Gujarati Dal
Gujarati khatti-meethi dal - the everyday sweet-and-sour toor dal of Gujarat. Cooked tuvar dal is simmered with jaggery for sweetness and kokum for tang, then finished with a cumin tempering. Mild and thin in consistency. Traditionally made without onion or garlic.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Kokum — 30 g (whole)
- Toor Dal — 250 g (whole)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Jaggery — 100 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- salt (optional) (whole)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Pressure-cook the toor dal with turmeric until very soft. Whisk until smooth and thin it with water to a pourable consistency.
- Add chopped tomato, soaked kokum, jaggery, red chilli powder and salt. Simmer 8-10 minutes until the tomato softens and a mild sweet-sour balance develops.
- Heat oil for the tempering. Add cumin seeds and let them splutter (add curry leaves and a dried red chilli if using).
- Pour the tempering over the dal. Stir and simmer for another minute.
- Adjust the sweet-sour-salt balance. Garnish with fresh coriander and serve hot with rice or roti.
Common questions
- How many calories in one plate of Gujarati Dal?
- 276 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.