Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Gujarati Dal

Traditional 1. Gujarati Dal recipe

🧺 Ingredients

• Toor dal: 180g (¾ cup)
• Water: 500-625ml (2-2.5 cups)
• Jaggery: 25-30g (1.5-2 tbsp)
• Dried kokum: 3-4 pieces (or 10ml tamarind paste / 15ml lemon juice)
• Turmeric powder: 2g (¼ tsp)
• Coriander powder: 5g (1 tsp)
• Cumin powder: 3g (½ tsp)
• Red chili powder: 2g (½ tsp)
• Oil: 30ml (2 tbsp)
• Salt: to taste
• Mustard seeds: 3g (½ tsp)
• Dried red chili: 1 whole
• Fenugreek seeds: 2g (⅜ tsp)
• Curry leaves: 8-10 leaves
• Asafoetida (hing): pinch

👩‍🍳 How to make Gujarati Dal

1. Pressure cook toor dal with 500ml water, turmeric, and salt for 6-7 whistles on medium-high heat (12 minutes).
2. Open lid carefully. Mash dal lightly—should be smooth, not thick.
3. Add remaining water (100-125ml) to achieve thin consistency (like buttermilk).
4. Add kokum/tamarind, coriander, cumin, red chili powder, and jaggery. Bring to boil on medium heat.
5. Simmer 7-8 minutes, stirring occasionally. Dal should coat spoon lightly.
6. Heat tempering oil: Heat oil in a small pan on high heat (45 seconds) until shimmering.
7. Add mustard seeds. Wait for crackling sound (10 seconds)—seeds should pop fully.
8. Add fenugreek seeds, curry leaves, dried red chili, and asafoetida. Fry 5 seconds until fragrant.
9. Pour tempering into dal, stir well. Taste and adjust salt.
10. Simmer 2 more minutes. Visual cue: surface should have thin layer of oil on top.
11. ---

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