Gujarati surati dal recipe – i often make Gujarati dal at home. It is one of the simplest and yet flavorful dal. A vegan recipe.
While this is not the recipe for Gujarati dal, but Surati dal. I had seen this dal recipe in one of the cookbooks which I have and had bookmarked it.
What I liked about surati dal was that there were peanuts added to the dal. The surati dal is made from tuvar dal (pigeon pea lentils) and is slightly sweet & sour due to the addition of jaggery and lemon juice. The tomatoes also add a lot of flavor to the dal. Few more dal recipes which have sweet and sour taste are:
This is also a no onion and no garlic recipe. If you observe the pics, The dal has a thin consistency hence pairs very well with rice and even goes well with chapatis or rotis. So here is the comforting and healthy Gujarati surati dal recipe for you.
I make dal every alternate day, be it Dal fry or Dal tadka and these simple dal recipes never get updated by me on the blog. So I have decided that I am going to post everyday food that we make at home like dal, vegetable curries & stir fries, simple chutneys and salads on the blog.
If you are looking for more Lentil recipes then do check:
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- ¾ cup pigeon pea lentils (tuvar dal or arhar dal)
- 2 medium size tomatoes, chopped
- 1 green chili, chopped
- ¼ teaspoon turmeric powder
- ¼ or ½ teaspoon red chili powder
- 2 tablespoon unroasted raw peanuts
- 1 sprig curry leaves
- ½ inch ginger, finely chopped
- 1 or 1.5 tablespoon jaggery or sugar
- ½ or 1 tablespoon lemon juice
- salt as required
for tempering surati dal
- ½ teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 2 tablespoon oil or ghee
- 1-2 dry red chilies
making surati dal
- Pick and rinse the tuvar dal.
- Pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
- With a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
- Add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
- Bring the whole dal to a boil and then simmer for 3-4 minutes.
- If the consistency of the dal becomes thick, then add some water. Switch off the flame.
for tempering surati dal
- Heat oil or ghee in a pan.
- Add the mustard seeds and when they pop, add the asafoetida.
- Lastly add the red chilies. Fry for a few seconds but don't burn.
- Quickly pour this tempering along with the oil in the dal.
- Stir and continue to simmer the dal for a couple of minutes.
- Add lemon juice and stir. Check the seasonings.
- Garnish with coriander leaves.
- Serve the hot surati dal with rotis or rice along with a side vegetable dish.
- As per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
- The consistency of the surati dal is usually thin, but you can make a medium consistency one.
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