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gujarati toor dal
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Gujarati Dal Recipe

Servings 4
Calories 158kcal
Author Siddhi Panchal

Ingredients

  • 1/4 Cup Split Pigeon Peas Boiled
  • 1 tbsp raw peanuts added while boiling Pigeon Peas
  • 1 Tomato Small Finely Chopped
  • 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 and 1/2 tbsp Red chili powder
  • 2 tbsp Coriander
  • 1 tsp Ginger Grated
  • 1 Green chili Sliced
  • 1 Bay leaf
  • 2-3 Clove
  • 1 inch Cinnamon
  • 1/4 tsp Garam masala
  • Curry leaves Few
  • 1 lemon juice Medium size
  • Salt to taste

Instructions

  • 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.

Nutrition

Calories: 158kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 172mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1231IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg