Gujarati Dal
User Reviews
4.9
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
280 kcal
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Course
Main Course, Soup
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Cuisine
Indian
Gujarati Dal
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Gujarati Dal is a sweet, spicy and tangy lentil soup, made with pigeon peas (tuvar dal), lots of warming spices and the sweetness of jaggery. This staple dal from the Gujarat region of India can be enjoyed with rice, roti or as a soup!
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Ingredients
- 1 cup Split Pigeon Pea (Toor dal) rinsed
- 1 tablespoon ghee or oil
- 1 green chili pepper slit or chopped
- 1/2 tablespoon ginger grated
- 1 tomato chopped, about 3/4 cup
- 4.5 cups water
- 2 tablespoon peanuts
- 2 tablespoon jaggery
- 1 teaspoon lime juice adjust to taste
- cilantro leaves to garnish
Tempering
- 1 inch cinnamon (Dalchini)
- 1 Bay leaf (Tej Patta)
- 1 Dried Red Chili Whole
- 1/2 teaspoon mustard seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Fenugreek seeds (Methi dana)
- 7-8 Curry Leaves (Kadi Patta)
- 1 pinch asafoetida (hing) skip for gluten-free
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon salt
(Optional) For basmati rice
- 1 cup basmati rice
- 1.25 cup water
- 1 tablespoon ghee or oil
- 1 teaspoon salt
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Instructions
- Start the instant pot in sauté mode and heat the ghee/oil in it. Add all the tempering ingredients and green chili. Let them cook for 30 seconds.
- Then add the ginger and tomato. Saute for a minute.
- Then add the spices and stir.
- Add the dal, water and peanuts. Stir well.
- (Optional) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet.
- Close the lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for for 8 mins. After the instant pot beeps, let the pressure release naturally.
- (Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Add the jaggery. Using a whisk mash the dal. (Hand blender is not required)
- Sprinkle the lime juice. Garnish with cilantro and serve over rice or with roti.
Stovetop Pressure Cooker Method
- Follow the same steps as above on the stovetop. Cook for 3 whistles on medium-high flame. Then let the pressure release naturally. Whisk the dal and follow the steps to add the jaggery, lime juice and cilantro.
Equipments used:
Notes
- Vegan Variation: Skip ghee and use oil of your choice.
- Soaking: I did not soak the toor dal in this recipe. If you do soak the daal for 2 hours, you can reduce the cooking time to 3 minutes.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Jaggery: You can use sugar in place of jaggery. Start with half the quantity and adjust to taste.
- Note: Nutrition facts do not include calories from rice ingredients.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
644mg
(27%)
Potassium
605mg
(17%)
Fiber
16g
(64%)
Sugar
9g
(18%)
Vitamin A
522IU
(10%)
Vitamin C
59mg
(66%)
Calcium
51mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 644mg | 27% |
| Potassium | 605mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 59mg | 66% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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