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GUJARATI DAL RECIPE

May 15, 2023
By Mary Anthony
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GUJARATI DAL RECIPE

BY DISHA LAHORI

INGREDIENTS

Toor dal – ½ cup
Raw peanuts – 2 or 3 tbsp
Oil / ghee – 2 tbsp
Rai – ½ tsp
Jeera – ½ tsp
Methi dana – 1/4 tsp [ optional ]
Red chilli – 2
Curry leaves – 1 sprig
Asafoetida – 1 pinch
Cinnamon – small piece [ optional ]
Clove – 2
Bay leaf – 1
Grated ginger – ½ tsp
coriander powder – 1 tsp
Tomato – 1
Turmeric – ¼ tsp + 1/4 tsp
Red chilli pwdr – 1 tsp or as per taste
Jaggery – 1 to 3 tbsp
Lemon juice – 1 to 3 tbsp
Salt to taste
Coriander leaves + 2 tbsp freshly grated coconut to garnish

NOTE- gujarati dal should taste like lemon juice , so they usually add more of jaggery and lemon juice which can be adjusted as per each ones taste .

METHOD

Wash and soak the dal for 15 mins.

Take the dal + chopped tomato + turmeric + salt + 1 ½ cup water .

Keep the peanut in a separate bowl inside the cooker .

Pressure cook upto 3 to 4 whistles till the dal becomes .

Once the pressure is released , open the cooker and remove the cooked peanuts and keep aside .

Blend the dal with a blend or hand masher till smooth .

Add required hot water [ 2 cup ]+ the boiled peanuts and mix well .

Heat oil in a pan , add rai + jeera + methi dana + cinnamon + clove + bay leaf and let it crackle .

Lower the flame and immediately add red chilli + curry leaves + ginger + asafoetida and stir fry for few seconds .

Immediately add the chilli powder + 1/4 tsp turmeric + coriander pwdr and give a quick mix.

Immediately pour in the cooked dal and mix well .

Adjust salt as needed and add the jaggery .

Simmer on low flame for 4 to 5 mins .

Mix well and off the flame .

Finally add the lemon juice and coriander leaves + freshly grated coconut .

VARIATION

Instead of lemon juice you can add 5 to 6 kokum soaked in hot water for 15 to 20 mins OR we can tamarind juice .
Jaggery and lemon juice adjust as per taste .

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