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gujarati dal recipe
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5 from 2 votes


gujarati dal- sweet, spicy and tangy dal made with tuvar dal. No gujarati meal is complete with out this dal. Its a comforting dal, served with plain rice or roti.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi


  • tuvar dal/toor dal-1 cup
  • medium tomato- 2, chopped
  • ginger-¾ inch grated
  • green chilly- 2, slit
  • turmeric powder- ½ tsp
  • red chilly powder- ½ tea spoon or to taste
  • coriander powder- 1 tsp
  • jaggery- 1 to 1.5 tsp ( or sugar)
  • water - 4.5 cups total, add more for a thinner dal
  • Lemon juice to taste
  • Salt to taste
  • few freshly chopped coriander leaves

Tempering -

  • oil- 3 tsps
  • mustard seeds- ½ tsp
  • cumin seeds- ½ tsp
  • bay leaf-2
  • cinnamon sticks-1 ( broken into two pieces)
  • cloves -3
  • curry leaves - few
  • hing (asafatedia)- small pinch


Gujarati Dal Instant Pot Method -

  • Add one cup of washed toor dal, green chili, ginger, salt, coriander powder and jaggery to the instant pot.
  • Add 3.5 cups of water and give amix. Close the lid and adjust the vent to the sealing position.
  • Press manual or pressure cooker mode on high and adjust the time to ten minutes. After the ten minutes are done, wait till the pressure releases naturally.
  • While the dal is cooking do the tempering – In a small pan heat 3 teaspoons of oil and add the mustard seeds. When the mustard pops, add the cumin seeds, bay leaves, cinnamon stick, cloves, dry red chili and curry leaves. Saute for 45 seconds and add the asafoetida. Turn off the heat.
  • Open the instant pot and using a whisk mix the dal till smooth. Add one cup of water and the tempering.
  • Press the saute mode and cook the dal for few minutes till you get the right consistency of the dal. Check for seasoning and adjust. Finally add some lemon juice and chopped coriander leaves.

Gujarati Dal on Stove Top-

    Cooking the dal-

    • Wash the tuvar dal few times until the water runs clear.and pressure cook the dal with quater spoon of turmeric and 3.5 cups of water.
    • Cook for 4 whistles and wait for the steam to release.
    • Using a hand blender or a whisk, mash the dal completely.

    Making the Gujarati dal-

    • Turn on the stove again, add the chopped tomato, green chilly, ginger,red chilly powder, coriander powder, jaggery and salt. Mix well.
    • Add 1 to 1.5 cups of water and stir to combine.
    • Reduce the heat to medium and cook the dal for 10-15 minutes, stirring occasionally.

    For tempering-

    • Pour oil in a small pan and place over low heat.add the mustard seeds, once the mustard splutters add the cumin seeds and let slightly brown.
    • Add the bay leaf, cinnamon stick, cloves, red chilly, turmeric powder and hing. Make sure not to burn the spices.
    • Add the tempering to the dal and stir to combine and check for seasoning and adjust accordingly.
    • Finally add some lemon juice and fresh coriander leaves.Serve the dal with rice.


    Toor dal is also called as arhar dal or piegeon pea lentils.
    Jaggery can be substituted with sugar.