Gujarati Dal, Khatti Meethi dal is a staple food in all homes of Gujarat. Gujarati thali is incomplete without the bowl of this sweet and sour dal.

Gujarati dal the perfect blend of three tastes – spicy, sweet and sour. This dal is thin in consistency but loaded with lots of flavours. Jaggery gives it a sweet taste and kokum or lemon balances it with its sourness. Gujarati dal is thin in consistency so before serving don’t forget to stir it properly. It is easy to digest and healthy also. You can add it into your daily meal.

Secrete behind this dal is balance of sweetness and sourness. My maa always cook a magical dal. Just love it. Here I am presenting step by step gujarati dal recipe directly from my mother’s kitchen.

Here are few more dal recipes from Zeel’s Kitchen :  Dal Fry, Masoor Dal, Chana Dal, Dal Palak, Teen Dal, Urad Dal

Gujarati_Dal

Step-by-Step Gujarati Dal Recipe :

Step 1 : Wash the toovar dal properly. Soak the dal for 30 minutes. Drain it and keep it aside.

Step 2 : In a pressure cooker add soaked dal, turmeric powder, salt and 2 cup of water.

Step 3 : Pressure cook the dal for 4 – 5 whistles or till it get cooked.

Step 4 : When dal get cooked, turn of the flame and allow it to cool down completely.

Gujarati_Dal

Step 5 : Add chopped tomatoes in cooked dal. Blend it using hand blender properly.

Gujarati_Dal

Step 6 : Keep dal to boil in a deep pan or pot.

Gujarati_Dal

Step 7 : Add red chili powder, coriander powder, salt, garam masla and half of the curry leaves.

Gujarati_Dal

Step 8 : If you are using kokum or kokam then at this stage add them into dal.

Step 9 : You can add methi dana powder in boiling. If you like its taste and aroma then add it in tadka with cumin seeds.

Step 10 : Add jaggery according to taste. You can add sugar too.

Step 11 : Mix well. Keep boiling on slow flame for 15 – 20 minutes.

Step 12 : After that heat oil in a small pan.

Gujarati_Dal

Step 13 : Add mustard seeds.

Gujarati_Dal

Step 14 : When mustard seeds splutter add cumin seeds and dry red chilies.

Gujarati_Dal

Step 15 : When cumin seeds start to get crackle, add hing. Keep left curry leaves on top of dal.

Gujarati_Dal

Step 16 : Immediately pour the prepared tadka on top of curry leaves.

Gujarati_Dal

Step 17 : Keep on simmer for 5 minutes.

Step 18 : Turn of the flame.

Step 19 : Add lemon juice if required. Add chopped coriander.

Step 20 : Here your Gujarati Dal is ready to serve.

Step 21 : Serve hot gujarati dal with steamed rice and cabbage sambhara.

Note : You can replace the red chili with green chili.

Ginger can be added while boiling.

For tangy taste you can add imli ( tamarind pulp ).

On the occasions you can add dried dates and peanuts too to improve the richness of regular dal.

Gujarati Dal
 
Prep time
Cook time
Total time
 
Gujarati Dal, Khatti Meethi dal is a staple food in all homes of Gujarat. Gujarati thali is incomplete without the bowl of this sweet and sour dal.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
For Boiling :
  • ½ cup pigeon pea lentils ( arhar dal / toovar dal )
  • 2 cup water
  • ¼ tsp turmeric powder
  • ½ tsp salt
Other Ingredients :
  • 1 small tomato ( fine chopped )
  • 10 – 12 curry leaves
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 dry chilies
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Pinch of asafetida ( hing )
  • ¼ tsp fenugreek seeds powder ( methi powder )
  • ¼ tsp homemade garam masala
  • Jaggery according to taste
  • 2 dried kokum ( dried garcinia indica) or Lemon juice according to taste
  • ¼ cup fine chopped coriander
  • Salt according to taste
  • 1 ½ to 2 cup of water or according to need
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the toovar dal properly. Soak the dal for 30 minutes. Drain it and keep it aside.
  2. In a pressure cooker add soaked dal, turmeric powder, salt and 2 cup of water.
  3. Pressure cook the dal for 4 – 5 whistles or till it get cooked.
  4. When dal get cooked, turn of the flame and allow it to cool down completely.
  5. Add chopped tomatoes in cooked dal. Blend it using hand blender properly.
  6. Keep dal to boil in a deep pan or pot.
  7. Add red chili powder, coriander powder, salt, garam masla and half of the curry leaves.
  8. If you are using kokum or kokam then at this stage add them into dal.
  9. You can add methi dana powder in boiling. If you like its taste and aroma then add it in tadka with cumin seeds.
  10. Add jaggery according to taste. You can add sugar too.
  11. Mix well. Keep boiling on slow flame for 15 – 20 minutes.
  12. After that heat oil in a small pan.
  13. Add mustard seeds.
  14. When mustard seeds splutter add cumin seeds and dry red chilies.
  15. When cumin seeds start to get crackle, add hing. Keep left curry leaves on top of dal.
  16. Immediately pour the prepared tadka on top of curry leaves.
  17. Keep on simmer for 5 minutes.
  18. Turn of the flame.
  19. Add lemon juice if required. Add chopped coriander.
  20. Here your Gujarati Dal is ready to serve.
  21. Serve hot gujarati dal with
Notes
You can replace the red chili with green chili.


Ginger can be added while boiling.

For tangy taste you can add imli ( tamarind pulp ).

On the occasions you can add dried dates and peanuts too to improve the richness of regular dal.