Gujarati Dal

You can say, a famous staple-food of Gujarati Cuisine! “Gujarati Dal”, a spicy and tangy version of it… My husband specifically asks me to prepare it like the one usually found in Gujju weddings.

Simple Tuver Dal (Yellow Pigeon Peas) preparation that is best to serve with a plate of steamed rice! Ummm… Very favorite forever :)

Gujarati Dal

Makes: 2 servings


1/2 cup Tuver Dal
1 tbsp Chopped Tomatoes
1/4 tsp Red chilly powder
1/8 tsp Turmeric powder
1 tsp Coriander powder
2 tsp Tamarind paste (Alternatively, 3-4 tsp lemon juice or 2 kokum pieces)
2 cups Water
Salt, to taste
1 tbsp Jaggery (Gol)

For Tempering–

2 tsp Oil
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
3-4 Curry Leaves
A pinch of Hing

Chopped Coriander, for garnish


  1. Wash and soak tuver dal in water for half hour. Pressure-cook it for 4 whistles to make mushy texture.
  2. Grind this cooked dal to make a smooth gravy.
  3. Mix this gravy, water, jaggery, salt and turmeric powder in a heavy-bottomed vessel and bring it to boil on medium heat.
  4. Add remaining spices, tamarind paste and chopped tomatoes in it. Mix well.
  5. For tempering, heat oil in a tadka pan and add mustard seeds first.
  6. Once it splutters, add cumin seeds, curry leaves and hing.
  7. When cumin seeds stop crackeling, add this tadka to dal. Cover it with a lid to retain aroma of tadka.
  8. Cook for 3-4 mins more and turn off the heat. Add lots of chopped coriander leaves and serve with gujju meal!