Gujarati Dal
An authentic vegetarian recipe from Gujarat, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Toor dal (split pigeon peas)
150g Tomatoes
25ml Tamarind pulp
20g Jaggery (grated)
3piece Green chillies
15g Fresh ginger
30ml Ghee
5g Mustard seeds
3g Cumin seeds
2g Fenugreek seeds
1g Asafoetida (hing)
3piece Dried red chillies
12piece Curry leaves
3g Turmeric powder
4g Red chilli powder
5g Coriander powder
20g Fresh coriander leaves
8g Salt
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the toor dal thoroughly and pressure cook with turmeric, chopped tomatoes, and 600 ml water for 3–4 whistles until completely soft. Whisk the cooked dal until smooth.
Click to mark as complete
Add tamarind pulp, jaggery, red chilli powder, coriander powder, and salt to the dal. Stir well and bring to a gentle simmer over medium heat.
Click to mark as complete
Add slit green chillies and grated ginger. Simmer for 5–7 minutes, adjusting the consistency with water if needed — Gujarati dal is thinner than North Indian dal.
Click to mark as complete
Taste and balance the sweet-sour-spicy flavor: add more jaggery for sweetness, tamarind for sourness, or chilli for heat.
Click to mark as complete
For the tempering (tadka), heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
Click to mark as complete
Add cumin seeds, fenugreek seeds, and asafoetida. Fry for 30 seconds.
Click to mark as complete
Add dried red chillies and curry leaves — they will crackle and spit. Fry for 20 seconds.
Click to mark as complete
Pour the hot tempering immediately into the simmering dal. Stir to combine.
Click to mark as complete
Simmer together for 2 more minutes. Adjust salt and sweetness.
Click to mark as complete
Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or as part of a Gujarati thali.
Click to mark as complete
Chef's Tips
The defining character of Gujarati dal is its sweet-sour balance — don't skip the jaggery.
Fenugreek seeds in the tempering add a subtle bitterness that balances the sweetness beautifully.
Use fresh tamarind pulp rather than concentrate for a cleaner, more natural sourness.
Gujarati dal is thinner than Punjabi dal — add enough water to keep it pourable.
About This Dish
Gujarati Dal is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The defining character of Gujarati dal is its sweet-sour balance — don't skip the jaggery. - Fenugreek seeds in the tempering add a subtle bitterness that balances the sweetness beautifully. - Use fresh tamarind pulp rather than concentrate for a cleaner, more natural sourness. - Gujarati dal is thinner than Punjabi dal — add enough water to keep it pourable.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy