Gujarati Dal

Gujarati Dal is a sweet, tangy, and mildly spiced lentil curry that perfectly captures the balance of flavors in traditional Gujarati cuisine. This wholesome dish pairs beautifully with steamed rice or roti, making it a staple comfort meal in Gujarati households.

Ingredients

• 1 cup split red gram lentil (toor dal)
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2 tbsp sugar
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 7–8 curry leaves
• 2 cloves
• 1 small piece cinnamon stick
• A pinch of asafoetida (hing)
• 1 tsp salt (or to taste)
• 2 green chillies, finely chopped
• Few coriander leaves, chopped
• ½ cup tamarind water
• 1 tbsp clarified butter (ghee)

Method

1. Prepare the dal:

   • Wash the toor dal thoroughly and soak it in water for about 30 minutes.
   • Drain and transfer to a pressure cooker with 2 cups of water, salt, and turmeric powder.
   • Pressure cook for 3–4 whistles or until the dal turns soft and mushy.
   • Once cooled, whisk the cooked dal until smooth and set aside.

2. Prepare the spice mix:

   • Lightly crush the cloves and cinnamon stick using a mortar and pestle.
   • Finely chop the green chillies and coriander leaves, keeping them ready for cooking and garnishing.

3. Temper the spices:

   • Heat ghee in a deep pan or kadhai over medium flame.
   • Add mustard seeds and let them splutter.
   • Then add cumin seeds and a pinch of asafoetida.
   • Once fragrant, add curry leaves carefully as they may splatter.

4. Add flavoring ingredients:

   • Stir in the chopped green chillies and coriander powder.
   • Sauté for a few seconds until aromatic.
   • Add the crushed cloves and cinnamon stick, stirring well to release their flavor.

5. Combine with dal:

   • Pour the cooked dal into the pan and mix thoroughly with the tempered spices.
   • Add tamarind water and sugar, then stir to combine.
   • Bring the mixture to a gentle boil and let it simmer on low heat for about 5 minutes to allow the flavors to blend beautifully.

6. Finish and serve:

   • Adjust the salt and sweetness according to your taste.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, jeera rice, or soft phulkas for an authentic Gujarati meal.

Tips:

• Use slightly sour tamarind water for the perfect sweet-tangy balance.
• Add a small piece of jaggery instead of sugar for a richer, earthy flavor.
• For a thicker dal, reduce the amount of tamarind water slightly.