Rinse pigeon pea lentils (tuvar dal or arhar dal) well and add in a pressure cooker. To know more, swipe up!

Add water in the pressure cooker.

Pressure cook on medium to high heat for 7 to 8 minutes.

The lentils have to be cooked completely and mushy. The timing of cooking lentils will vary with their quality and age.

Mash the dal very well with a wired whisk or with a spoon.

The dal should be mashed thoroughly.

Add seasonings, spices and flavorings to the mashed dal. To know the list, swipe up!

Mix thoroughly to combine.

Add some water to get a medium or medium-thin consistency.

Mix, place the cooker on stovetop and simmer the dal on low heat for 7 to 8 minutes.

For tempering, heat oil or ghee in a small pan. Crackle mustard seeds first and then add cumin seeds.

Next, add dried red chilies, cloves, cinnamon, curry leaves, fenugreek seeds and asafoetida (hing), stir and fry on low heat for a few seconds.

Pour the tempering in the dal and switch off the heat.

Add chopped coriander leaves and mix well.

Serve Gujarati dal hot. For more recipes, visit vegrecipesofindia.com