Gujarati Dal

Name: Gujarati Dal
Total time: 1200 s
Yield: 2 servings
Ingredients: 1 bowl split pigeon peas (toor dal); 1 tomato; 1/4 teaspoon turmeric powder; 10-12 peanuts; 1 tablespoon oil; 1 tablespoon mustard seeds; 3-4 curry leaves; 1 dried red chili; 1/4 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 small piece dried mango (amchur); 1 small piece jaggery; 1 teaspoon pickle masala; Salt to taste; 1 tablespoon chopped cilantro; Juice of 1/2 lemon (optional)

Hetal Shah @hetalcookingworld

Balasinor

Today I made Gujarati dal, a dish that is cooked daily in many Gujarati homes. It has a slightly sweet taste and is very flavorful.

Hetal Shah @hetalcookingworld

Balasinor

Today I made Gujarati dal, a dish that is cooked daily in many Gujarati homes. It has a slightly sweet taste and is very flavorful.

Saved

Ingredients

20 minutes

2 servings

1 bowlsplit pigeon peas (toor dal)
1tomato
1/4 teaspoonturmeric powder
10-12peanuts
1 tablespoonoil
1 tablespoonmustard seeds
3-4curry leaves
1dried red chili
1/4 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspooncoriander powder
1small piece dried mango (amchur)
1small piece jaggery
1 teaspoonpickle masala
Salt to taste
1 tablespoonchopped cilantro
Juice of 1/2 lemon (optional)

Saved

Steps

20 minutes

1

First, soak the peanuts. Rinse the split pigeon peas (toor dal) well and soak for 30 minutes. Add the tomato and turmeric powder, then pressure cook for 3 whistles.
2

Blend the cooked dal using a blender. Heat oil in a pan, add mustard seeds, then add curry leaves, dried red chili, and turmeric powder.
3

Add red chili powder, then immediately pour this tempering into the cooked dal and mix well. Add salt, coriander powder, and the dried mango piece. Mix well.
4

Add the soaked peanuts, jaggery, and pickle masala. Mix and bring to a good boil.
5

Add chopped cilantro, mix, and transfer to a serving bowl. Serve hot.
6