Gujarati dal recipe | How to make gujarati dal
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4.91 from 10 votes

Gujarati dal recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 149kcal
Author Kanan


To pressure cook the dal –

  • ½ cup Arhar dal (toor dal or split pigeon peas)
  • 1 tablespoon Peanuts
  • 1 cup Water

For Gujarati dal recipe –

  • 2 cups Water
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Turmeric powder
  • ¼ cup Tomato chopped
  • 1 Green chili slit
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • 1 tablespoon Jaggery (Gur)
  • Salt to taste
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped

For Tempering (Tadka) –

  • 1 tablespoon Oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Cumin seeds
  • 6-7 Fenugreek seeds (Methi dana)
  • 1 Cloves
  • ½ inch Cinnamon stick
  • 1 Bay leaf
  • 1 Dried red chilies broken into two pieces
  • 5-6 Curry leaves
  • a small pinch Hing (Asafoetida)


Pressure cooking the dal:

  • Wash toor dal under running cold water till water runs clear.
  • If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step.
  • Take dal into pressure cooker. Add 1 cup of water.
  • Now take a small piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Alternately, add peanuts into a steel katori or glass and put into the cooker.
  • Cover with the lid, put the weight on. Turn the heat on medium.
  • Let it cook for 6-7 whistles. Then turn off the stove.
  • Let the pressure go down by itself. Then open the lid.
  • Remove the peanuts potli, open it and keep boiled peanuts aside.

Making Gujarati dal recipe:

  • Add 2 cups of water to the boiled dal and blend it using immersion hand blender.
  • Now add red chili powder, turmeric powder and salt.
  • Stir well, add green chili, grated ginger and chopped tomatoes.
  • Also add jaggery and mix it.
  • Turn the heat on medium. Let the dal boil/simmer for good 10 minutes. If it gets too thick then add splash of water.

Making tadka:

  • Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds. Let them pop. Then add cumin seeds and fenugreek seeds. Let them sizzle a bit.
  • Now add bay leaf, cinnamon stick, cloves and dried chili. Saute for 30 seconds. You will get nice aroma of spices.
  • Lastly add curry leaves and hing.
  • Immediately add the tempering to the simmering dal.
  • Mix it.
  • Finally add lemon juice, boiled peanuts and chopped coriander leaves. Mix well and turn off the stove.


Calories: 149kcal | Carbohydrates: 13.3g | Protein: 3.9g | Fat: 9.7g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 616mg | Potassium: 144mg | Fiber: 2.5g | Sugar: 6.3g
*Nutrition information is a rough estimate for 1 serving
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