Gujarati dal

    I have had the popular sweet and spicy dal when I was in Gujarat for a few years. This dal along with  kadi (Gujarati kadi as sweet as the dal) is definitely present in all the dinner menus. I love the mild sweet taste along with the beautiful flavour of the whole spices. There are some days even now when I really feel like having this and it really goes well with jeera rice.

Gujarati dal
Gujarati dalI have had the popular sweet and spicy dal when I was in Gujarat for a few years. This dal along with kadi (Gujarati kadi as sweet as the dal) is definitely present in all the dinner menus. I love the mild sweet taste along with the beautiful flavour of the whole spices. There are some days even now...

Summary

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  • Courseside dish
  • Cuisineindian
  • Cooking Time20 minutesPT0H20M
  • Preparation Time15 minutesPT0H15M
  • Total Time35 minutesPT0H35M

Ingredients

Toor dal
1/2 cup
Grated ginger
1tsp
Oil/ghee
2-3tsp
Mustard seeds
1tsp
Cumin seeds
1tsp
Bay leaves
1
Cinnamon-a small piece
Cloves
2-3
Cardamom
2-3(optional)
Peanuts
1/4cup
Tomato- chopped
1/2cup
Curry leaves- leaves
a few
Turmeric powder
1tsp
Green chillies- chopped(you can use dried red chillies too)
1
Salt
to taste
Tamarind pulp- (less if you prefer less tangy)
3-4tsp
Amchoor powder
1/4tsp
Coriander powder
1tsp

Steps

  1. Jaggery-1tbsp(powdered)
  2. Coriander leaves-for garnishing
    Gujarati dal
  3.   Cook the toor dal in a pressure cooker till really soft and mash it well. Keep aside.
  4. Heat oil in a pan. Add the mustard seeds,cumin seeds followed by all the whole spices.
  5. Next add the peanuts,chillies ,ginger and curry leaves. Add the tomatoes along with salt and cook well. Add turmeric powder ,amchoor powder and coriander powder.
  6. Mix in the cooked toor dal. Wash in the same vessel with a glass of water and pour the water into it. Add the tamarind pulp.
  7. Add in the jaggery and mix well. Allow the dal to boil for 4-5 minutes. Garnish with coriander leaves.
  8.    Serve with hot rice.