Gujarati Tuvar Dal

  • Prep Time
    30 mins
  • Serving
    3 People
  • View
Every Gujarati grew up having this dal. Unlike Punjabi Dal which has onion and garlic, this one is all about its special tadka and little bit of Jaggery.


1 cup pigeon pea seeds(toor dal)
Some curry leaves
Some finely chopped ginger
1/2 finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp coriander powder
Some red chilli powder
Some dry peanuts
4-5 pcs of garcinia
Salt as per taste
1 tbs oil
2 cloves
Some cumin seeds(jeera)
Some mustard seeds(rai)
Some red dry chillies
Some fenugreek seeds(methi seeds)
A pinch of garam masala
A pinch of asafoetida
1 tbs jaggery
Some finely chopped coriander


Take 1 cup of pigeon pea seeds(toor dal),
wash it well and cook it
in the pressure cook until it releases 3-4 whistles.
Now using the hand blender blend
it so that you get a smooth dal.
Heat up the pan, pour boiled dal
in it add 1 cup of water(if the dal is thicker)
Add dome curry leaves
Add some finely chopped ginger
Add 1/2 finely chopped tomatoes
Add 1/2 tsp turmeric powder
Add 1 tsp coriander powder
Add some red chilli powder
(These dry spices can be diluted with some water)
Add some dry peanuts
Add 4-5 pcs of garcinia
indica – kokam(lime juice/tamarind pulp – optional)
Add some salt and 1/2 cup water
(for thinner consistency)
mix it well, and leave for cooking.
Heat up another pan for tempering,
pour 1 tbs oil
(appropriate measure for 1 cup dal)/with ghee – optional
Add 2 cloves
Add some cumin seeds(jeera)
Add some mustard seeds(rai)
Add some red dry chillies
Add some fenugreek
seeds(methi seeds)
Add a pinch of garam
masala(kitchen king
masala/Gujarati dal shak no masalo – optional)
Add some red chilli powder
Add a pinch of asafoetida powder(hing)
Add this this tempering in dal,
mix it well and cook for 10-15 mins on medium flame.
Then add 1 tbs jaggery(to balance the sourness)
Add some finely chopped coriander
and cook it for another 5 mins for thick dal.
Garnish with some coriander leaves.

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