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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.
Pressure Cook the Dal
Simmer and Flavor the Dal
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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.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 170.99 calories per serving with 4.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Vaghar)
Combine and Serve
Add chopped vegetables like drumsticks (saragvo), bottle gourd (dudhi), or yam (suran) along with the dal in the pressure cooker for a more wholesome version.
If you don't have kokum, you can use 1 tablespoon of tamarind paste (added during simmering) or 2 tablespoons of lemon juice (stirred in at the very end, after turning off the heat).
For a slightly different flavor profile, add one finely chopped tomato to the pressure cooker along with the dal.
If jaggery is unavailable, you can substitute it with an equal amount of brown sugar or regular white sugar.
Tuver dal (pigeon peas) is a fantastic source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The lentils and peanuts in this recipe provide a significant amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Spices like ginger and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas, making this dal easy on the stomach.
This dal is a good source of essential minerals like iron, magnesium, and potassium from the lentils, and jaggery provides a natural source of iron.
One serving (approximately 1 cup or 325g) of this Tuver Dal contains around 250-280 calories, depending on the amount of ghee used. It's a balanced dish with carbohydrates, protein, and healthy fats.
Yes, Tuver Dal is very healthy. It's an excellent source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. The spices used, like turmeric and ginger, have anti-inflammatory properties.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Make sure to add more water as needed during the cooking process.
Kokum is a dried fruit from the mangosteen family, used as a souring agent in Indian cuisine. It imparts a unique, tangy flavor without being overpowering. If you can't find it, the best substitutes are tamarind paste or fresh lemon juice.
The balance of sweet and sour is key in Gujarati dal. If it's not right, simply adjust! If it's not sweet enough, add a little more grated jaggery. If it's not tangy enough, add another piece of kokum or a squeeze of lemon juice at the end.
Yes, this dal freezes very well. Cool it completely, transfer it to freezer-safe containers, and freeze for up to 2 months. Thaw it in the refrigerator overnight and reheat on the stovetop. You may need to add a little water to adjust the consistency.