A classic Gujarati staple, this dal is a delightful blend of sweet, sour, and spicy flavors. Made with pigeon peas, peanuts, and a unique tempering, it's a thin, soupy lentil dish that pairs perfectly with steamed rice.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
297cal
12gprotein
42gcarbs
Ingredients
1 cup Toor Dal (also known as split pigeon peas)
4 cups Water (for pressure cooking)
2 tbsp Raw Peanuts
1 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Salt (or to taste)
2 tbsp Jaggery (grated or powdered)
4 pieces Kokum (dried mangosteen peels, for sourness)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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About Gujarati Dal, Steamed Basmati Rice, Rotli, Bateta nu Shaak, Kachumber Salad and Masala Chaas
A gut-friendly Gujarati thali with tangy dal and fresh salad – homestyle comfort that's energy-giving!
This gujarati dish is perfect for lunch. With 1166.41 calories and 33.82g of protein per serving, it's a muscle-gain option for your meal plan.
11gfat
1 tbsp Ginger Green Chili Paste (made from 1-inch ginger and 2 green chilies)
2 tbsp Ghee (for tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
2 whole Dried Red Chilies (broken in half)
10 leaves Curry Leaves
3 whole Cloves
1 inch piece Cinnamon Stick
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain the soaking water before cooking.
2
In a pressure cooker, combine the soaked and drained dal, 4 cups of water, chopped tomato, raw peanuts, turmeric powder, and half of the salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
3
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or a traditional wooden churner (mathani) until it is smooth and creamy. For a perfectly smooth texture, you can use an immersion blender.
4
Place the dal back on the stove over medium heat. Add 1.5 cups of hot water (or more) to achieve a thin, soupy consistency. Stir in the jaggery, kokum, ginger-green chili paste, red chili powder, and the remaining salt. Mix well.
5
Bring the dal to a gentle boil and then reduce the heat to low. Let it simmer for 10-12 minutes, allowing all the sweet, sour, and spicy flavors to meld together beautifully. Stir occasionally to prevent it from sticking.
6
While the dal is simmering, prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. This should take about 30 seconds.
7
To the same pan, add cumin seeds, hing, dried red chilies, cloves, cinnamon stick, and curry leaves. Sauté for another 30-40 seconds until the spices are fragrant. Be careful not to burn them.
8
Immediately pour the hot, sizzling tempering over the simmering dal. Mix well and let it cook for one more minute to infuse the flavors.
9
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice, roti, or a side of vegetable stir-fry (shaak).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
500 g Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
2 medium Tomatoes (finely chopped or pureed)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free variety if needed.)
1 inch Ginger (peeled and finely grated)
2 medium Green Chili (finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
0.5 tsp Garam Masala
1 tsp Jaggery (powdered, or substitute with sugar)
1 tbsp Lemon Juice (freshly squeezed)
1.5 cup Water
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a 3-liter pressure cooker over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida (hing). Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Masala
Add the grated ginger and chopped green chilies. Sauté for about 30-40 seconds until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 3-4 minutes, until they turn soft and mushy.
Add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for 1 minute, until the oil starts to separate from the masala.
3
Pressure Cook the Potatoes
Add the cubed potatoes and salt to the cooker. Stir gently for a minute to coat the potatoes evenly with the masala.
Pour in 1.5 cups of water and give it a final mix.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
