Servings:

Grandma’s Gujarati Dal – Instant Pot and Stovetop Methods

Grandma’s Gujarat Dal is the traditional “khatti meethi dal” (sour-sweet dal) served in Gujarati homes. It plays on the traditional Gujarati flavor balance of sweet, sour, and spicy.

Prep: 5 min
Cook: 45 min
Total: 50 min
Servings: 4
Grandma’s Gujarati Dal – Instant Pot and Stovetop Methods

Ingredients

  • 1 cup tuvar dal (split pigeon peas/ toor dal)
  • 5 kokum (or lemon juice / tamarind)
  • 3 tbsp brown sugar or jaggery
  • 1 Serrano chili or to taste
  • 1 tsp ginger grated
  • 3 tbsp peanuts raw
  • 2 tbsp ghee (or oil)
  • 1/8 tsp hing/ asafoetida
  • 1" cinnamon stick
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/8 tsp fenugreek seeds optional
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder or to taste
  • 1 bunch cilantro (chopped)
  • 1 tsp salt (or to taste)

Instructions

  1. Rinse the tuvar in cold water until the water runs clear, about three times.
  3. Cook the tuvar and kokum with 2 1/2 cups water for 9 minutes under high pressure. Lift the whistle for a quick release when the tuvar has finished cooking.
  4. Set the Instant Pot to saute mode and continue with the “For Both Methods” steps.
  6. In a large pot (I use my Dutch oven), boil the pigeon peas and kokum in 6 cups water for about 30 minutes, until the peas are soft. Keep an eye on the water level. If the water runs low, just add enough so that the water covers the dal but not too much.
  8. Once the dal is cooked, add 3 cups of water, jaggery, green chili, ginger, peanuts and salt. Bring to a boil.

  9. While the dal is boiling, work on the vaghar. In a small saucepan, heat the 2 tablespoons of ghee or oil. When the oil starts to shimmer, add the mustard seeds, let them pop for a couple of seconds, then add cumin seeds. Let those go for a couple of seconds, then add asafetida, asafoetid cinnamon, and fenugreek seeds. Let cook for about 10 seconds. There should be a lot of sizzling and popping.

  10. Optionally, add 2 dried red chilies and the green chili. Then add the turmeric and chili powder to the hot oil, stir and immediately pour into the lentils

  11. Add the green chilies if you did not use them in the vaghar. Let the lentils continue to boil for at least 15 minutes. You can boil for up to 45 minutes. Add water if you boil longer to keep the water level just above the lentils.

  12. Turn off heat. Stir in the cilantro. Serve warm with rice.

Nutrition

  • Calories: 268
  • Carbohydrates: 32
  • Protein: 10
  • Fat: 11
  • Saturated Fat: 5
  • Cholesterol: 19
  • Sodium: 622
  • Potassium: 67
  • Fiber: 6
  • Sugar: 9
  • Vitamin A: 115
  • Vitamin C: 0.7
  • Calcium: 35
  • Iron: 1.8