Meal Prep · Indian
Gujarati Dal
A sweet, spicy, and tangy lentil stew, a staple of Gujarati cuisine.
Ingredients
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Step-by-step- Wash and soak Toor Dal for at least 30 minutes. Drain and transfer to a pressure cooker with 4 cups of fresh water and a pinch of turmeric. Cook for 3-4 whistles until the dal is soft and mushy.
- Once cooked, let the pressure release naturally. Mash the dal slightly with a whisk or masher to achieve a smooth consistency.
- In a separate large pot or kadai, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
- Add grated ginger and slit green chilies. Sauté for another minute until the raw smell of ginger disappears.
- Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 30 seconds, being careful not to burn the spices.
- If using, add chopped tomatoes and peanuts. Cook until tomatoes soften, about 3-5 minutes.
- Pour the mashed dal into the pot with the tempering. Add jaggery, tamarind pulp, and salt to taste. Mix well.
- Add more water if needed to adjust the consistency to your preference (it should be flowy but not too thin). Bring the dal to a gentle boil and simmer for 10-15 minutes, allowing the flavors to meld.
- Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or bhakri.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 18-22 g |
| Carbohydrates | 50-60 g |
| Fat | 10-15 g |
| Fiber | 10-12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Gujarati Dal in an airtight container. It may thicken upon cooling; add a little water when reheating to adjust consistency.
Freezer Up to 3 months
Portion cooled dal into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through. Add a splash of water if needed to achieve desired consistency.
Chef’s Corner
- For a richer flavor, use homemade ghee for tempering.
- Adjust the amount of jaggery, tamarind, and green chilies to balance the sweet, sour, and spicy notes to your liking.
- Soaking the dal helps in faster and more even cooking.
- A pinch of roasted fenugreek powder (methi dana powder) can be added along with other spices for an authentic Gujarati aroma.
