Gujarati dal recipe
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How to Make Sweet & Sour Gujarati Dal at Home
This staple of Gujarati cuisine is a delightful medley of sweet, sour, and spicy flavors that will warm your soul. Made with simple ingredients, this lentil soup is not just delicious but also incredibly nutritious. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you to a perfect bowl of this comforting dal.
Sweet & Sour Gujarati Dal recipe card and video
Ingredients
- Toor dal (pigeon pea lentils) – 1 cup
- Water – 3 cups
- Dates-tamarind paste – 2 tbsp (or lemon juice – 1 tbsp)
- Jaggery – 2 tbsp
- Salt – as per taste
- Coriander powder – 2 tsp
- Red chili powder – 1 tsp
- Turmeric – ¼ tsp
- Garam masala – ½ tsp
- Tomato – 1 (finely chopped)
- 2 Green chilies
- Ginger paste – 1 tsp
- For Tempering
- Ghee – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Asafoetida (hing) – ¼ tsp
- Dry red chilies – 2
- Curry leaves – 7-8
Instructions
- Cook the dal – Wash the toor dal and cook it in a pressure cooker with 3 cups water for 3–4 whistles. Mash it well with a whisk or hand blender until smooth.
- Mix spices – Add tomato, coriander powder, red chili powder, turmeric, garam masala, salt, dates-tamarind paste (or lemon juice), and jaggery into the dal. Add more water if needed.
- Simmer – Cook the dal on medium flame for 10–12 minutes so the sweet and sour flavors blend well.
- Prepare tempering – Heat ghee in a small pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies. Let them splutter.
- Add tempering – Pour this tempering into the dal and mix well.
- Finish – Finally, add 1 tsp lemon juice and garnish with fresh coriander leaves.
✅ Useful Tips for Perfect Gujarati Dal
- Mash dal smoothly – Use a whisk or hand blender for smooth texture.
- Balance sourness – If dates-tamarind paste is not available, use lemon juice, but don’t add too much.
- Always use jaggery – Jaggery gives the authentic sweetness, sugar doesn’t taste the same.
- Consistency matters – Gujarati dal should be slightly thin, so add enough water.
- Always use ghee for tempering – Ghee enhances the flavor much more than oil.
- Don’t skip asafoetida (hing) – It improves digestion and adds aroma.
- Simmer on low flame – Slow cooking helps spices blend better.
- Garnish with fresh coriander – Adds freshness and taste at the end.
Detail post and Tuver ni Dal ( તુવેર ની દાળ ) Recipe | Split Pigeon Pea Dal
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