Gujarati Dal Recipe: A Delightful Sweet and Sour Lentil Dish
Lentils have been a staple in many cuisines around the world, providing an excellent source of protein. Gujarati dal is a unique and flavorful dish that stands out for its combination of sweet and sour flavors. Made with toor dal (pigeon peas), this traditional dish from Gujarat brings together a rich medley of spices, tamarind, and jaggery, creating a comforting and tangy lentil curry. This easy-to-make dal is perfect for a weekday lunch and pairs beautifully with roti or steamed rice, offering a light yet flavorful meal.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients for Gujarati Dal
| Ingredient | Quantity |
|---|---|
| Toor dal (pigeon peas) | 1/2 cup |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Curry leaves, finely chopped | 4 leaves |
| Ginger, grated | 1 tsp |
| Tomato, chopped | 1 large |
| Kokum (or lemon juice) | 2 pieces or juice of 1 lemon |
| Cinnamon | 1 inch piece |
| Asafoetida (hing) | 1/4 tsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Peanuts | 1 tbsp |
| Jaggery | 2 tbsp |
| Oil | 1 tbsp |
| Coriander leaves, finely chopped | As needed for garnish |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3
Instructions:
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Cook the Toor Dal: Begin by washing the toor dal thoroughly. In a saucepan or pressure cooker, cook the dal with 2 cups of water. If using a pressure cooker, cook it for about 3-4 whistles, or until the dal becomes soft and mushy. If cooking on the stovetop, simmer for about 20-25 minutes or until the dal is tender.
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Prepare the Tempering: While the dal is cooking, heat 1 tablespoon of oil in a pan over low flame. Add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds. Next, add the curry leaves, grated ginger, and cinnamon. Sauté them for about a minute until fragrant.
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Add the Spices and Tomatoes: Add the chopped tomatoes to the pan, followed by turmeric powder, red chili powder, and asafoetida (hing). Cook the tomatoes until they soften and blend well with the spices, forming a smooth paste.
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Combine the Dal and Tempering: Once the dal is cooked and soft, use a spoon to mix it well to break any lumps. Add the prepared tempering mixture to the dal. Stir to combine everything together.
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Add the Sweetness and Tang: Add the jaggery, peanuts, and kokum (or lemon juice) to the dal. Stir the dal well and bring it to a boil on medium heat. Add 1 cup of water if the dal is too thick, and adjust the consistency according to your preference.
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Simmer: Once the dal comes to a boil, reduce the heat to low and let it simmer for 5-10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt, and add more jaggery or lemon juice for extra sweetness or tanginess if desired.
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Garnish and Serve: Turn off the heat and garnish the dal with finely chopped coriander leaves. Serve your Gujarati dal hot with steamed rice or roti and a side of stuffed bhindi (okra) for a complete meal.
Cooking Tips:
- Consistency: Keep an eye on the consistency of the dal. It should not be too thick or too runny. Adjust the water based on your preference, and cook it a little longer if you prefer a thicker texture.
- Sweetness and Tang: The sweetness from jaggery and the tanginess from kokum or lemon juice are essential components of Gujarati dal. Adjust both to suit your taste, keeping the balance of flavors in mind.
- Adding Peanuts: The peanuts provide a delightful crunch to the dal, making it even more enjoyable. If you prefer, you can roast the peanuts beforehand for an extra depth of flavor.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugars | 8 g |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 200 mg |
| Potassium | 500 mg |
Why You’ll Love This Recipe:
Gujarati dal is not just a meal; it’s an experience! The combination of spices, sweetness, and tang creates a symphony of flavors that are both comforting and satisfying. The use of jaggery adds a natural sweetness, while the tamarind or kokum infuses a subtle sourness, making it an excellent accompaniment to rice or bread. Whether you’re enjoying it on a lazy afternoon or preparing it for a family gathering, this Gujarati dal recipe will transport your taste buds to the heart of Gujarat.
This recipe is a must-try for anyone looking to explore traditional Gujarati flavors, and it’s sure to become a beloved dish in your weekly meal rotation.
Enjoy the warmth, comfort, and vibrant flavors of Gujarati dal, and make your lunch time special with this simple yet delightful recipe!
