Gujarati Dal Recipe – A Sweet, Tangy, and Spicy Delight
Description:
Gujarati Dal is an iconic dish that graces every home in Gujarat, offering a harmonious balance of sweet, tangy, and spicy flavors. This comforting dal is made from pigeon pea lentils (also known as toor dal or arhar dal), and is often savored by pairing it with steaming rice, topped with ghee, and accompanied by a vibrant green vegetable on the side. It is a favorite at the lunch table, bringing warmth and flavor to any meal.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Jaggery | 2 tablespoons |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig, torn |
| Ginger | 1 inch, finely chopped |
| Tomato | 1, finely chopped |
| Cinnamon Stick (Dalchini) | 1 inch, broken |
| Bay leaf (Tej Patta) | 1, torn |
| Kokums | 2 pieces |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Lemon | 1, juice extracted |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Coriander (Dhania) leaves | 6 sprigs, chopped |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
-
Prepare the Toor Dal:
Start by rinsing the toor dal (arhar dal) thoroughly and place it in a pressure cooker. Add 2 and a half cups of water and cook for about 3 whistles. After the third whistle, reduce the heat to low and let it simmer for another 5 to 7 minutes. Turn off the heat, and allow the pressure to release naturally. This allows the dal to continue cooking even after the heat is turned off. -
Whisk the Dal:
Once the pressure has released and the dal is slightly cooled, whisk the dal vigorously until it reaches a smooth, lump-free consistency. You can use a hand blender or a potato masher to achieve this smooth texture. Set the dal aside. -
Cook the Peanuts:
While the dal is cooking, take the raw peanuts and place them in the pressure cooker with about a quarter cup of water. Cook the peanuts for 3 whistles and turn off the heat. Let the pressure release naturally as well. -
Prepare the Tempering (Tadka):
In a preheated pan, heat the ghee. Once the ghee is hot, add the mustard seeds and cumin seeds. Let them crackle and release their aromas.Add the torn curry leaves, finely chopped ginger, broken cinnamon stick, torn bay leaves, and finely chopped tomato. Stir this mixture and cook for about 2-3 minutes, or until the tomatoes soften and become mushy.
-
Combine the Ingredients:
Once the tomatoes have softened, add the whisked toor dal to the pan. Stir well to combine. Add the salt, jaggery, lemon juice, and cooked peanuts. Add the kokum pieces for that distinct tangy flavor. -
Simmer the Dal:
Let the dal come to a brisk boil. Once it boils, turn the heat to low and simmer for 5 to 10 minutes to allow the flavors to meld together. Taste and adjust the salt and spices as needed. The dal should have a perfect balance of sweetness, spice, and tang. -
Final Touches:
Once the dal has simmered to your desired consistency and flavor, turn off the heat. Stir in the freshly chopped coriander leaves for a burst of freshness. -
Serving:
Serve the Gujarati Dal hot, paired with steamed rice and a generous dollop of ghee on top. Complement it with a side of Stuffed Bhindi (stuffed okra) for a complete and wholesome Gujarati meal.
Tips for a Perfect Gujarati Dal:
- You can adjust the sweetness and tanginess by increasing or decreasing the jaggery and lemon juice to your liking.
- If you prefer a more robust flavor, add a pinch of asafoetida (hing) while tempering the spices.
- For an authentic Gujarati touch, use kokum to bring the distinctive tanginess. If you can’t find kokum, a little tamarind paste can be a good substitute.
Gujarati Dal is a soul-satisfying dish that reflects the unique flavors of Gujarat. Its combination of sweet, tangy, and spicy elements makes it an unforgettable meal that is sure to bring warmth to any table.
