A classic Gujarati dal with a perfect balance of sweet, sour, and spicy flavors. This comforting pigeon pea lentil soup, simmered with peanuts and jaggery, is a staple in every Gujarati home.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
171cal
5gprotein
18gcarbs
Ingredients
1 cup Tuver Dal (Also known as pigeon peas)
4 cup Water (3 cups for cooking, 1 cup for adjusting consistency)
2 tbsp Peanuts (Raw, unsalted)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1.5 tbsp Jaggery (Grated, or use sugar)
3 pcs Kokum (Dried petals, or use 1 tbsp tamarind paste)
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.
A classic Gujarati homestyle dish made with tender cluster beans, aromatic spices, and a hint of jaggery. This simple and healthy dry curry pairs perfectly with hot rotis and dal for a comforting meal.
About Tuver Dal, Steamed Basmati Rice and Gavar nu Shaak
Protein-packed Tuver ni Dal with fluffy Rice and Gavar nu Shaak – the ultimate homestyle comfort food.
This gujarati dish is perfect for dinner. With 543.4 calories and 12.64g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chili (Broken into halves)
10 pcs Curry Leaves (Fresh)
0.5 tsp Red Chili Powder (Kashmiri or Deggi Mirch for color)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the tuver dal under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
In a 3-liter pressure cooker, combine the rinsed dal, 3 cups of water, raw peanuts, turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked through perfectly.
2
Simmer and Flavor the Dal
Once the pressure has settled, open the cooker. Using a hand blender or a traditional wooden churner (dal ghotni), blend the dal until it reaches a smooth, uniform consistency.
Place the cooker back on the stove over low-medium heat. Add 1 cup of hot water, or more, to achieve your desired soupy consistency.
Stir in the grated jaggery, kokum petals, grated ginger, and slit green chilies. Add the remaining 0.25 tsp of salt.
Mix well and let the dal simmer gently for 8-10 minutes, stirring occasionally. This allows all the sweet, sour, and spicy flavors to meld together beautifully.
3
Prepare the Tempering (Vaghar)
While the dal is simmering, prepare the tempering. Heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and wait for them to splutter and pop, which takes about 30 seconds.
Immediately add the cumin seeds and let them sizzle. Then, add the hing, broken dried red chilies, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Turn off the heat completely. Wait for 5 seconds, then add the red chili powder. This prevents it from burning and gives the tempering a vibrant red color.
4
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. Be cautious as it will splutter.
Immediately cover the dal with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently to incorporate the tempering, and garnish with freshly chopped coriander leaves.
Serve the hot Tuver Dal with steamed rice (bhaat), roti (rotli), or as part of a traditional Gujarati thali.
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.
500 g Cluster Beans (Washed, trimmed, and chopped into 1-inch pieces)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Carom Seeds (Also known as Ajwain)
0.25 tsp Asafoetida (Also known as Hing)
1 inch Ginger (Grated or finely chopped)
2 pcs Green Chilli (Finely chopped, adjust to taste)
1 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
1 tsp Salt (Or to taste)
1 tsp Jaggery (Grated or powdered)
0.25 cup Water (Just enough to create steam)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Cluster Beans: Wash the cluster beans (gavar) thoroughly. Snap off the top and tail of each bean and pull away any tough strings. Chop them into 1-inch pieces.
2
Make the Tempering (Vaghar): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, carom seeds, and asafoetida. Sauté for about 30 seconds until fragrant.
3
Sauté Aromatics and Beans: Add the grated ginger and chopped green chillies to the pan and sauté for another 30 seconds. Add the chopped cluster beans and mix well to coat them in the tempered oil. Sauté for 2-3 minutes.
4
Add Spices and Tomatoes: Add the turmeric powder, red chilli powder, coriander-cumin powder, and salt. Stir well to combine. Add the finely chopped tomato and grated jaggery, and cook for 1-2 minutes until the tomatoes start to soften.
5
Cook the Shaak: Pour in 1/4 cup of water, stir everything together, and bring to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The shaak is ready when the beans are tender but still hold their shape.
6
Garnish and Serve: Once the beans are cooked, turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Mix gently and let it rest for a couple of minutes before serving.
