Gujarati dal recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
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.
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.
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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