Gujarati Dal
Gujarati Dal is a sweet, sour, and spicy lentil soup made with toor dal, spices, and tamarind, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed and soaked) | 250 | Grams |
| Water (for cooking dal) | 1 | Liter |
| Tamarind Paste (diluted in water) | 2 | Tbsp |
| Jaggery (grated) | 2 | Tbsp |
| Ghee (for tempering) | 2 | Tbsp |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Asafoetida | 0.5 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Green Chili (slit) | 2 | Count |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Coriander Leaves (chopped) | 2 | Tbsp |
Instructions
- Rinse and soak the toor dal in water for at least 30 minutes.
- In a pressure cooker, add soaked dal and 1 liter of water. Cook until the dal is soft and mushy.
- In a separate pan, heat ghee and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add curry leaves and slit green chilies to the tempering and sauté for a few seconds.
- Add turmeric powder, red chili powder, and the cooked dal to the pan. Mix well.
- Add tamarind paste, jaggery, and salt to the dal. Simmer for 10-15 minutes, stirring occasionally.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak toor dal in water for at least 30 minutes before cooking.
Kitchen equipment
Pressure CookerTamarind Paste