Gujarati Dal Recipe, How to make Gujarati Dal

Dals or lentils are a common recipe made in homes on a daily basis. They are rich is protein, so I often try various dal recipes.

This Gujarati Dal has a mild sweet and sour taste. You can adjust it according to your taste. The sweetness comes from jaggery and the sourness comes from kokum (garcinia indica)

The original recipe requires kokum, but in this recipe I have used tamarind pulp.

If you are checking this under Jain recipe category, skip adding ginger and follow rest of the recipe. 

Serve: 4-5

Time: 20 min

Ingredients:

For dal-

·         ¾ cup arhar dal

·         ½ tsp turmeric powder/haldi

·         1 tsp coriander powder

·         1 green chili, chopped

·         1 inch ginger, grated

·         1 tbsp. jaggery/gud

·         ½ tsp red chili powder/lal mirch powder

·         2 tsp coriander leaves, finely chopped

·         1 tsp salt or as per taste

·         2 tsp tamarind pulp*check tips

 For tempering/tadka-

·         1-2 tablespoon ghee/oil

·         2 pinch asafoetida/hing

·         ½ tsp cumin seeds/jeera

·         ½ tsp mustard seeds/rai

·         ¼ tsp fenugreek leaves/sabut methi

·         7-8 curry leaves

·         2-3 small dried red chilies/1 halved slit green chili

·         2-3 cloves

 Direction:

1. Rinse the lentil in running water and drain.
2. Take rinsed dal in a Pressure cooker. Add water, pinch of turmeric, ½ tsp coriander power, salt and cook for 7-8 minutes on medium flame. Once done, mash the dal well with spoon.
   
3. Add chopped green chili, grated ginger, turmeric powder, red chili powder, coriander powder, jaggery, tamarind pulp and salt.
   
4. For tempering, heat ghee/oil in a small pan. Add mustard seeds, cumin seeds and let them crackle. Then add fenugreek seeds, dry red chilies, cloves, curry leaves and asafoetida/hing. Stir fry for some seconds.
   
5. Pour the tempering on the dal; Stir and keep the dal back on stove top. If required add warm water. Let the dal simmer on low flame for 5-7 minutes.
   
6. Add coriander leaves and stir.
   

Tips:

Kokum is not easily available everywhere, so you can substitute it with lime juice or raw mango or tamarind pulp.

For this recipe, quantity required is:

If using kokum: 3-4 dried piece

If using Lime juice: 1 tbsp. or as required.

If using raw mango: 2-3 tablespoon pulp or finely chopped raw mango 

Serving Suggestion:

This no onion on garlic Gujarati Dal is best serves with steamed rice, accompany a vegetable dish or salad by side.