Gujarati Dal – How to make Gujarati dal? – Everyday no onion no garlic Gujarati dal recipe – Gujarati Thuvar dal recipe – is thin liquidy, sweet, tangy, spicy dal made with Toor dal with no onion & no garlic. This is almost a staple in every gujarti household for chapati or roti.. goes well with plain rice too. Its quite easy to make and healthy too… lets get into the recipe…
Gujarati Dal
Ingredients
Ingredients to pressure cook
- 1 cup toordal / thuvar/ pigeon peas
- 1/4 teaspoon turmeric powder
- 3 cups water
Ingredients for dal
- 1/2 cup tomatoes
- 4 each green chilli minced
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon jaggery
- 2 tablespoons tamarind extract from a marble size soaked in water
- 1 teaspoon salt or to taste
- 2 cups water
- 1 tablespoon coriander leaves for garnish
- 2 teaspoons lemon juice
Ingredients to temper
- 3 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 small sticks cinnamon
- 4 each cloves
- 1/2 teaspoon asafoetida
- 3 each dry red chili
- 6 leaves curry leaves
Instructions
- Soak Toor dal / thuvar in enough water for 30 minutes. Pressure cook the soaked tood dal with 3 cups water and turmeric from table – 1 for upto 6 whistles.
- Once the dal is cooked… let it sit to cool and bit and using an immersion blender…. blend well.
- Now heat ghee (must for this recipe) in a pan. Temper with mustard seeds, cumin seeds, dry red chili, asafoetida, cloves, cinnamon and curry leaves. Let them sizzle a bit.
- Add in chopped tomatoes along with minced ginger along with red chili powder, turmeric powder, coriander powder, jaggery, salt and tamarind.
- Now add in the cooked dal blend. Cook it along with all the masala powder… it will be like a thick smooth dal at this point…almost like a paste. Add in 2 cups of water to dilute it.
- Increase the flame the boil it for 5 minutes…. or until the desired consistency.
- Switch off, garnish with coriander and curry leaves. Finally once the heat settles, squeeze in the lemon juice and mix.
Try our MASALA DAL TADKA MOONG DAL SAMBAR CHOW CHOW KOOTU
Lets see how to make this Gujarati dal…
Soak Toor dal / thuvar in enough water for 30 minutes. Try our DAL MAKHANI
Pressure cook the soaked tood dal with 3 cups water and turmeric from table – 1 for upto 6 whistles.
Once the dal is cooked… let it sit to cool and bit and using an immersion blender…. blend well.
(whisking won’t help to achieve the correct texture that we are looking in this dal… use an immersion blender or regular blender to grind the dal. It should look very smooth… we should not see any whole or partly mashed toor dal in it. Caution: DO NOT GRIND IN A MIXER JAR WHEN THE DAL IS TOO HOT, IT WILL SPLASH RIGHT ON YOUR FACE let it cool and then put it in your mixer jar and blend to liquid consistency)
These are the ingredients needed for making this dal…. gravy
Now heat ghee (must for this recipe) in a pan.
Temper it with all ingredients from table-3 starting with Mustard seeds, cumin seeds, dry red chili, asafoetida, cloves, cinnamon and curry leaves. Let them sizzle a bit. Try our SLOW COOKER DAL
Add in chopped tomatoes along with minced ginger. Saute for a minute.
Followed by Red chili powder, turmeric powder, coriander powder, jaggery, salt and tamarind. (traditional kudam puli is used… i have used regular tamarind) Adding the tamarind directly to hot oil will make it melt and blend in. You may even skip tamarind and add more tomatoes instead for the tangy flavor!
Now add in the cooked dal blend. Try our DAL TADKA LEMON DAL
Cook it along with all the masala powder… it will be like a thick smooth dal at this point…almost like a paste. (reminds me of vicco vajradanti face cream 😀 🙂 )
Add in 2 cups of water to dilute it….
The dal will be looking very thin with all the tempering floating on top.
Increase the flame the boil it for 5 minutes…. the more the dal boils, the more its going to taste good. So boil boil boil until the desired consistency… which should be not too thick nor too thin. Something like a milk shake consistency i say!
Switch off, garnish with coriander and curry leaves!
Finally once the heat settles… squeeze in the lemon juice and mix.
Serve it with chapati or plain basmatic rice…. yummo!
Notes
- Serves 4
- Ghee is a must for this dish, no compromise on that.
- Some traditional gujarati dal includes roasted peanuts too. I skipped it… to keep it simple.
- Adding a teaspoon of masoor dal will enhance the taste.
& that was our Dinner….. soft chapati with creamy gujarati dal and some raw onion salad on the side!
