot with steamed rice or phulka rotis and buttermilk.
Notes
•You can also add peanuts in the dal. •If you don’t have kokum, you can use about 1 tablespoon lemon juice or as required in the dal for the sour taste. Add lemon juice in the end and give a quick stir. Otherwise there would be a slight bitter taste in your dal.