Gujarati Dal Recipe
I have been fond of Gujarati food since childhood because my mom often prepares delicious Churma Ladoos, sweet-sour Gujarati Kadhi, sweet-spicy Gujarati Dal, spicy-tangy Sev Tameta nu Shaak, Rotla and spongy Dhokla at home. I have taken this recipe of Gujarati Dal from my mother. I hope you like it 🙂
- ½ cup Toor/ Arhar Dal
- ½ inch ginger grated/ Adrak
- 2 green chillies/ Hari Mirch or as per taste chopped
- ½ tsp Cumin powder/ Jeera Powder
- ½ tsp Coriander powder/ Dhaniya Powder
- 1 medium sized Tomato/ Tamatar chopped
- 8-10 curry leaves/ Kadi patta
- 2 pieces of Amsul/Kokam
- 11/2 to 2 tbsp of jaggery/ Gud
- ¼ tsp Turmeric powder/ Haldi
- 1 tbsp Ghee
- ¼ tsp mustard seeds/ Rai
- 2 dry red chillies/ Sukhi Lal Mirch
- A generous pinch of Asafoetida/ Hing
- ¾ tsp Salt/ Namak or as per taste
- 3 cups of Water/ Paani or as required
- Chopped Coriander leaves/ Dhaniya Patta for garnishing
Step by Step Instructions for preparing Gujarati Dal
- Wash the Dal thoroughly 2-3 times and pressure cook in 2 cups of water with turmeric for 6-7 minutes.
- Once the cooker cools down, take out the Dal, add a cup of water to it and blend it with a hand blender or Ravai.
- Add ginger, green chillies, cumin powder, coriander powder, 4-5 curry leaves, Amsul/Kokam, Jaggery and Salt.
- Boil the Dal with all these ingredients for about 8-10 minutes on low to medium flame.
- For preparing the tempering/ tadka heat Ghee in a tadka pan.
- Once the ghee is hot, add mustard seeds, red chillies, curry leaves and asafoetida.
- Immediately pour this tempering in the boiling Dal. Cover with a lid immediately so that the aroma of the tempering gets mixed with the Dal.
- Boil the Dal for a couple of minutes more.
- Switch off the gas flame and garnish with coriander leaves.
Do try this recipe and share your feedback in the comments section.
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