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Chana ni dal Gujarati Dal recipe

Gujarati Dal

Gujarati Dal, also known as 'khatti meethi dal' (sour and sweet dal), is a signature dish of the cuisine. It's a thin, soup-like dal made from tuver dal (pigeon peas), perfectly balanced with the flavors of sweet (jaggery), sour (tamarind or kokum), and spicy (chilies and spices). It is an essential part of a traditional Gujarati thali.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Course: Main Course
Cuisine: Gujarati, Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup tuver dal arhar dal/pigeon peas
  • ½ cup peanuts boiled or soaked
  • 2-3 pieces of kokum or 2 tablespoons tamarind pulp
  • 2 tablespoons jaggery grated
  • 1 medium tomato chopped
  • 1 tablespoon ginger-green chili paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
For Tempering (Tadka):
  • 2 tablespoons ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds methi dana
  • 2-3 cloves
  • 1- inch cinnamon stick
  • A few curry leaves
  • A pinch of asafoetida hing
Garnish:
  • Chopped fresh coriander leaves

Equipment

  • Pressure cooker
  • Pot or pan for simmering
  • Dal whisker (mathani) or hand blender
  • Small pan for tempering

Method
 

  1. Wash the tuver dal thoroughly. Pressure cook it with 3 cups of water, turmeric powder,
  2. and a pinch of salt for 4-5 whistles until it is very soft and mushy.
  3. Once the pressure releases, open the cooker and whisk the dal until it is completely
  4. smooth. You can use a traditional wooden whisker or an immersion blender.
  5. Transfer the dal to a pot. Add another 2-3 cups of water to achieve a thin consistency.
  6. Add the chopped tomato, ginger-chili paste, red chili powder, jaggery, kokum (or tamarind
  7. pulp), and boiled peanuts.
  8. Bring the dal to a boil and let it simmer on low heat for 10-15 minutes for all the flavors to
  9. meld together.
  10. Prepare the tempering: Heat ghee or oil in a small pan. Add mustard seeds, cumin
  11. seeds, and fenugreek seeds.
  12. When they crackle, add the cloves, cinnamon, curry leaves, and asafoetida.
  13. Pour the sizzling tempering over the simmering dal.
  14. Stir well, cover, and let it simmer for another 5 minutes.
  15. Garnish with fresh coriander and serve hot with steamed rice.

Video

Notes

● The dal should be completely smooth and lump-free.
● The consistency of Gujarati dal is characteristically thin, almost like a soup.
● The perfect balance of 'khat-meetho' (sour-sweet) taste is the soul of this dish. Adjust
jaggery and kokum/tamarind to your liking.