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Gujarati Daal



Gujarati Daal
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
 
Gujarati Daal (or daar) has a perfect balance of flavors — sweet, sour, spicy! Combined with plain white rice, this daal is the ultimate end to a traditional Gujarati thali. Try this yummy recipe and don’t be afraid to adjust it to your tastes!
Ingredients
  • Toor Daal – 1½ cups (washed and soaked for at least 20 minutes)
  • Water – 4½ cups for pressure cooking
  • Raw Peanuts – ¼ cup
  • Fenugreek Seeds – ⅛ tsp
  • Salt – to taste
  • Turmeric Powder – ¼ tsp
  • Water – approx 4 cups for thinning daal or to desired consistency
  • Red Chili Powder – ½ tsp or to taste
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Kokum – 3 to 4
  • Green Chilies – 2 or to taste, finely chopped
  • Tomato – 1 medium, diced
  • Jaggery – 3 Tbsp or to taste
  • Dry Mango Powder (Amchur) – 1 tsp
  • Ginger – 2 tsp, grated
  • Lemon/Lime Juice – 1 Tbsp or to taste
  • Cilantro (Coriander) – 5 sprigs, finely chopped for garnishing
  • For the seasoning:
  • Oil – 2 tsp
  • Ghee (Clarified Butter) – 2 tsp
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ½ tsp
  • Fenugreek Seeds – ⅛ tsp
  • Asofoetida (Hing) – pinch
  • Whole Dried Red Chili – 1
  • Whole Cloves – 4
  • Cinnamon Stick – 1 inch piece
  • Curry Leaves – 1 sprig
Instructions
  1. Drain soaked Toor Daal and add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.
  2. Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down.
  3. Open pressure cooker and switch stove back on to medium heat.
  4. Add Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Kokum, Green Chilies, Tomato, Ginger and Jaggery.
  5. Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency.
  6. Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).
  7. For the seasoning, heat Oil/Ghee in a small skillet.
  8. Add Mustard Seeds and allow them to pop.
  9. Add Cumin seeds and allow them to sizzle for a few seconds.
  10. Add Fenugreek Seeds, Whole Cloves, Cinnamon Stick, Asofoetida (Hing), Whole Dried Red Chili, and Curry Leaves. Mix briefly and add seasoning to the boiling daal.
  11. Add Lemon/Lime juice and/or Dry mango powder to desired tartness.
  12. Adjust sweetness (jaggery), salt or any other spices as needed.
  13. Garnish with Cilantro (coriander leaves) and serve hot with plain white rice or roti.
Notes
To add another level of sweetness and flavor, try adding dried dates (kharek) while boiling the daal.



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