Dal is an integral part of food in many regions of India. being rich in protein and the comfort it gives, dals are cooked and served in different ways. One such is the Gujarati Dal. Gujarati Dal is made with toor dal/ split pigeon peas along with boiled peanuts.
The dal itself has a sweet, and tangy taste to it and is more semi-solid than the Punjabi dal which is on the creamy side. Traditionally, Kokum is used to bring a tangy taste to the dal. However, due to the unavailability of Kokum, I have used lemon juice as a replacement. This Gujarati Dal is usually served with Varan bhath and papad/ achar. Try this Gujarati Dal and I’m sure it is the perfect meal for the winter days.
Click the links other dal Varieties , Bengali Bhajamugr Dal , Kerala Parippu curry , Dal Makhani
Ingredients
- Tempering Ingredients
Instructions
- Wash a half cup of toor dal. Soak them for 30 mins and add 2 tablespoons of peanuts to them. To this add 1/4th tsp of turmeric powder and pressure cook for 3- 4 whistles.
- Add red chilli powder, jaggery powder, Salt, grated ginger, crushed green chilli, to the cooked dal along with a cup of water. Mix them and transfer them to a pan. Boil them for 4- 5 mins.
- Heat a pan with two teaspoons of oil. Add an inch of cinnamon stick, two cloves, red chilli, jeera seeds, fenugreek seeds, and curry leaves. Turn off the stove and add a quarter teaspoon of asafoetida powder.
- Transfer to the dal that is boiling. Let it boil for another 2 mins.
- Turn off stove and garnish with coriander leaves and a squeeze of lemon juice.
Notes
- I have used blanched peanuts for this dal. If you have raw peanuts, boil them separately in a bowl and add to cooked toor dal.
- Always soak the toor dal before cooking to quicken teh cooking time and achieving a well cooked , soft dal.
- I have used pounded green chilli and grated ginger . You can also add a paste of these together.