Gujarati dal recipe with step by step photos – easy to make, mildly sweet and sour Gujarati dal recipe. No onion no garlic and a vegan dish.
Dal is a staple at home. So I often try various dal recipes. This Gujarati dal is one of those dal recipes that I make many times. Give us a bowl of hot steaming dal with some steamed rice and we don’t need anything else 🙂
Like most dal recipes, This Gujarati dal is also easy. the consistency of this dal is thin and has mild sweet & sour taste.
Sweetness comes from jaggery and sourness comes from kokums (garcinia indica). Kokums are not easily available everywhere, so I suggest to add lime juice or tamarind pulp in the dal.
Both the sweetness and sourness can be adjusted as per your taste. This recipe does not have peanuts. Sometimes I add them and sometimes I don’t. With or without peanuts, the dal always tastes good. Few more Gujarati dal recipes on the blog are:
This Gujarati dal is best served with steamed rice. Accompany a vegetable dish or salad by the side.
How to make Gujarati dal
1. Take ¾ cup arhar dal (tuvar dal or pigeon pea lentils). First pick the arhar dal for stones etc. Then rinse the lentils thoroughly in running water for 4-5 times.
2. add the rinsed dal in a pressure cooker.
3. Add 2 to 2.5 cups water.
4. Pressure cook for 7 to 8 minutes on a medium to high flame.
5. The lentils have to be cooked completely.
6. Mash the dal very well with a wired whisk or with a spoon.
7. The lentils should be mashed very well.
8. Add green chili-ginger paste, ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 1.5 to 2 tbsp jaggery, salt as required, 3 to 4 dried kokums and 1 small sized chopped tomatoes (optional).
10. Add 1.5 to 2 cups water.
11. Stir again and keep the dal back on the stovetop.
12. bring the dal to a simmer on a low flame for 7 to 8 minutes.
Tempering for Gujarati dal
13. For the tempering, heat 2 tbsp oil or ghee in a small pan. Crackle ½ tsp mustard seeds first and then add ½ tsp cumin.
14. Add 2 to 3 small dry red chilies, 3 to 4 cloves, 1 inch cinnamon, 8 to 10 curry leaves, a generous pinch of asafoetida (hing) and ¼ tsp fenugreek seeds. Stir and fry for some seconds till the red chilies change color.
15. Pour this tempering on the simmering dal.
16. Switch off the flame.
17. Add 1 tbsp coriander leaves.
18. Stir finally.
Serve Gujarati dal with steamed rice.
More dal recipes
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for pressure cooking lentils
- ¾ cup arhar dal (tuvar dal or pigeon pea lentils)
- 2 to 2.5 cups water
- 1 small tomato chopped (optional)
- 1 or 2 green chilies + ½ inch ginger - crushed in a mortar pestle to a paste or about 1 teaspoon ginger green chili paste
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- 3 to 4 dried kokums * check notes
- 1.5 to 2 cups water or add as required
- 1.5 to 2 tablespoon organic powdered jaggery powder or grated jaggery or add as required
- 1 tablespoon chopped coriander leaves (cilantro leaves)
- salt as required
- 2 tablespoon ghee or oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon sabut methi (fenugreek seeds)
- 2 to 3 small dry red chilies or 2 regular to large dry red chili - halved and deseeded or kept whole
- 8 to 10 curry leaves
- a generous pinch of asafoetida (hing)
- 3 to 4 cloves
- 1 inch cinnamon
pressure cooking lentils
- First pick the arhar dal or pigeon pea lentils for stones etc.
- Then rinse the lentils thoroughly in running water for 4-5 times.
- Add the rinsed dal in a pressure cooker. Add water. Pressure cook for 7 to 8 minutes on a medium to high flame.
- The lentils have to be cooked completely.
- Mash the dal very well with a wired whisk or with a spoon. The lentils should be mashed very well.
making gujarati dal
- Add green chili-ginger paste, turmeric powder, red chili powder, coriander-cumin powder, jaggery, salt, tomato(optional) and kokums. Stir.
- Add water. Stir again and keep the dal back on the stove top.
- Bring the dal to a simmer on a low flame for 7 to 8 minutes.
for tempering gujarati dal
- Heat oil or ghee in a small pan. Crackle mustard seeds first and then add cumin.
- Add the dry red chilies, cloves, cinnamon, curry leaves, asafoetida and fenugreek seeds.
- Stir and fry for some seconds till the red chilies change color.
- Pour this tempering on the simmering dal. Switch off the flame.
- Add coriander leaves. Finally stir the dal.
- Serve gujarati dal with steamed rice.
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