Gujarati daal

Gujarati Dal a staple dish in every Gujarati home is made from toor daal (pigeon pea lentils). It has a sweet, sour, spicy taste and is absolutely delicious. In every Gujarati family, this Daal is staple food and goes well with hot phulka, subji and rice.

Ingredients

  • Toor Daal – ½ Cup
  • Water – 2Cup + for boiling
  • Peanuts – 2TBS
  • Tomato – 1 very small size
  • Coriander powder – 1 TSP
  • Turmeric powder – ¼ TSP
  • Lime juice – 1 TSP or as per taste
  • Sugar – Less than 1 TBS or as per taste
  • Salt – As per taste
  • Cilantro – For garnishing
  • FOR TADKA:
  • Oil – 1 TBS
  • Cumin seeds and mustard seeds – 1TSP
  • Dry red chilies – 2
  • Bay leaves – 1
  • Cloves – 4
  • Cinnamon stick – 1 small
  • Curry leaves – 5
  • Green chilies – 3
  • Asafetida – Pinch
  • Red chili powder – ½ TSP
  • Garam masala – ½ TSP

Method

  • Boil tood daal in pressure cooker adding 1 & ½ cup of water.
  • Give 3 whistles and allow pressure cooker to cool down naturally.
  • Blend daal in blender.
  • Boil water in pot take it out in glass.
  • Now add daal to same pot and let it boil.
  • After it starts to boiling, add hot water as per you need consistency of your daal.
  • Let it boil.
  • Add peanuts, cut tomatoes, coriander powder, turmeric powder, lime juice, sugar and salt to it.
  • Let it boil for 5minutes.
  • Now heat up oil in small pan for tadka.
  • Add all ingredients order vise mentioned in tadka section except red chili powder and garam masala.
  • After all species start to sizzle add red chili powder and garam masala to it and immediately add tadka to daal.
  • Mix all well and let it boil for next 5 to 7 minutes and your daal is ready.
  • Garnish it with cilantro.
  • Serve it with rice.

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