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Gujarati Dal
4.9 from 87 votes

Gujarati Dal

Gujarati Dal is a savory lentil stew made from split pigeon peas, tempered with aromatic spices and curry leaves, and sweetened slightly with jaggery. The dish balances sweetness, tartness from lime juice, and mild heat from green chili. Peanuts add texture, and the dal is often served over basmati rice. This recipe can be prepared in an Instant Pot or stovetop pressure cooker, making it practical for home cooking.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 280 kcal
Course: Main Course, Soup
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Then add the ginger and tomato. Saute for a minute.
  3. Then add the spices and stir.
  4. Add the dal, water and peanuts. Stir well.
  5. (Optional) Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet.
  6. 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.
  7. (Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet. 
  8. Add the jaggery. Using a whisk mash the dal. (Hand blender is not required)
  9. Sprinkle the lime juice. Garnish with cilantro and serve over rice or with roti.
Stovetop Pressure Cooker Method
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 280

% 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.