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There are some dishes that just feel like a hug in a bowl, and for me, Gujarati Dal is at the very top of that list. More than just a simple lentil soup, this is the soul of a Gujarati meal—a delicate, perfectly balanced symphony of sweet, sour, and spicy flavors that is unbelievably comforting. It’s a staple in our home, simmered until rich and golden, and the aroma alone instantly transports me back to my mother’s kitchen. If you're ready for a recipe that proves simple ingredients can create the most extraordinary depth of flavor, then welcome!
Gujarati Dal isn't your average everyday bowl of dal; it’s a flavor experience that will blow your taste buds away. Imagine a dish that seamlessly marries the tang of fresh tomato 🍅 and lemon 🍋, the warmth of ginger 🫚and green chili, and just a hint of sweetness from jaggery or sugar. That complex, vibrant profile is exactly what makes this simple-looking yellow lentil dish utterly addictive. It’s a masterpiece of culinary balance, and today, I'm sharing the authentic secret to achieving this magical sweet-sour-spicy perfection right in your own kitchen.
If you're looking to dive into the heart of authentic Gujarati cuisine, there's no better starting point than a perfect bowl of Gujarati Dal. While the word dal simply means "lentil" across India, the Gujarati version stands apart due to its unique, characteristic flavor profile: it must be a harmonious blend of sweet (mithu), sour (khatu), and spicy (tikhu). Made with simple pigeon pea lentils (tuvar dal), this recipe relies entirely on the precise tempering and a few key souring agents to create its signature rich and comforting taste. Let’s get cooking and bring this essential, vitamin-packed staple to your dining table.
Gujarati Dal is a classic, staple lentil dish from the state of Gujarat in Western India, famous for its unique and complex flavor profile.
Now that you've mastered the essential balance of sweet and sour, you’ve unlocked the secret to authentic Gujarati cooking! This Gujarati Dal is the foundation of a thali, and it pairs perfectly with simple rice and a dry vegetable curry (shaak). What other regional Indian dishes are you hoping to conquer next? Drop your requests below, and don't forget to save this recipe for your next cozy evening in! Enjoy cooking! 👌🏻😋
Preparation time - 5 minutes
Cooking time - 15 minutes
Serves - 2 persons
Ingredients to make Gujarati Dal:
1/4 cup toor dal
2 teaspoon ghee
2 teaspoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 tomato finely chopped
15 to 20 curry leaves
1/2 teaspoon roasted dry fenugreek powder
1 teaspoon asafoetida
1 teaspoon turmeric powder
1 1/2 teaspoon kashmiri red chilli powder
2 teaspoon cumin coriander powder
Salt to taste
2 tablespoon jaggery
1 teaspoon lemon juice
1 teaspoon roasted cumin powder
1 teaspoon chopped green chilli
1 teaspoon crushed ginger
1 tablespoon raw peanuts
1 tablespoon chopped dry dates
1 tablespoon finely chopped coriander leaves
Method to make Gujarati Dal:
- Wash and soak toor dal for 10 minutes. Pressure cook it. When cool churn it to make smooth texture.
- In a pan heat ghee and oil. Add cumin and mustard seeds in it. When they crackles add asafoetida, dry fenugreek powder, curry leaves and chopped tomatoes to it. Mix well and cook until tomatoes are soft in texture.
- Add all dry spices and mix well. Make sure to put gas at slow flame. After a movement add churned dal to it.
- Add peanuts, dry chopped dates and jaggery to it.
- Let it boil for minimum 10 minutes at medium flame. Boiling is important to enhance taste.
- At last add lemon juice and chopped coriander leaves to it. Mix well.
- Check the consistency and serve piping hot Gujarati Dal with dry vegetables and tawa roti.
Tips:
- If you don't have dry fenugreek powder, you can use whole dry fenugreek at the time of tempering. Fenugreek gives pleasent aroma in dal.
- To make fenugreek powder just dry roast fenugreek seeds and when cool crush to coarse powder.
- Instead of churning, you can strain dal with strainer. This process is done for smooth texture.
