🍲 Gujarati Dal Recipe – Authentic Sweet-Sour Toor Dal from Gujarat

Gujarati Dal is a classic Gujarati vegetarian recipe made with toor dal (pigeon peas), jaggery, tamarind, and aromatic Indian spices. Unlike other Indian dals, Gujarati sweet-sour dal has a perfect balance of flavors—sweetness from jaggery, tanginess from kokum or tamarind, and a hint of spiciness from green chilies and red chili powder.

This traditional Gujarati toor dal is a staple in Gujarati households and is often paired with steamed rice, roti, or the famous Gujarati thali. It’s light, healthy, protein-rich, and incredibly comforting.

🛒 Ingredients for Gujarati Dal (Serves 4)

For the Dal:

• Toor dal (pigeon peas) – 1 cup

• Water – 4 cups (for cooking)

• Turmeric powder – ½ tsp

• Salt – to taste

• Tamarind pulp – 1 tbsp (or 4–5 kokum petals)

• Jaggery (gur) – 2 tbsp, grated

• Tomato – 1 medium, chopped

• Green chilies – 2, slit

• Ginger – 1 tsp, grated

• Red chili powder – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

For the Tempering (Tadka):

• Ghee – 2 tbsp

• Mustard seeds – 1 tsp

• Cumin seeds – ½ tsp

• Dry red chilies – 2

• Asafoetida (hing) – a pinch

• Curry leaves – 8–10

• Fresh coriander leaves – 2 tbsp, chopped

🍳 Step-by-Step Preparation – Gujarati Sweet-Sour Dal

Step 1 – Cook the Toor Dal

1. Wash toor dal thoroughly until the water runs clear.

2. Soak for 20–30 minutes (optional, for faster cooking).

3. Add dal to a pressure cooker with 4 cups water, turmeric powder, and a little salt.

4. Pressure cook for 4–5 whistles until soft and mushy.

5. Mash the dal using a whisk for a smooth texture.

Step 2 – Prepare the Dal Base

1. Transfer the cooked dal to a deep pan.

2. Add chopped tomato, green chilies, grated ginger, coriander powder, cumin powder, and red chili powder.

3. Add tamarind pulp (or kokum petals) and jaggery.

4. Stir well and simmer for 10–12 minutes on low flame so the flavors blend beautifully.

Step 3 – Make the Tempering (Tadka)

1. Heat ghee in a small pan.

2. Add mustard seeds and let them splutter.

3. Add cumin seeds, dry red chilies, asafoetida, and curry leaves.

4. Let the spices crackle for 20–30 seconds.

5. Pour the hot tadka over the simmering dal.

Step 4 – Final Simmer & Serve

1. Mix the tadka into the dal and simmer for another 2–3 minutes.

2. Adjust salt, sweetness, and tanginess as per your preference.

3. Garnish with fresh coriander leaves.

4. Serve hot with steamed rice, phulka, bajra roti, or as part of a Gujarati thali.

🍛 Serving Suggestions

• Gujarati Thali Style: Serve with steamed rice, chapati, bhindi fry, and farsan.

• Comfort Meal: Enjoy with plain khichdi and papad.

• Festive Menu: Pair with puris, shrikhand, and vegetable sabzi.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for the Best Gujarati Dal

• Always use jaggery instead of sugar for a richer flavor.

• Adjust tamarind and jaggery to your sweet-sour preference.

• For a festive touch, add a little fresh grated coconut while serving.

• Use ghee instead of oil for authentic Gujarati taste.

• To make it richer, add a spoon of fresh cream while serving.

🌟 Why You’ll Love This Gujarati Sweet-Sour Dal Recipe

• Perfect balance of flavors – sweet, tangy, and spicy

• Quick & easy – ready in under 30 minutes

• Nutritious & protein-rich – made with toor dal

• Authentic Gujarati taste at home

📍 Location & Origin

• Cuisine: Gujarati / West Indian

• Region: Gujarat, India

• Best Served With: Steamed rice, bajra roti, phulka, khichdi, or in a Gujarati thali

History & Background:
Gujarati Dal is an integral part of Gujarati cuisine and reflects the region’s love for balancing flavors. The inclusion of jaggery (gur) gives it sweetness, while kokum or tamarind pulp adds tanginess. This flavor profile is a hallmark of Gujarati cooking, where sweetness is blended with spice in many traditional recipes.

Interesting Facts :-
This Gujarati Dal is more than just a lentil curry—it’s a warm hug in a bowl. Its khatti-meethi (sweet-sour) taste makes it unique among Indian dals. Whether you serve it as part of a Gujarati thali or enjoy it with plain rice, it’s a wholesome, comforting dish that brings Gujarat’s flavors straight to your plate.