Served with a dab of ghee on the steamed rice or with piping hot chapati, Gujarati Dal is the ideal lighthearted spread you are wanting. This slightly sweet, spicy and tangy dal is thin in texture and is perfect served with steamed rice or chapati or even parantha.
Toor or Arhar dal/ split pigeon peas are common in the Indian kitchen. It makes for appetizing accompaniment with rice and has wondrous health benefits. It is loaded with protein and folic acid which is vital for a healthy body.
It is used in many preparations across India.
No amount of burgers, pizzas and other fast foods can never supersede the all-time favorite dal rice or dal roti – cooked by our Mothers.
They are soul-satisfying food!
Here are a few reasons to gorge on this dal on a daily basis.
1. The presence of folic acid that helps women particularly those planning to become pregnant. It helps to lower specific brain and spinal cord birth deficiencies by more than 70 percent.
2. Toor dal provides vital nutrients, fiber, and protein for vegetarians as well as those who wish to merely limit their meat consumption.
3. It is an excellent source of carbohydrate which in turn charges your body with energy.
Interesting right? Let’s get started with the recipe.
Gujarati Dal Recipe and Text Recipe Below
- 1/4 Cup Boiled Split Pigeon Peas
- 1 tbsp raw peanuts added while boiling Pigeon Peas
- 1 Small Finely Chopped Tomato
- 1/3 Cup Jaggery
- 1 tbsp Cooking oil
- 1 Dry Red Chili
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1 & 1/2 tbsp Red chili powder
- 2 tbsp Coriander
- 1 tsp grated Ginger
- 1 Sliced Green chili
- 1 Bay leaf, 2-3 Clove, 1 inch Cinnamon
- 1/4 tsp Garam masala
- Few Curry leaves
- 1 Medium size lemon juice
- Salt to taste
- In a steel vessel add boiled dal, switch on the flame and pour in 1 ½ cup of water.
- Add salt to taste and jaggery. Stir until jaggery completely melts down.
- Next, add red chili powder and cook until it comes to a boil.
- Let it cook on low flame.
- Heat a pan add oil and once it is hot and dry red chili, mustard seeds, wait for it to splutter, then add fenugreek seeds.
- Next, add an inch of cinnamon stick, cloves and bay leave green chilies, asafetida; curry leaves, ginger and mix well.
- After half a minute add chopped tomatoes and salt to taste, cook stirring continuously.
- Now we add the spices- garam masala, turmeric, red chili powder and mix again then turn off the glass.
- Now add a ladle full of dal in the tempering and mix into the vessel.
- Cook for another 8-10 minutes and if you want a thicker consistency cook for another few minutes.
- The dal is ready to be served.
Hot steaming rice and a bowl of this authentic Gujarati dal are all you need for a perfect lunch. Share your experience with this recipe in the comments below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.