What is Gujarati Dal?

Gujarati Dal is a traditional vegetarian dish from Gujarat, India. It is known for its authentic regional flavors and is a staple of Gujarat cuisine.

How long does it take to cook Gujarati Dal?

Gujarati Dal takes approximately 30 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Easy.

What are the main ingredients in Gujarati Dal?

The main ingredients in Gujarati Dal include: Toor dal (split pigeon peas), Tomatoes, Tamarind pulp, Jaggery (grated), Green chillies, Fresh ginger.

Vegetarian📍 Gujarat

Gujarati Dal

Name: Gujarati Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Gujarat Indian
Ingredients: 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

An authentic vegetarian recipe from Gujarat, India — with exact measurements and step-by-step instructions.

Traditional Gujarati Dal from Gujarat, India

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The Story Behind the Dish

Gujarati Dal is a treasured vegetarian dish from Gujarat, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/18 gathered

Cooking Instructions

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.
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.
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.
Taste and balance the sweet-sour-spicy flavor: add more jaggery for sweetness, tamarind for sourness, or chilli for heat.
For the tempering (tadka), heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Fry for 30 seconds.
Add dried red chillies and curry leaves — they will crackle and spit. Fry for 20 seconds.
Pour the hot tempering immediately into the simmering dal. Stir to combine.
Simmer together for 2 more minutes. Adjust salt and sweetness.
Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or as part of a Gujarati thali.

Cook

30 mins

Serves

4 servings

Level

Easy

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