Gujarati Dal Recipe | Gluten Free and Vegan | Dal Recipes of India by Masterchefmom

Hi Supermoms,

Whenever we decide to go out for lunch , our first choice is Gujarati food . One of our favourite cuisine next to Andhra and Tamil  is Gujarati . I simply love the variety, colour and lightness of this cuisine. Though each Indian State offers food that is so unique , there is an element of cheerfulness and warmth when it comes to Gujarati food. I have had an amazing culinary experience when I visited Ahmedabad a few years ago. 

Whether it is the breakfast of dhokla, poha, jalebi and fafda or the sumptuous thali that we had for lunch or all the different farzans ( snacks), the food fills the heart and soul. Gujarati people are so warm. They love to cook and feed everyone. Their food entices me so much. I am now thinking of my friend Kavita . She is not only an amazing cook but also a great host. It is usually very difficult for us to get her to sit down with us to chat during our get together at her home , as she will be busy feeding every one . Her Adraki Chai, bhelpuri  and  Muthiya are so popular in our friends circle . 

'Dal' is the popular lentil curry that is made across India in various flavours. Gujarati Dal is thinner than the Amritsari dal , Kerala Paruppu Curry, Tamil Nadu Style Dal or the Andhra Pappu  and also mildly tangy and spicy. 

It tastes great with Indian flatbreads like phulka and also with Khichdi. I had served it along with methi thepla, another delicious Gujarati bread. 

A well made Gujarati dal is so comforting and wholesome. 

Recipe Adapted from Mrs. Tarla Dalal

Gujarati Dal Recipe: 

Preparation time: 10 minutes

Cooking time: 35-40 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

1/2 cup tuvar dal/pigeon peas ( boiled in 1 and 1/2 cups of water and whisked well)

2 green chillies ( slit into halves)

1 tomato ( finely chopped, optional)

1 half dry kokam fruit ( soak in 1/4 cup warm water for 15 minutes)

1 tablespoon jaggery powder ( adjust)

salt to taste

Spice powders:

1/4 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1/4 teaspoon dhania powder

For tempering :

2 teaspoons oil

1/4 teaspoon jeera/cumin seeds

1/4 teaspoon mustard seeds

1/2 " cinnamon stick

2-3 cloves 

1 dry red chilli ( cut into half)

pinch of asafoetida powder

3-4 curry leaves ( torn roughly, optional)

For garnish :

fresh coriander leaves 

Method:

1. Heat a kadai or pan with oil and temper with ingredients given under ' for tempering'.

2. Add the green chillies and the  tomatoes. 

3. Once the tomatoes turns little mushy, add the boiled and mashed dal and soaked kokam along with the water .

Chef tip: Whisk the dal really smooth.

4. Now, add the spice powders and salt.

5. Add 2 cups of water and powdered jaggery.

6. Allow the dal to cook over low flame for 10-15 minutes , stirring occasionally.

Optional step : You can heat a teaspoon of oil and temper with cumin seeds and a pinch of asafoetida. 

7. Switch off and garnish with coriander leaves /cilantro. 

Your delicious and wholesome dal is now ready to be served. 

Happy Cooking!

With love,

Masterchefmom