5-Step Authentic Gujarati Dal Recipe | Sweet, Tangy & Comforting Lentil Curry
Gujarati Dal Recipe Learn how to make traditional Gujarati Dal — a perfect balance of sweet, tangy, and spicy flavors. Step-by-step guide, tips, and cultural insights for a homely comfort meal.
Gujarati Dal is a beautiful reflection of Gujarat’s culinary philosophy — a perfect blend of sweet, tangy, and spicy flavors that make every bite soulful. Made from arhar dal (toor dal), this comforting dish is a staple in Gujarati homes and is usually served with steamed rice, roti, or the classic undhiyu during festive meals.
This recipe walks you through the authentic Gujarati Dal Recipe just like it’s made in traditional households, maintaining the balance between tamarind’s tanginess and jaggery’s sweetness.
Ingredients
Main Ingredients:
Toor Dal (Arhar Dal) – ½ cup
Water – 2½ cups
Tamarind pulp – 1 tbsp
Jaggery (grated) – 1½ tbsp
Salt – as required
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Coriander powder – ½ tsp
Tempering (Tadka):
Ghee – 1½ tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Asafoetida (hing) – a pinch
Dry red chillies – 2
Curry leaves – 8–10
Ginger (grated) – 1 tsp
Green chillies (slit) – 1–2
Garnish:
Fresh coriander leaves – finely chopped
Lemon juice – 1 tsp
Step-by-Step Gujarati Dal Recipe
Step 1: Cook the Dal
Wash the toor dal thoroughly and pressure cook with water, turmeric, and a few drops of ghee for 3–4 whistles.
Once pressure releases, mash the dal until smooth.
Step 2: Prepare Tamarind and Jaggery Mix
In a small bowl, dissolve tamarind pulp and jaggery in ½ cup warm water.
Strain and keep aside — this gives the dal its signature sweet-tangy base.
Step 3: Combine Dal with Spices
Pour the mashed dal into a deep pan.
Add red chilli powder, coriander powder, salt, and the tamarind-jaggery mixture.
Stir well and simmer on medium heat for 8–10 minutes until it thickens slightly.
Step 4: Tempering (Tadka)
In a small tadka pan, heat ghee.
Add mustard seeds; once they splutter, add cumin seeds, asafoetida, dry red chillies, curry leaves, grated ginger, and green chillies.
Sauté for 30 seconds and immediately pour over the simmering dal.
Mix well and cook for 2–3 more minutes.
Step 5: Garnish and Serve
Finish with fresh coriander leaves and lemon juice.
Serve hot with steamed rice, jeera rice, or roti.
Quick Facts
| Property | Details |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 25 minutes |
| Servings | 3–4 |
| Difficulty Level | Easy |
| Cuisine | Gujarati / Indian Vegetarian |
| Main Ingredient | Toor Dal |
| Diet Type | Vegetarian, Gluten-free |
Serving and Pairing
Gujarati Dal pairs best with:
Steamed Basmati Rice or Khichdi
Papad and Pickle on the side
A drizzle of ghee for added richness
For festive meals, serve alongside bhakri, shaak (vegetable curry), and kachumber salad — a true Gujarati thali experience!
Storage and Reheating
Refrigeration: Store leftover dal in an airtight container for up to 2 days.
Reheating: Reheat on low flame with a splash of water.
Freezing: Can be frozen for up to 2 weeks; thaw overnight before heating.
Health Benefits of Gujarati Dal
Protein-rich from toor dal – ideal for vegetarian diets
Low-fat and gluten-free
Digestive-friendly thanks to ginger and asafoetida
Balanced nutrition with tamarind’s antioxidants and jaggery’s minerals
Tips for Perfect Gujarati Dal
Use fresh tamarind pulp — packaged versions can alter the taste.
Don’t skip jaggery; it’s essential for the sweet balance.
For a richer texture, replace ghee with homemade cow ghee.
Add a dash of kokum for a regional twist from Saurashtra.
The Gujarati Dal Recipe is a comforting bowl of flavor harmony — sweet, spicy, and tangy in every spoonful. Whether served with rice or roti, it’s a timeless dish that represents the heart of Gujarati home cooking. Try this recipe to experience authentic regional flavors, and let your kitchen smell of true Gujarati warmth.
Try next: Kadhi Recipe and Undhiyu Recipe
FAQs about Gujarati Dal Recipe
1. What makes Gujarati dal different from other dals?
Gujarati dal has a sweet-tangy flavor because of jaggery and tamarind — unlike most Indian dals that are only spicy or savory.
2. Can I make Gujarati dal without tamarind?
Yes, substitute tamarind with lemon juice or amchur powder, but the flavor will be slightly less tangy.
3. Which dal is used in Gujarati dal recipe?
Traditionally, toor dal (pigeon peas) is used for authentic texture and taste.
4. Can Gujarati dal be made vegan?
Absolutely. Replace ghee with oil to make it completely vegan.
5. Is Gujarati dal healthy for everyday meals?
Yes! It’s protein-rich, low in fat, and high in fiber, making it great for daily consumption.
Author Pack
Author: Bhimascook Editorial Team
About the Author: Bhimascook.com celebrates the diversity of Indian vegetarian cuisine through authentic recipes rooted in tradition and flavor. Each recipe is tested, tasted, and perfected for modern kitchens.