Gujarati Dal is a thin liquidy, sweet, tangy, spicy dal made with Toor dal with no onion & no garlic. This is almost a staple in every Gujarti household served along with rice & roti.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: gujarati, Indian
Keyword: dal, kuzhambu, noonionnogarlic, paruppu
Servings: 4people
Author: Mullai Madavan
Ingredients
Ingredients to pressure cook
1cuptoordal / thuvar/ pigeon peas
1/4teaspoonturmeric powder
3cupswater
Ingredients for dal
1/2 cup tomatoes
4eachgreen chilliminced
1teaspoonred chili powder
1/2 teaspoon coriander powder
1/2teaspoon turmeric powder
1teaspoonjaggery
2tablespoonstamarind extractfrom a marble size soaked in water
1teaspoonsaltor to taste
2cupswater
1tablespooncoriander leavesfor garnish
2teaspoonslemon juice
Ingredients to temper
3tablespoonsghee
1teaspoonmustard seeds
1teaspooncumin seeds
2small stickscinnamon
4eachcloves
1/2teaspoonasafoetida
3eachdry red chili
6leaves curry leaves
Instructions
Soak Toor dal / thuvar in enough water for 30 minutes. Pressure cook the soaked tood dal with 3 cups water and turmeric from table – 1 for upto 6 whistles.
Once the dal is cooked… let it sit to cool and bit and using an immersion blender…. blend well.
Now heat ghee (must for this recipe) in a pan. Temper with mustard seeds, cumin seeds, dry red chili, asafoetida, cloves, cinnamon and curry leaves. Let them sizzle a bit.
Add in chopped tomatoes along with minced ginger along with red chili powder, turmeric powder, coriander powder, jaggery, salt and tamarind.
Now add in the cooked dal blend. Cook it along with all the masala powder… it will be like a thick smooth dal at this point…almost like a paste. Add in 2 cups of water to dilute it.
Increase the flame the boil it for 5 minutes…. or until the desired consistency.
Switch off, garnish with coriander and curry leaves. Finally once the heat settles, squeeze in the lemon juice and mix.