Gujarati Dal
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 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
Description
Gujarati Dal features split pigeon peas cooked with a tempering of mustard, cumin, fenugreek seeds, cinnamon, bay leaf, dried red chili, curry leaves, and asafoetida, creating a fragrant base. Fresh ginger, tomato, and green chili add freshness and mild heat. The lentils cook with peanuts, which contribute a subtle crunch. Jaggery provides a gentle sweetness that balances the spices, while lime juice adds brightness.
The texture is slightly mashed to achieve a comforting, thick consistency without a hand blender. This dal pairs naturally with steamed basmati rice and can be accompanied by roti. Its combination of sweet, sour, and mildly spicy elements reflects typical Gujarati flavor profiles.
For variations, ghee may be replaced by oil for a vegan dish. Soaking the dal can shorten cooking time. Jaggery can be substituted with sugar if necessary, adjusting sweetness as needed. The recipe accommodates stovetop or electric pressure cooker methods.
Ingredients
- 1 cup split pigeon pea rinsed, aka toor dal
- 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 to garnish, leaves
Tempering
- 1 inch cassia cinnamon aka Dalchini
- 1 bay leaf Tej Patta
- 1 dried red chili whole
- 1/2 teaspoon mustard seeds aka rai
- 1/2 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon fenugreek seeds aka methi dana
- 7-8 curry leaves aka Kadi Patta
- 1 pinch asafoetida skip for gluten-free, aka hing
Spices
- 1/2 teaspoon turmeric powder ground, aka 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
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.
Notes
- Use oil instead of ghee for a vegan version of this dal.
- Soaking the pigeon peas for two hours can reduce cooking time to about three minutes.
- Adjust green chili types and quantity according to your preferred heat level.
- Jaggery can be replaced by sugar; start with half the amount and adjust to taste.
- Nutrition facts do not include rice ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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