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Gujarati Dal Recipe

by Sonia on November 5, 2009

Post image for Gujarati Dal Recipe

This recipe is goes to dear friend’s request. Actually, I was going to post it sooner or later. But, my friend Rush has threatened me with short deadline, will be over on 7th Nov, 2009. So, I am posting it today without any delay. :)

In every Gujarati famiy, this Daal is staple food and goes well with hot phulka, subji and rice. This lentil soup has a blending taste of sour, sweet and spicy. If you don’t have any tiniest sweet tooth, you probably not going to like this daal because original Gujarati Daal has a sweeter taste comes from jaggery. Of course, you can increase or decrease the sweetness level of your daal. One of the important part is boiling on low heat for a long time. Finally, when you’ll give a tadka to your daal, you will be freaking out with divine and delicious aroma. :)

Here, I am sharing you simple recipe, very easy to prepare. If you don’t have Kokum at home, don’t worry. Add more lemon juice in the end OR add 1 small chopped tomato into daal.

Gujarati Dal Recipe
This healthy and protein loaded dal {lentil soup} is very spicy and goes well with plain rice. Add a dollop of ghee or yogurt for extra flavour. Serve with pickle and papadam. Simply delicious! A perfect quick dinner or lunch.
Serves: 3-4 as a side
  • 1 cup Tuver dal/Pigeon pea
  • 1 tsp Dry Fenugreek seeds
  • 10-12 Raw Peanuts
  • 1 small wedge of Ginger
  • 2-3 dried Kokum (I didn't have) OR 2 Tbsp Lemon juice (or as per taste)
  • 1 tsp Turmeric powder
  • 1 Tbsp Coriander powder
  • 1 Tbsp Red Chili powder (or to taste)
  • ½ tsp Garam Masala
  • ¼ cup (or to taste) Jaggery powder OR Dark Brown Sugar
  • Salt to taste
  • For the tempering/Tadka:
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • a pinch of Asafoetida (hing)
  • few Curry leaves
  • For garnish:
  • 2 tbsp Coriander leaves, chopped
  1. First wash tuver dal about 3-4 times using hot water. Soak in hot water atleast 20-25 mins. It will help to cook faster. Pressure cook with adding about 2 cups of hot water, 1 tsp fenugreek seeds, a pinch of turmeric and 1 tsp oil. Cook until fully mashed and soft. (about 3-4 whistles)
  2. When your cooked dal is still hot, mash it well using wood masher or hand held blender into smooth puree. Add 4 cups of hot water, salt, kokum (if using), jaggery, raw peanuts and ginger. Bring it to boil on low-to-medium heat. Allow it to boil about 15 minutes. (Note: The consistency of the daal should be of pouring consistency. Just make sure it’s easy to drink).
  3. Now, add all spices except Garam masala. Let it boil about 5 mins more.
  4. For tadka, I use my cast iron small bowl (with handle) brought from India. Heat oil in small saucepan, add mustard seeds, when mustard seed starts to crackle, add curry leaves and hing to it. Add tadka into the dal. Cover with lid immediately. Switch off the gas. Don't open the lid. Let it cover for 2 mins to blend with nice aroma.
  5. Add garam masala and lemon juice. Check for seasoning. Garnish with coriander leaves. Enjoy hot dal with rice, roti and any curry.

Tip: It taste better after 5-6 hours. Sometimes I enjoy it with Dhokla (not Khaman dhokala), it taste like Idli-sambhar. :)

UPDATE: Dear Trupti reminded me to add ‘Achar Masala’ (Pickle Masala), available in any Indian grocery store. It will add an amazing taste to your daal. You can add a tsp of pickle masala when you add all the spice powder.

  • Cham

    Adding peanuts in dhal sounds too good.

    • Yes, peanuts adds another delicious taste to daal. :)

  • SJ

    This just might be my next Gujarati dish!

    • Try it and let me your know outcome. :)

  • I love this daal…….letting this boil for a long time on low heat makes it taste even better…….there’s nothing better than a bowl of this and some hot rice with ghee!

    ever tried adding “atahana masala” to the daal in place of red chili powder/fenugreek?? it adds an amazing taste!


    • Haa Trupti….a big bowl of daal-rice and on top of ghee…I know how delicious it would be. :) My mom sometimes add ‘Athana no masalo’ and leftover ‘Athana no raso’ in daal…I completely forget to use it here. I’ll add next time. pan gani vaar hu shaak ma nakhu chu…taste bahuj mast thayee jaay che. :)
      I also have updated my post here. Thank you for reminder. :)

  • im nit feeling well since last night, so no moving today.Came online to check wats on…ur recipe is right here ready to be tried out…im doing this riteaway and having lunch. Thanks for posting the recipe dahling…just a hot bowl of gujrati daal is what i need today. thankyou!!!

    • My pleasure dear! You are welcome. :)

  • I make it minus the jaggery as I have a tiniest sweet tooth only for chocolates :mrgreen:

    • haha Sakshi…if you minus the jaggery…then it wouldn’t be a Gujarati daal. You will end up into something like rasam or sambar. :D

  • i made it!!!
    and its come out fabulous Sonia.i left out peanuts, but i had the dried kokum!!!
    ekdum saaru….having it with rice and papad…oh how much i wish to share it…let anil come home, he will love it!!

    thanks a ton lady….this is one of my favorite recipes and goes into my fav recipe collection…u made my day…feeling better now :) gujju recipe na kamaal che.

    • Wow Rush…you are so quick gal. We also had a same menu like yours, including papad, salad, subji, roti & rice. Thank you for your sweet words. :)

  • muah muah muah

  • Yummm, I like to have this dal as is, without the rice…the sweet taste with the rice doesnt work for me…Next on my list is dal dhokli – had it at a restaurant here and loved it…Thanks fo visiting my blog…SJ seems to be getting my blog more eyeballs :)

    • Welcome Arch! Sorry for late reply here. I almost forgot. Dal dhokali in restaurant…? You can browse my archives for Dal-dhokali recipe. Hope you would like it. Thanks. :)

  • I have never heard of such a dal with peanuts before. It looks so comforting. It is next on my list!

    • Welcome Supriya! Do try and let me know. :)

  • Looks tasty..Slurp!

  • Sounds like a perfect comfort meal to me…good variation from the usual style.

    • Yes Malar. It’s very comfortable and light meal for everyone. Always welcome at my home. :)

  • Nice blog Sonia. I used to be the head chef of the house when it came to cooking daal, until my wife took over :( but this recipe is a new variant so will try this to to get back in the game.

    • Welcome Saurabh! Thanks for stopping by. Win a game by making this daal and your wife will be surprised! All d best! :)

  • I love love love gujarati dal and I’ll be trying this recipe soon!

    • Welcome Nupur! Thanks for stopping by. Let me know when you tried it. :)

  • Mekhala Nag

    Tried this recipe. Came out awesome. Peanuts in dal tasted great. A true comfort food. Thanks for posting the recipe.

    • Thank you Mekhala! I am so glad you enjoyed it. :)

  • I love Gujarati dal but my husband doesn’t seem to agree, he thinks Gujrarti food is sweet for his liking :) When I have the day to my own I generally make such things!

    • Sonia

      Kulsum, it’s a BIG myth and I completely boggled with people kept saying that the Gujarati food is always sweet! I totally disagree. It is possible that you might not aware about this cuisine in full range! Well, glad you make it for yourself. :)

      • I knw what you mean its exactly how people interpret Indian food to be always “hot and spicy” which is certainly not as it depends on personal preference. Infact I love the balance of flavors in Gujarati food, its sweet sour and salty. And I’m sure not all food requires a sweet element :)

        • Sonia

          hmm…I agree that it’s personal preference. Come my home some day, I’ll treat you with full fledged Gujarati Thali. :-)

  • Yum! I love all Dals! Delicious!!!

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  • Pankaj

    I think adding “KHAREK” will also add personaity of eating in “WADDI”
    Daal specifically made by “MAHARAj (PROFESSIONAL COOKS).

  • Pankaj

    To add: Happy Valantine Day to all ladies.

  • Pingback: How to cook rice for pulao | How to cook rice for biryani()

  • We in north india do not use peanuts in daal tadaka. I am little hesitant to add peanut but umm may be worth trying once :).


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