Gujarati Dal | Gujarati Tuvar Dal | Khatti Meethi Gujarati Dal 

Gujarati Dal Akka Gujarati Tuvar Dal is the staple food of Gujarat. Gujarati Thali is incomplete without its Khatti Meethi Gujarati Dal. Every family has their way of preparing this tuvar dal. It is my version of the Gujarati Tuvar Dal Recipe. This recipe is very similar to the wedding-style Gujarati Dal Recipe.

Gujarati Dal | Gujarati Tuvar Dal | Khatti Meethi Gujarati Dal

Gujarati tuvar dal recipe, we use tuvar dal, which is known as tur dal, arhar dal, or pigeon pea lentil. This dal is full of flavors. It has a balanced taste of sweet and sour. Peanuts in the dal give a byte and add health benefits. Preparation of the Gujarati-styled dal does not require any expertise. Those new to cooking or even teenagers can also try this easy and tasty Gujarati Tuvar Dal Recipe. 

To prepare dal, always soak the tuvar dal in advance. While boiling the dal, do not forget to add turmeric powder, salt, and ghee. Once dal boiled, blend it using valoni-the traditional way or use an electric blender. Add all dry masala, ginger, curry leaves, peanuts, sour ingredients, and jaggery. Adjust the consistency and boil on a slow flame. Lastly, pour the aromatic tadka and serve hot !!

This is no onion, no garlic Tuvar Dal Recipe. This is a satvik dal recipe. 

The things to keep in mind while preparing Gujarati Dal :

  • Always soak the dal for 30-60 minutes.
  • Add methi powder while boiling the dal. It will help in the digestion process.
  • If you are using tamarind/imli or kokum flowers, wash them and soak them for some time and add them along with water.
  • Always use jaggery for health benefits. If you are preparing Dal for a special occasion, add tsp of sugar – it lifts the taste of dal to the next level.
  • Always boil the dal with all masala on a slow flame to achieve the authentic taste of Gujarati tuvar dal. 
  • You can add pieces of kharek – dried dates along with peanuts. It reminds me of the wedding style dal.

Gujarati Dal | Gujarati Tuvar Dal | Khatti Meethi Gujarati Dal

If you like the preparation of Khatti Meethi Dal then give a try to my Dal Dhokli Recipe on the coming weekend. That’s the perfect one-pot Sunday special Gujarati meal.

My Grandmother was passionate and very particular about cooking. She used to make a delicious Khatti Meethi Dal for our daily meals. After her, I love the taste of my mother’s dal. So I learned both of them and making a family-styled Gujarati Tuvar Dal. 

In Gujarat, each family, and each city/ zone has their particular way of preparing Gujarati Dal. So, no one claims any Gujarati-styled dal recipe to authentic Gujarati tuvar dal. Share your way of preparing dal or the secret ingredient of your Gujarati Tuvar Dal Recipe with me in the comment section and give a try to my version of the Gujarati Tuvar Dal Recipe.

Serving Suggestions : 

Here is the video recipe of the Gujarati Dal Recipe : 

You may also like to try other Gujarati Recipes :

Do not forget to check Traditional Gujarati Sweet Dishes : 

 

Do try this Gujarati Tuvar Dal recipe, and let me know how it turned out in the comments section. If you like this Khatti Meethi Dal Recipe, then share it with your friends and family and rate the recipe card. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!

Here is the recipe card of the Gujarati Dal Recipe : 

Gujarati Dal
 
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Total time
 
Gujarati Dal Akka Gujarati Tuvar Dal is the staple food of Gujarat. Gujarati Thali is incomplete without its Khatti Meethi Dal.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2 - 4
Ingredients
For Boiling :
  • Tuvar Dal / Arhar Dal / Pigeon pea Lentil - ¼ cup
  • Water -1 cup and more
  • Turmeric Powder - ¼ tsp
  • Methi Powder - ¼ tsp
  • Salt - ½ - 1 tsp, as per taste
  • Ghee - 1 tsp
Other Ingredients :
  • Tomato - 1 / Tamarind ( Ambli / Imli ) - 2-3 pods / Dry Mango flakes - 2-3, as per taste / Kokum flowers - 1-2, as per taste
  • Ginger - 1-inch piece, as per taste
  • Curry leaves - 2 spring
  • Peanuts - 2 tbsp
  • Red Chili Powder - ½ - 1 tsp, as per taste
  • Coriander Powder - 1 tsp
  • Homemade Garam Masala - ¼ tsp, as per taste
  • Jaggery - 2 tbsp, as per taste
  • Coriander leaves - ¼ cup, chopped
  • 1 cup of water or according to need
For Tempering :
  • Groundnut Oil - 2 tsp
  • Mustard seeds - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Dry red chili - 1, broken
  • Cinnamon - 1 small piece
  • Cloves/laung - 2 no
  • Hing - a pinch, optional
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a bowl, add tur dal. Wash properly 3-4 times.
  2. Add 1 cup of fresh water and soak it for at least 30 min.
  3. After 30 min, In a cooker, add soaked dal with water.
  4. Add salt, turmeric powder, methi powder, and tsp of ghee.
  5. Mix well.
  6. Pressure cook for 3-4 whistles or until cooked.
  7. I prefer to cook on slow flame for 10 - 12 min. Slow cooking makes digestion of dal easy.
  8. Once pressure is released, open the cooker.
  9. Transfer the dal to a stainless steel pot if using an aluminum or nonstick cooker.
  10. Blend the dal using a hand whisker / valoni. Refer to a video recipe for more details.
  11. Either you can blend it using an electric blender.
  12. Add chopped tomato or any other sour ingredient of your choice.
  13. If using kokum flower or dry mango flakes, wash them and soak them in water for some time and add along with water.
  14. If you are blinding dal using an electric blender, you can add tomatoes before and then blend.
  15. Add peanuts, red chili powder, coriander powder, homemade garam masala, and jaggery.
  16. Mix well.
  17. Add more water to adjust the consistency as per liking.
  18. I prefer medium-thick dal, not too thick, not too runny.
  19. Add grated ginger and a few curry leaves.
  20. Boil it on a slow flame for 15 - 20 min.
  21. Once dal is nicely boiled, prepare the tadka.
  22. In a tadka pan, add oil, mustard seeds, cinnamon, and cloves.
  23. When mustard seeds start to splutter, add cumin seeds, dried red chili, curry leaves, and a pinch of hing.
  24. Pour the tadka on the prepared dal.
  25. Give a nice mix. Turn off the flame.
  26. Add lots of chopped coriander leaves.
  27. Squeeze lemon before serving if required.
  28. Serve dal with roti and sabji or rice, a dollop of homemade ghee, papad, and pickle of your choice.
Notes
The things to keep in mind while preparing Gujarati Dal :

Always soak the dal for 30-60 minutes.
Add methi powder while boiling the dal. It will help in the digestion process.
If you are using tamarind/imli or kokum flowers, wash them and soak them for some time and add them along with water.
Always use jaggery for health benefits. If you are preparing Dal for a special occasion, add tsp of sugar - it lifts the taste of dal to the next level.
Always boil the dal with all masala on a slow flame to achieve the authentic taste of Gujarati tuvar dal.
You can add pieces of kharek - dried dates along with peanuts. It reminds me of the "rasoiya vali dal ".