Cooked - Gujarati Dal Recipe

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Gujarati Dal Recipe

5.0

¾ cup arhar dal ((tuvar dal or pigeon pea lentils))

2 to 2.5 cups water (or add as needed)

1 tomato (small-sized, chopped (optional))

1 or 2 green chilies + ½ inch ginger (- crushed in a mortar pestle to a paste or about 1 teaspoon ginger green chili paste)

½ teaspoon turmeric powder ((ground turmeric))

½ teaspoon Coriander Powder ((ground coriander))

½ teaspoon cumin powder

½ teaspoon red chili powder

3 to 4 dried kokums (* check point 3 in notes)

1.5 to 2 cups water (or add as required, to be added later)

1.5 to 2 tablespoon organic powdered jaggery powder (or grated jaggery or add as required)

1 to 2 tablespoon chopped coriander leaves ((cilantro leaves))

Salt as required

2 tablespoon oil (or add Ghee if you prefer)

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon fenugreek seeds ((methi dana))

2 to 3 dry red chilies (small-sized or 2 regular to large dry red chili - halved and deseeded or kept whole)

8 to 10 curry leaves

1 generous pinch asafoetida ((hing))

3 to 4 cloves

1 inch cinnamon

First pick the arhar dal or pigeon pea lentils for stones etc.
Then rinse the lentils thoroughly in running water for 4 to 5 times.
Add the rinsed dal in a 3 litre pressure cooker. Add water. Pressure cook for 7 to 8 minutes on a medium to high heat.
Read on below in the notes section on cooking lentils in the Instant pot or in a pan.
The lentils have to be cooked completely and softened really well.
Mash the dal very well with a wired whisk or with a spoon. The lentils should be mashed very well.
Add green chili-ginger paste, turmeric powder, red chili powder, coriander-cumin powder, jaggery, salt, tomato(optional) and kokums. Mix well.
Add water to get a medium to medium-thin consistency. Mix again and keep the cooker back on the stove top.
Bring the dal to a simmer on a low heat for 7 to 8 minutes stirring often.
Heat oil or ghee in a small pan. Crackle mustard seeds first and then add cumin seeds.
Add the dry red chilies, cloves, cinnamon, curry leaves, asafoetida and fenugreek seeds.
Stir and fry for some seconds until the red chilies change color.
Carefully, pour this tempering mixture together with the oil in the simmering dal. Switch off the heat.
Add coriander leaves. Finally stir the dal.
Serve piping hot gujarati dal with steamed rice.
Gujarati dal is best served with hot steamed rice. Drizzle a bit of ghee on the dal if you like. Have a complete meal by pairing the dal and rice with a side of any Indian vegetable dish or salad or raita or a plain yogurt.
You can relish the dal with some soft roti or crispy paratha or even bread or dinner rolls (pav).
It is best to eat Gujarati dal when freshly cooked. Lentils always taste best when served hot and as soon as they are cooked. If you have leftovers, then store in the refrigerator and try to consume the same day or at the most next day.
Dal when refrigerated, will thicken with a change in flavor and taste. Refrigerated dal does not taste as better or good than freshly cooked dal. Moreover I suggest that for health reasons, it is best to eat dal the day it is made.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Dal

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 128 weeks ago

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