Gujarati Dal is famous for its spices, and the distinct taste of sugar; never before has sugar & spice tasted so great together! The traditional Gujju Dal is made from Tuver dal, and characteristically uses ingredients like Kokum, cloves, peanuts, sugar and methi, which give it a subtle flavor. This is one "no onion, no-garlic" recipe that will be cherished for ages, by Gujaratis(people from a state in western India) and non-gujaratis alike! It is a highly versatile recipe - you can modify it to suit your taste-buds. Healthy and filling at the same time, it can be consumed by itself as a Lentil Soup, or can be paired with rice or rotis for a complete meal. Anyway you eat it, you are sure to enjoy the taste of authentic Gujarati Dal!
2 cups Tuver Dal
10-12 raw peanuts
1 tsp each of mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp methi seeds(dried fenugreek)
2-3 cloves (lavang)
5-6 curry leaves
3-4 pieces of dried kokum
1 tsp ginger-green chili paste
a pinch of asafoetida (hiing)
salt - to taste
sugar or jaggery - to taste
1 tsp red chili powder
2 tsp coriander powder(dhana-jeeru powder)
lemon juice - to taste
1/2 tomato - chopped
3 tbsp coriander - chopped
Take the tuver dal and pressure cook it (covered upto 5 whistles) with a little extra water to make it soft. Add the peanuts, jaggery and kokum in the cooker along with the dal.
Now take a saucepan, add some mustard and jeera seeds, black cloves, and a pinch of asafoetida. When the seeds start to splutter, add the cooked dal in the pan. Use a hand blender to make a thick soup and add water to achieve the consistency you like.
Now add salt, sugar, lemon juice(to taste), and all the dry spices. Add curry leaves, chopped tomatoes, green chili-ginger paste, half of the chopped coriander and bring the mixture to a boil. Then lower the flame, cover partially, and let it cook for another 8-10 mins.
Garnish with the remaining coriander leaves. Serve the traditional Gujarati Dal with a hot plate of Jeera Rice!
Panchvati Garlic Dal
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