Gujarati · Vegetarian
Gujarati Dal
The sweet-sour-spicy toor dal served with rice at every Gujarati meal, finished with a fragrant ghee tadka.
Gujarati dal is thin, lightly sweet and tangy, finished with a ghee tadka. It is the dal that sits beside rice, shaak and rotli at nearly every Gujarati meal.
Method
- Pressure cook dal with water, tomato, peanuts, turmeric and salt for 4 whistles. Whisk until smooth.
- Transfer to a pan; add jaggery, lemon juice and a little hot water for a pourable consistency.
- Boil for 8 to 10 minutes.
- Heat ghee; add mustard, cumin, cloves, cinnamon, dried chillies, curry leaves, ginger-chilli paste and hing.
- Pour the tadka over the dal, simmer 2 minutes and finish with coriander.
Chef's tips
- Add jaggery and lemon at the end to balance, tasting as you go.
- Dal thickens on standing. Loosen with hot water.
Watch Purna make something similar
Gujarati
Parna Ni Daal (Janmashtami Special)
Want to master this hands-on? Join our Gujarati Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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