Gujarati dal is a staple in Indian cuisine, known for its distinct balance of flavors.
This comforting dish combines mild spices with the sweetness of jaggery and the tang of tamarind or lemon juice, creating a rich and satisfying meal.
Simple to prepare, it’s a great way to enjoy a hearty, plant-based dish that’s packed with both flavor and nutrition.
Ready to give it a try? Let’s get cooking!
What Ingredients Do You Need for Gujarati Dal?
Gujarati dal has a few simple ingredients that come together to create its unforgettable flavor. Here’s a breakdown of what you’ll need:
Dal Ingredients:
- Toor dal (pigeon peas) – This is the star of the dish. Toor dal, also known as split pigeon peas, gives the dal its hearty texture. If you can’t find it, moong dal or masoor dal (red lentils) are good substitutes.
- Ginger – Freshly grated ginger adds warmth and a hint of spice.
- Cilantro – Adds a fresh finish and is perfect for garnishing.
- Chopped tomatoes – These provide a bit of tang and body to the dal.
- Green chilies – For that extra kick of heat.
- Garam masala – This spice blend brings depth and complexity to the dish.
- Turmeric powder – A classic in Indian cooking, turmeric adds color and earthy flavor.
- Red chili powder – For an extra layer of spice. Adjust the quantity based on your heat tolerance.
- Lemon juice – Adds brightness and balances the flavors.
- Jaggery – This unrefined sugar lends the signature sweetness to Gujarati dal. If you don’t have jaggery, brown sugar works in a pinch.
- Peanuts (optional) – A traditional addition that gives a nutty flavor and a bit of crunch, though you can skip them if needed.
- Salt – To bring everything together.
Tadka Ingredients:
The tadka (tempering) is a crucial part of the dish. It infuses the dal with the bold flavors of spices:
- Cinnamon stick (1 inch) – For a warm, slightly sweet aroma.
- Cloves – A few cloves add a rich, almost peppery warmth.
- Cumin seeds – A must for that smoky, earthy flavor.
- Black mustard seeds – For a sharp, pungent bite.
- Fenugreek seeds – Adds bitterness that balances the sweetness.
- Hing (asafoetida) – A pinch of this adds a savory, umami flavor.
- Curry leaves – These fragrant leaves take the flavor to the next level.
How to Make Gujarati Dal
Now that we’ve got everything together, it’s time to get cooking. This recipe is divided into two parts: making the dal and preparing the tadka (tempering).
Step 1: Prepare the Dal
- Cook the toor dal – Rinse 1 cup of toor dal thoroughly, then add it to your pressure cooker along with 3 cups of water, ¾ teaspoon of turmeric, and 1 teaspoon of salt.
- Add peanuts – Place 1.5 tablespoons of peanuts in a small steel bowl (or wrap them in a muslin cloth) and put it in the pressure cooker with the dal.
- Pressure cook – Cook the dal on medium-high heat until you hear 7 whistles. Let the pressure release naturally before opening the lid.
- Blend the dal – Once the pressure has released, take out the peanuts and set them aside. Add 3 more cups of water to the dal and blend it with an immersion blender until smooth. If you like your dal thicker, use 2 cups of water instead of 3.
Step 2: Add Flavor
- Add flavor – Stir in ⅓ cup of chopped tomatoes, 1 teaspoon of grated ginger, 1 sliced green chili, ¾ teaspoon of coriander powder, ¼ teaspoon of garam masala, ¼ teaspoon of red chili powder, ½ teaspoon of Kashmiri chili powder, and a small piece of jaggery (or 2.5 teaspoons of jaggery powder).
- Simmer – Let the dal simmer for about 10 minutes, allowing the flavors to blend.
Step 3: Prepare the Tadka
- Heat oil – In a small pan, heat 2 tablespoons of oil (or ghee if you prefer).
- Add spices – Add ½ teaspoon of cumin seeds, ½ teaspoon of mustard seeds, ½ teaspoon of fenugreek seeds, ¼ teaspoon of hing, and 4 cloves. Let them sizzle for a minute or until the mustard seeds start popping.
- Add curry leaves and cinnamon – Throw in the curry leaves and a small cinnamon stick (about 1 inch). Be careful as the oil may splutter when the curry leaves hit the pan.
- Pour into dal – Pour the fragrant tadka into your simmering dal and stir.
Step 4: Final Touches
- Add lemon and peanuts – Squeeze the juice of half a lemon into the dal and toss the peanuts back in.
- Simmer and serve – Let the dal simmer for another 2 minutes, then serve it hot with a sprinkle of fresh cilantro on top.
Gujarati Dal Serving Suggestions
Gujarati dal pairs beautifully with plain steamed rice, but don’t hesitate to try it with jeera rice for a flavorful twist. If you’re avoiding rice, quinoa works as a great alternative.
You can also serve it with chapati or roti for a complete meal. If you’re feeling fancy, serve it as part of a thali with other side dishes like sabzi, chutney, and papadum.
Can You Make Gujarati Dal in an Instant Pot?
Absolutely! Follow the same recipe, but instead of counting whistles on a pressure cooker, cook the dal in an Instant Pot on high pressure for 8 minutes. Let the pressure release naturally, then use the sauté function for the simmering steps.
Tips & Variations
- Adjust the heat – Add more green chilies or red chili powder if you like your dal on the spicier side.
- Sweeten it up – If you love a sweeter dal, add a bit more jaggery.
- Balance flavors – If it’s too tangy, a pinch of sugar or extra jaggery will do the trick. Too spicy? Stir in some coconut milk to mellow it out.
- Thick or thin? – If you prefer a thicker consistency, reduce the water. For a thinner dal, simply add more water during cooking.
- Curry leaves substitute – If you can’t find curry leaves, use a blend of bay leaves and lemon zest for a similar effect.
Storage and Leftovers
Store leftover dal in an airtight container in the fridge for up to two days. It will thicken slightly, so when reheating, add a splash of water to bring it back to your preferred consistency. To freeze, store it in an airtight container for up to a month.
Reheat on the stove or in the microwave, and stir in extra water to maintain the right texture.
Final Thoughts
Gujarati dal is a comforting dish that delivers an incredible balance of sweet, spicy, and tangy flavors. It’s perfect for a cozy weeknight meal or for impressing guests with authentic Indian cuisine.
Whether you serve it with rice, chapati, or as part of a larger meal, this dal is bound to become a household favorite.