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Surati Dal
Sweet and sour Gujarat dal made with split pigeon peas or tuvar dal.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Gujarati, Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
2
Calories:
535
kcal
Author:
Dassana Amit
Ingredients
main ingredients
¾
cup
split pigeon peas
(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
(rai)
1
pinch
asafoetida
(hing)
2
tablespoon
oil
or ghee
1-2
dried red chilies
Instructions
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 heat.
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 dried red chilies. Fry for a few seconds but make sure not to 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 steamed rice or rotis along with a side vegetable dish.
Nutrition
Calories:
535
kcal
|
Carbohydrates:
68
g
|
Protein:
23
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Sodium:
601
mg
|
Potassium:
1090
mg
|
Fiber:
25
g
|
Sugar:
21
g
|
Vitamin A:
1383
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
62
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
125
mg
|
Vitamin E:
7
mg
|
Vitamin K:
15
µg
|
Calcium:
95
mg
|
Vitamin B9 (Folate):
979
µg
|
Iron:
7
mg
|
Magnesium:
126
mg
|
Phosphorus:
404
mg
|
Zinc:
4
mg