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Gujarati Dal


  • 1 cup -Tuver dal(split pigeon peas )
  • 1 tsp- Red chilli powder
  • 1/2 tsp- turmeric powder
  • 1&1/2 tsp – Coriander & cumin Powder (Dhana Jiru)
  • 1 tsp – Garam Masala
  • Salt as per the taste
  • 3-4 – Badiya (star anise)
  • 2-3- kokam ( dry Garcinia indica)
  • 2 tsp -oil
  • 1/2 tsp- mustard seeds
  • 1/2 tsp- methi (fenugreek seeds)
  • pinch of Hing (Asafoetida)
  • Gor (jaggery) as per the sweetness required
  • 1bsp-Heinz Tomato ketchup
  • 1/2 cup -Fresh Coriander chopped
  • 9-10- peanuts
  • 1- sliced green chilli
  • 5-6 curry leaves
  • u can use fresh tomatoes as well – 1/4 cup chopped tomatoes.


  1. Pressure Cook the dal (3 whistles)
  2. Whisk it until blended well.add hot water if required
  3. now heat oil in a pan
  4. then add Mustard seeds, fenugreek seeds, hing & curry leaves.
  5. after it crackles add the tomato ketchup, fresh tomatoes,jaggery.
  6. add all the spices-green chilli, red chilli,turmeric powder, coriander-cumin powder,garam masala, salt.(Always alter the quantity of the spices as per the quantity of the dal)
  7. until the tomatoes are soft and tender.. Do not burn the mixture.
  8. add the whisked dal, Kokam & badiya in the mixture.
  9. bring it to boil
  10. add coriander.

Serve it with rice or roti and sabzi.

Note: The consistency of the dal should be of pouring consistency. The amount of water you add depends on the amount of water that was left back when you cooked the dal. Just make sure it’s not too watery and not as thick that it’s difficult to drink.
If you prefer it more tangy serve it with yoghurt or lemon on top to make it tangy.

Recipe By Avni Patel.

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