Gujarati Dal is a classic lentil curry from Gujarat, India. It balances sweet, tangy and spicy flavors and is wonderful with hot steamed rice. Try this simple, home-style recipe.
I grew up eating dal daily at lunch—usually plain toor dal—but my mother kept a collection of magazine recipes and adapted them to suit our tastes. One of her favorites was this Gujarati dal; I learned it from her and am sharing it here.
About Gujarati Dal
Gujarati Dal is made with toor dal (arhar) and is known for its thin, soupy consistency and layered taste: lightly sweet, tangy from kokum or lime, and mildly spiced. It differs from the thicker North Indian toor dal and is often served as comfort food in Gujarati homes.
Recipes vary from household to household, but the overall flavor profile—sweet, sour and spicy—is consistent.
Consistency
Traditional Gujarati dal is thinner than many North Indian dals—almost milk-like. A simple way to check is to let a bowl sit for 30 minutes: if the water rises to the top and the dal settles below, the consistency is right. If you prefer it thicker, adjust the water to suit your taste.
Ingredients
All ingredients are commonly available at Indian grocery stores. Quantities given serve about 4 people.
To Cook the Dal
1 cup toor dal (pigeon pea lentils), 2 tablespoons raw peanuts, ½ cup chopped tomatoes, 2–3 dried kokum pieces (or tamarind pulp), 1 teaspoon chopped green chilies, ½ teaspoon turmeric powder, 1 teaspoon salt (or to taste), 1 teaspoon grated ginger, and 3 cups water.
To Add to the Cooked Dal
½ teaspoon coriander powder, ½ teaspoon red chili powder, 1 teaspoon grated jaggery (or dates), 2 tablespoons lime or lemon juice, and 2 tablespoons chopped cilantro. Use dark jaggery if possible for better flavor.
For the Tempering
2 tablespoons ghee, ¼ teaspoon asafetida (hing), ¼ teaspoon fenugreek seeds, ½ teaspoon brown mustard seeds, ½ teaspoon cumin seeds, 2–3 dry red chilies, 2–3 cloves, 1-inch cinnamon stick, and 10–12 curry leaves. Fresh cilantro to garnish.
How to Make Gujarati-Style Dal
Cook the Dal
Wash 1 cup toor dal and soak in water for 30 minutes. Drain and transfer the dal to an electric pressure cooker or Instant Pot.
Add the dal with 2 tablespoons raw peanuts, ½ cup chopped tomatoes, 2–3 dried kokum pieces, 1 teaspoon chopped green chilies, ½ teaspoon turmeric, 1 teaspoon salt, 1 teaspoon grated ginger and 3 cups water. Stir, close the lid and set the valve to sealing.
Pressure cook on high for 10 minutes. After the timer, allow natural pressure release for 10 minutes, then manually vent and open the lid. Whisk the cooked dal until smooth.
Note – If using a stovetop pressure cooker, cook for 1 whistle on high, then lower the heat and simmer for 10 minutes. Remove from heat and allow pressure to release naturally before opening.
Mix the Dal with Spices
Switch the Instant Pot to Sauté mode (or place the dal on the stove over medium heat). Add water as needed to reach a thin, milk-like consistency.
Stir in ½ teaspoon coriander powder, ½ teaspoon red chili powder, 1 teaspoon grated jaggery (or dates), and 2 tablespoons lime juice. Bring to a gentle boil and taste for salt and acidity; adjust lime and salt as needed.
Temper the Dal
Heat 2 tablespoons ghee in a small pan over medium-high heat. When hot, add ¼ teaspoon asafetida, ¼ teaspoon fenugreek seeds, ½ teaspoon brown mustard seeds and ½ teaspoon cumin seeds and let them crackle for 5–6 seconds.
Add 2–3 dry red chilies, 2–3 cloves, a 1-inch piece of cinnamon and 10–12 curry leaves. Fry briefly—3–4 seconds—just until aromatic. Pour this tempering over the dal and stir to combine. Garnish with chopped cilantro and serve hot.
Pro Tips
- Substitute dates for jaggery if you prefer a different sweet note.
- This recipe contains no onion or garlic, making it suitable for those who avoid them. For a Jain version, omit ginger and peanuts.
- Try adding a pinch of dhana-jeeru powder or garam masala for a subtle flavor variation.
- You can mix toor dal with yellow moong dal for a lighter texture.
- If you don’t have kokum, 1–2 teaspoons tamarind pulp will provide the tang.
Serving Suggestions
Serve Gujarati dal with steamed rice or roti and a dry sabji. Mango pickle and a simple vegetable side make a complete everyday meal. This dal is also a staple on Gujarati thalis at special occasions and weddings.
Storage
Store leftover dal in an airtight container in the refrigerator for 3–4 days. Reheat on the stove or in the microwave, adding a splash of hot water if it has thickened. You can freeze the dal for up to one month; thaw and reheat before serving.
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Gujarati Dal Recipe
Ingredients
To Cook The Dal
- 1 cup toor dal
- 2 tbsp raw peanuts
- ½ cup chopped tomatoes
- 2–3 pieces dried kokum (or tamarind)
- 1 tsp chopped green chilies
- ½ tsp turmeric powder
- 1 tsp salt (or to taste)
- 1 tsp grated ginger
- 3 cups water
To Add To The Ready Dal
- ½ tsp coriander powder
- ½ tsp red chili powder
- 1 tsp grated jaggery (or dates)
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
For The Tempering
- 2 tbsp ghee
- ¼ tsp asafetida (hing)
- ¼ tsp fenugreek seeds
- ½ tsp brown mustard seeds
- ½ tsp cumin seeds
- 2–3 dry red chilies
- 2–3 cloves
- 1-inch cinnamon stick
- 10–12 curry leaves
Instructions
Cook The Dal
- Wash and soak toor dal for 30 minutes. Drain.
- Add dal, peanuts, tomatoes, kokum, green chilies, turmeric, salt, ginger and 3 cups water to an Instant Pot or pressure cooker.
- Pressure cook: Instant Pot on high for 10 minutes with natural release for 10 minutes; stovetop pressure cooker: 1 whistle on high, then simmer 10 minutes and allow natural release.
- Open, whisk the dal until smooth.
Mix The Dal With Spices
- Switch Instant Pot to Sauté or place dal on stove over medium heat. Add water to reach a thin consistency.
- Stir in coriander powder, red chili powder, jaggery and lime juice. Bring to a gentle boil and adjust salt and lime to taste.
Temper The Dal
- Heat ghee in a small pan. Add asafetida, fenugreek seeds, mustard and cumin seeds and let them crackle briefly.
- Add dry red chilies, cloves, cinnamon and curry leaves; fry for a few seconds until fragrant.
- Pour the tempering over the dal, mix, garnish with cilantro and serve hot.
Nutrition (approx. per serving)
Calories: 262 kcal; Carbohydrates: 34 g; Protein: 13 g; Fat: 8 g; Fiber: 15 g. Values are approximate and depend on exact ingredients used.