In Gujarati cuisine, while Tuver ni Dal is the everyday staple, other dals are also used to create a variety of flavourful dishes. Here's a brief overview of how each is typically prepared. ● Tuver ni Dal: This is the classic sweet, sour, and spicy Gujarati Dal. Please refer to the detailed Gujarati Dal recipe above. ● Chana ni Dal: (Split Chickpea Lentils) This dal is thicker and nuttier. It's often cooked with bottle gourd (Dudhi) or made into a dry, spicy stir-fry. ○ Method: Pressure cook soaked chana dal until tender. Prepare a tempering of oil/ghee, mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté onions, tomatoes, and ginger-garlic paste. Add the cooked dal, spices (turmeric, chili powder, garam masala), and simmer. It's rarely made sweet and sour like tuver dal. ● Adad ni Dal: (Split Black Gram without skin) This dal has a creamy, slightly sticky texture when cooked. It's a specialty of the Kathiyawad region. ○ Method: It's cooked to a thick consistency, almost like a mash. The tempering is robust, often with a lot of garlic, ghee, dry red chilies, and cumin. It is typically spicy and served with Bajra no Rotlo and garlic chutney. ● Masoor ni Dal: (Red Lentils) This dal cooks very quickly and disintegrates into a creamy soup. ○ Method: It can be cooked directly without a pressure cooker. A simple tempering of cumin seeds, garlic, and onions is prepared, to which the rinsed masoor dal is added along with water, turmeric, and salt. It cooks in 15-20 minutes and is finished with a squeeze of lemon and fresh coriander.