Gujarati Tuvar Dal


    Gujarati Tuvar Dal

    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.

    Try Dal Makhani without Butter or Cream Recipe.


    • 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
      indica (kokam).
    • 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
      powder (hing).
    • 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.

    Gujarati Tuvar Dal

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